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There’s nothing like homemade pumpkin butter to capture all the flavors of fall! This recipe is creamy, naturally sweetened, and comes together in just minutes using your Instant Pot. It’s perfect for breakfast, snacks, desserts, and even savory dishes.
As a nutritionist, I love creating recipes that are simple, wholesome, and delicious. So this week I set to work with my Instant Pot. It’s one of my go-to Instant Pot recipes because it’s so simple and always turns out great. This pumpkin butter hits all three marks! It is one of my favorite pumpkin recipes to make in the fall, and it always brings the best cozy flavors to the season!
Lately I’ve been all about adding pumpkin into my everyday meals, like these Pumpkin Cottage Cheese Breakfast Bowls that make the perfect high protein meal prep.
What You’ll Love About This Pumpkin Butter
- Smooth, rich, and full of warming fall spices
- Refined sugar free and made with simple ingredients
- Ready in under 30 minutes with the Instant Pot
- Versatile for sweet or savory recipes
How to Make Pumpkin Butter in the Instant Pot
- Combine pumpkin, coconut sugar, apple cider, and fall spices in the Instant Pot.
- Cook on high pressure for a short time until the mixture is fragrant and thickened.
- Use an immersion blender for a smooth, creamy texture.
- Let cool slightly before transferring to jars.
Tips for Success
- Use pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Taste and adjust sweetness or spices after blending to suit your preference.
- Let the butter cool completely to thicken naturally before storing.
- For extra smooth butter, blend with an immersion blender or in a countertop blender.
- Store in airtight containers to maintain freshness.
Serving Suggestions
Pumpkin butter is a fall powerhouse for your meals:
- Spread on pumpkin bread or pumpkin muffins
- Drizzle over pancakes or waffles
- Stir into yogurt and granola for a cozy breakfast
- Add to savory dishes like pork chops, meatballs or chicken
- Include in a fall-inspired charcuterie board for a sweet touch
Instant Pot Pumpkin Butter
Ingredients
- 1 14 oz can Pumpkin
- 2/3 cup apple juice or apple cider*
- 1/3 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Place all ingredients in a 6 quart Instant Pot, and stir to combine. Seal the lid, and ensure the valve is closed.
- Select the manual function, and cook on high pressure for 4 minutes. Use a quick release once cooking is complete.
- Allow the pumpkin butter to cool completely to room temperature, or store in the refrigerator. Recipe will keep for about 2 weeks stored in the fridge.
I got a burn notice immediately after coming to pressure. Any recommendations? I used light brown sugar instead of coconut sugar.
Can I use regular granulated sugar or brown sugar instead of coconut sugar? Thanks!
I doubled the recipe – but not the time – and this burned in my Instant Pot. Maybe greater volume made it take longer to come to pressure, as it never did lock before burning. For what that’s worth.