Gluten-Free Pumpkin Butter Using Canned Pumpkin

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.

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.

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.

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.

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.