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Home » Appetizers » Gluten-Free Pumpkin Butter Using Canned Pumpkin

Gluten-Free Pumpkin Butter Using Canned Pumpkin

Last Updated October 26, 2022. Published October 26, 2022 Good For You Gluten Free

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Gluten-Free Pumpkin Butter Using Canned Pumpkin
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I’ll show you how to make a delicious gluten-free pumpkin butter using canned pumpkin and a few simple ingredients. Enjoy this irresistible fall dip as a tasty appetizer served with crackers or as a delicious spread on top of warm bread. This post is sponsored by Crunchmaster. Please see my disclosures.

Pumpkin butter is the quintessential fall spread packed with cinnamon spice and everything nice. It will quickly become one of your favorite fall treats, especially if you’re a pumpkin addict like me!

Homemade pumpkin butter is surprisingly easy to make, requires only a few simple ingredients, and cooks in about 15-20 minutes.

Gluten-free maple pumpkin butter in a jar with crackers

It makes for a low-calorie, high-fiber, and vitamin-rich spread, topping, or dip. It’s naturally gluten free, vegan, and good for you, so eat up!

In fact, pumpkin offers many health benefits. It’s loaded with antioxidants (for fighting inflammation), vitamin A (which is great for eyesight), and a long list of other vitamins and minerals including vitamins B1, B6, and C, copper, fiber, folate, and manganese.

Now that you know how amazing pumpkin is for your health, I want to help you enjoy this pumpkin butter spread in a variety of creative and delicious ways.

My go-to way to enjoy it is spread on salty crackers with my favorite gluten-free cracker brand, Crunchmaster. The combination of sweet pumpkin butter and salty crackers makes for a match made in heaven. I particularly enjoyed it on the Rosemary & Olive Oil flavored Crunchmaster crackers.

ingredients for pumpkin butter

While I love the cracker-pumpkin butter combination, there is a multitude of other ways to enjoy homemade pumpkin butter, including:

  • Used as a dip for apple or pear slices.
  • Served on a charcuterie board with various crackers, fruits, and other dips, like this festive cranberry jalapeno salsa.
  • Swirled into warm oatmeal or yogurt.
  • Spread on toasted bread, English muffins, pumpkin muffins, or pumpkin scones.
  • Used as a filling for crepes.
  • Dolloped on waffles, pumpkin pancakes, or pumpkin bread.
  • Used as a topping on cheesecake.
  • Spread on top of warm brie cheese.
  • Spooned over ice cream.
pumpkin butter on a board with crackers
I enjoy sweet pumpkin butter served with salty Crunchmaster crackers.

As you can see, the options are endless, and if you’re a pumpkin lover, you will find a way to make pumpkin butter your go-to spread.

While you might find jarred pumpkin butter at the supermarket or Trader Joe’s during the fall pumpkin season, I promise you, none will taste like the cozy pumpkin butter you can make at home. And when you make your pumpkin butter homemade, you can control the sweetness and spices, and you can keep it 100% gluten free and safe for you to enjoy.

How to Make Pumpkin Butter

You’ll be shocked at how simple this recipe is to make. Start by combining the following six ingredients in a small pot:

  • 15 ounces of canned pumpkin puree
  • 1/3 cup maple syrup (or honey)
  • 2 Tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • One pinch salt

Then, continuously stir the mixture over medium-high heat for about 15-20 minutes to let the mixture thicken and the flavors meld together. The pumpkin goes from bright orange to brownish-orange. Taste and adjust the flavors as desired, adding more spice or sweetness.

a before and after image of the pumpkin butter cooking in a pot
The pumpkin butter on the left just started cooking, but as you cook it longer, the color becomes browner and the pumpkin butter thickens.

This recipe is easily adaptable to your tastes and preferences. You could, for example, omit the brown sugar and use all maple syrup instead.

Remove the pumpkin butter from the heat, allow it to cool, then transfer it to a jar or serving dish. Store the pumpkin butter in the fridge for up to two weeks.

pumpkin butter in a jar

Gluten-Free Maple Pumpkin Butter

This homemade pumpkin butter is naturally gluten free. It's made with canned pumpkin, maple syrup, brown sugar, and irresistible fall spices.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Keyword: pumpkin butter
Prep Time: 4 minutes
Cook Time: 10 minutes
Total Time: 14 minutes
Servings: 8 servings
Calories: 67kcal
Author: Jenny Levine Finke

Ingredients

  • 15 ounce can of pumpkin puree
  • 1/3 cup maple syrup or honey
  • 2 Tbsp brown sugar see notes
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch salt

Instructions

  • Continuously stir the mixture over medium-high heat for about 15-20 minutes to allow the mixture to thicken and the flavors to meld together. The pumpkin goes from bright orange to brownish-orange. Taste and adjust seasonings as desired, adding more spice or sweetness.
  • Remove the pumpkin butter from the heat, allow it to cool, then transfer it to a jar or serving dish.

Notes

Adjust the sweetness to taste. You can add more brown sugar, maple syrup, or honey to get the sweetness to your liking. You can omit the brown sugar and just use maple syrup if desired.
You can also adjust the spices to your liking. Feel free to add a little ground ginger (1/4 tsp) or even apple cider to deepen the flavors. Be sure to cook off excess liquid so you’re left with a thick, spreadable dip.
Store the pumpkin butter in a sealed jar in your fridge for up to two weeks.
 

Nutrition

Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 145mg | Fiber: 2g | Sugar: 13g | Vitamin A: 8273IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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