Pumpkin butter on toast.

Vegan Pumpkin Butter

A delicious and creamy vegan pumpkin butter made with organic and plant-based ingredients.

Course Condiment
Keyword autumn, fall, halloween, pumpkin, pumpkin butter, thanksgiving
Author Fran Costigan


  • 1 cup pumpkin puree I used organic
  • 2 tablespoons pure maple syrup Grade A dark
  • 1 tablespoon rice syrup
  • 1 tablespoon agave
  • 2 tablespoons coconut sugar or whole cane sugar more to taste
  • ¾ teaspoon cinnamon powder see notes
  • ¼ teaspoon freshly grated nutmeg
  • 1/8 teaspoon sea salt more to taste
  • ¼ teaspoon pure vanilla extract


  1. Stir all the ingredients except the vanilla extract together in an 8-inch skillet. The puree will reduce faster in a wide shallow pot than in a deep one.
  2. Cook over medium heat, stirring frequently with a silicone spatula until the mixture starts to bubble. It will actually ‘heave’. Don’t forget to stir up from the bottom.
  3. When the puree has darkened, and the mixture looks reduced and drier. Taste and adjust sweeteners and spice to your liking. Remove from the heat and stir in the vanilla.
  4. Allow the pumpkin butter to cool and spoon into a jar. That’s it.

Recipe Notes

For the cinnamon, I used Indonesian Korintje from Penzy’s