Serving dish filled with pumpkin butter, surrounded by spoons, pumpkins, and cinnamon

20-Minute Paleo Pumpkin Butter

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A few weeks ago, a few friends told me that they’d never had pumpkin butter. Freaking ridiculous, if you ask me!

Pumpkin butter’s quite the treat to miss out on. Caramelized, spiced pumpkin puree makes a killer spread and/or dip. Heck, I finished off my jar by eating it right from the jar… for a pumpkin lover, it’s a cold-season must have.

How to make fresh pumpkin puree

For this paleo pumpkin butter recipe, you have the option of using fresh pumpkin puree or pre-packaged pumpkin puree.

Obviously pre-packaged puree takes out a bit of the time commitment, but in case you’re like me and prefer the from-scratch route, here’s how you can make fresh pumpkin puree at home.

Start with a small pumpkin, such as a sugar pie pumpkin. The big carving pumpkins have been grown specifically for carving and have tougher, stringier insides that don’t lend to actual baking and consumption.

Cut your pumpkin in half and scrape out all the seeds (save those to roast later) and stringy “guts”. Then bake the halves, placed cut side down on a baking sheet, at 350 degrees for about an hour depending on the size of your pumpkin.

Then, let the halves cool enough to handle. Scrape out the pumpkin flesh and puree using a blender, food processor, or immersion blender. And there you have it — fresh pumpkin puree!

Spoon in a dish of gluten free pumpkin butter, with spices and a small pumpkin in the background

How to make pumpkin butter at home

Pumpkin butter is SO easy! You’re going to love how easy it is to make a huge batch of warming pumpkin butter.

Simply add all the ingredients to a large pot. Bring to a boil, then reduce heat and simmer, stirring occasionally for about 15 minutes or until the butter reaches your desired thickness.

Yeah. That’s really it! Didn’t I say it was easy?

Serving dish filled with pumpkin butter, surrounded by spoons, pumpkins, and cinnamon

How to customize homemade pumpkin butter

The best part about simple recipes like this one is that they’re easy to customize.

So, here are a few ways you can adjust this recipe and make it your own!

  • Use 100% apple juice instead of water for a sweeter pumpkin butter without adding sugar
  • Adjust the spice levels to suit your tastes. This recipe uses a pumpkin spice blend, but you could always use only cinnamon, add a little more clove, etc.
  • Use other types of squash puree (yes, pumpkin is a squash) instead of pumpkin!

Ways to use pumpkin butter

When most people see jams, butters, and other spreads, their thoughts tend to immediately gravitate towards toast.

But that’s just the tip of the iceberg, my friend. I’m going to challenge you to think outside the box with this paleo pumpkin butter!

Here are just a few ideas on how you can use it:

  • Spread it on pancakes, waffles, biscuits, or quick bread
    (bonus points if you spread pumpkin butter on pumpkin bread!)
  • Stir into oatmeal, yogurt, porridge, and n’oatmeal
  • Swirl it into ice cream just before it’s done churning
  • Spread a little on a square of dark chocolate
  • Use as a dip for apples and pears
Homemade pumpkin butter on a serving tray, decorated with spices and a small pumpkin

More paleo pumpkin recipes

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Closeup of gluten free pumpkin butter in stainless steel dish

20-Minute Paleo Pumpkin Butter

  • Author: Chelsea at
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups 1x
  • Category: Spread
  • Method: Stovetop
  • Cuisine: American


Simple stovetop pumpkin butter recipe that’s paleo, gluten free, nut free, and dairy free! Spread it on toast or pancakes or use as a dip for fruit.




  1. Combine pumpkin, water, maple syrup, lemon juice, pumpkin pie spice, and cinnamon in a saucepan or small pot. Bring the mixture to a boil, then immediately reduce heat to a simmer, ensuring that the mixture continues to softly bubble. Stir occasionally, cooking for 15-20 minutes until the mixture has thickened and deepened in color.
  2. Remove from heat and let cool slightly before using. Refrigerate for up to 2 weeks or freeze for up to 1 month.


For the Pumpkin Pie Spice: 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice (optional)

Keywords: paleo, gluten free, pumpkin, pumpkin butter



I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

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