This easy pumpkin apple butter made in the oven delivers all the best flavors of fall with a sweet blend of maple, apple cider, cinnamon and nutmeg. Try it on toast, pancakes, muffins and more!
Nothing says autumn quite like the scent of cinnamon and spice filling your home; it’s one of the things I love most about this season. Pair those spices along with pumpkin and apples, and you’ve got yourself a winning combination that everyone gets excited about around this time of year.
What is Pumpkin Apple Butter?
A cross between pumpkin butter and apple butter pumpkin butter is a lightly spiced spread made from cooked fruit. It’s thick and not as sweet as a jelly or jam but just as spreadable. Pumpkin apple butter delivers the best of fall flavors all in one jar and is guaranteed to fill your house with the most wonderful aroma as it simmers. The silky spread has become a staple at my house through the holiday season since it keeps well in the fridge for weeks and is so easy to make. The secret is using the oven instead of the stove.
If you’ve ever been put off by the idea of making your own pumpkin or apple butter because of all the sputtering and splattering as it simmers on the stovetop or you just don’t have the time to wait all day to make a batch in the slow cooker then this is the recipe for you. Using the oven instead makes this recipe pretty hands off. There are no splatters and a quick stir halfway through is all that’s needed in terms of effort. The process cooks off the excess water and concentrates the flavors in the pumpkin butter while you are free to do other things. Here’s what you’ll need:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Pumpkin Puree – You’ll need one can of 100% pumpkin puree (NOT pumpkin pie filling) or an equivalent amount of homemade puree.
- Apple Cider – Fresh pressed apple cider or unfiltered apple juice both work here.
- Maple Syrup – Maple syrup is the primary sweetener for the butter.
- Lemon Juice – A bit of fresh lemon juice brightens the flavors.
- Spices - A cinnamon stick (or ½ teaspoon ground cinnamon), vanilla and a touch of nutmeg are used to flavor the pumpkin apple butter.
How to Make Easy Pumpkin Apple Butter in the Oven:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- First you’ll need a can of unsweetened pumpkin puree, to which you’ll add your unsweetened apple cider (or unfiltered apple juice), maple syrup, lemon juice, vanilla and a little cinnamon and nutmeg for spice.
- Mix everything directly in a glass pie plate, place that on a sheet pan and into the oven it goes.
- After about 30 minutes you’ll come back to give it a good stir. After about an hour the puree will have darkened and reduced down into a thick and bubbly spread. That’s when it’s ready to come out of the oven and into a jar to cool.
And that’s all it takes to make your very own homemade pumpkin apple butter!
What Should I Put Apple Pumpkin Butter On?
Anything you’d put butter or jam on is the easy answer, but you can also put it on pancakes or waffles, spread it on muffins, swirl it into yogurt or ice cream or even into smoothies, it’s up to you!
More Fruit Butters and Spreads to Try:
This easy pumpkin apple butter made right in the oven delivers all the best flavors of fall with a sweet blend of maple, apple cider, cinnamon and nutmeg.
- 1 can (15 oz/425g) 100% pumpkin puree (or an equivalent amount of homemade puree)
- ¾ cup/180ml apple cider or unfiltered apple juice
- ½ cup/120ml maple syrup
- 2 teaspoons/10ml fresh lemon juice
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ⅛th teaspoon freshly grated nutmeg
- ½ teaspoon vanilla extract
- Pinch of fine salt
- Preheat oven to 350 degrees F.
- Combine the pumpkin puree, apple juice, maple syrup, lemon
juice, cinnamon stick, grated nutmeg vanilla extract and salt in a 9-inch glass
or ceramic pie plate placed on a sheet pan.
- Place into oven and bake for 30 minutes. Stir butter and return to oven for another 30
minutes or until thickened and butter is a spreadable consistency. Spoon into clean jars, cover and refrigerate.
Either canned or homemade pumpkin puree can be used here.
Pumpkin puree consistency may vary so cooking time may need to be adjusted accordingly. If your puree is thick, reduce the cooking time by a few minutes and if your puree is very watery, increase the cooking time until desired thickness is achieved.
Pumpkin butter can be stored in a jar in the fridge for about 2-3 weeks.
Pumpkin butter is not suitable for canning.
Gluten-Free. Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo, Refined Sugar-Free
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Serving Size:1 Tablespoon
Amount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.