This Pumpkin Butter comes together lightening fast in the Instant Pot with only a few ingredients! Ditch the store bought stuff, and whip up a batch of this refined sugar free, and oh so delicious Pumpkin Butter!
Don’t mind me as I spend my days slathering this pumpkin butter over everything I love:
Pumpkin Bread, check.
Pumpkin Muffins, check.
Kids morning waffles, check.
An ingredient to tasty spicy and sweet meatballs, check check!
Who knew making pumpkin butter at home could be so easy? And inexpensive. All it takes is a few ingredients, an Instant Pot, and life is made. You’re welcome.
With fall and cool weather in full effect, I crave all the comfort foods and smells of fall. I can never get enough pumpkin! After taking a trip to pick apples, we recently bought a pretty expensive jar of pumpkin butter to slather on breakfasts and desserts. I knew it was packed with sugar, and I also knew that I could make it for a much cheaper price!
So this week I set to work with my Instant Pot.
All it takes is a few simple recipes: canned pumpkin, coconut sugar, apple cider, and spices. That’s it!
So what should you use your pumpkin butter for? So many great possibilities: topping on ice cream, on top of pancakes or waffles, with yogurt and granola, with a fall charcuterie board, or even in savory recipes like pork chops, meatballs or chicken!
Happy fall, friends!
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Instant Pot Pumpkin Butter
- 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
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.
*Spiced ciders tend to have added sugar. Use a freshly squeezed apple juice for a Paleo version.
I just made this for the first time. It is delicious and from start to finish only took about 10 min.
This looks so good. Thanks for sharing the recipe.
Kimberley J Coronado says
I’m serving 130 people. Can this recipe be doubled or tripled easily or should I make one batch at a time?
I think you can easily double or triple it. Sometimes with the IP, you have to be careful about the Burn message when doubling recipes. But I think it should be fine with the amount of liquid.
Polly Russler says
This was the yummiest Pumpkin Butter
I just wanted to see if this would help others and say that I doubled the recipe without any problems. I keep the same amount of cook time as well. The Apple cider I used was actually made in the instant pot as well. It has maple syrup in it, so I used 1/2 C of coconut sugar total for the doubles batch. Very good
Thank you for all of those helpful tips, Christina!
I made this tonight!! My family loves it! I doubled the recipe and it came out perfect! This will be the only way I make pumpkin butter from now on!!
I love to hear that! Thank you, Cassie!
Jean C Brelsfoird says
Libby pumpkin is 15 oz. can I use the whole can? I have not found a can of pumpkin that is 14 oz. do you just discard the rest?
Go ahead and use the whole Libby can! I mostly use the Trader Joe’s brand that comes in 14 oz, but any can around that amount will work.
Carolyn Flis says
How many oz. are in each serving would you say? I am lookig to make some as gifts, but need to know what size jars to buy.
Amy Rains says
Hi Carolyn, it makes about 18 oz. Hope that helps! Love the idea for making it into gifts.
Can this be canned and or stored in the freezer for the future. I want to make this for Christmas gifts