3-Ingredient Pumpkin Butter (Light & Fluffy!)

GFGluten Free

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This 3-Ingredient Pumpkin Butter is light, fluffy, and bursting with fall flavor! Serve it spread on toast, stirred into oatmeal, or by the spoonful.

What’s 3-Ingredients, takes less than 5 minutes to make, and tastes like Fall on a spoon?

3-Ingredient Pumpkin Butter, of course!

pumpkin butter swirled in large glass bowl

Pumpkin Butter is traditionally a combination of pumpkin puree + sweetener + spices that is cooked down on the stovetop until thick and glossy….almost like a jam.

I’m taking the untraditional route here today and sharing a no-bake version with you! My version of pumpkin butter is still creamy and spreadable, but has a lighter, almost fluffy texture to it.

ingredients for pumpkin butter on round gray serving tray

I’m a huge pumpkin fan, so when Fall rolls around I’m pretty much looking for any and every excuse to make pumpkin-infused treats a daily thing. Which also means I get stuck with a lot of half-used cans of pumpkin puree that end up sitting in my fridge.

One day I had the (brilliant) idea to make a quick & easy pumpkin butter by mixing pumpkin puree with pumpkin pie seasoning and coconut butter for a rich and “buttery” mouthfeel!

First, mix the Pumpkin, Spices, and (optional) Sweetener together in a bowl, then stir in the Coconut Butter.

pumpkin puree with pumpkin pie spice and maple syrup in large bowlwhisking coconut butter into pumpkin puree

It’s important to mix the pumpkin puree and spices together first, especially if they’re colder than room temperature. You can also add in a splash of maple syrup here, if you’d like things to be a little sweeter.

Once the mixture is evenly combined, add the melted coconut butter. Coconut butter (which is blended shredded coconut) is a solid at room temperature. It’s important to whisk in the mixture quickly here, so it will evenly incorporate into our Pumpkin Butter without solidifying and creating solid “chunks.” (Side Note: You can purchase coconut butter in most grocery stores or online. See the recipe notes for other substitutions!)

Enjoy immediately, or store in the fridge for a few hours to get a thicker consistency

glass jar of pumpkin butter with gold knife scooping butter out

Once you put your pumpkin butter in the fridge, the coconut butter will really start to solidify and thicken the mixture into a….spreadable butter! As you can see in the photo above, the final texture is somewhere in the middle between total mousse and uber-thick spread.

Keep the Pumpkin Butter in a glass container in the fridge for up to two weeks, and use as desired…a.k.a. spread it on ALL the fall things!!!

pumpkin butter spread on cinnamon raisin toast topped with pumpkin seeds

Ways to Use Pumpkin Butter:

  • Spread on cinnamon raison (or regular) toast and topped with pumpkin seeds, 
  • Stirred into creamy oatmeal,
  • Blended with coffee,
  • Dolloped on top of Pumpkin Muffins or Pumpkin Bread,
  • or simply by the spoonful 😉

This 3-Ingredient Pumpkin Butter is light, fluffy, and bursting with fall flavor! Serve it spread on toast, stirred into oatmeal, or by the spoonful. #pumpkin #pumpkinbutter #plantbased #dairyfree | frommybowl.com

If you’re looking for more pumpkin recipes, you’ll also love these One Bowl Pumpkin Muffins, this Pumpkin Spice Granola, and this Fluffy Vegan Pumpkin Bread!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

 

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3-Ingredient Pumpkin Butter

glass jar of pumpkin butter with gold knife

This 3-Ingredient Pumpkin Butter is light, fluffy, and bursting with fall flavor! Serve it spread on toast, stirred into oatmeal, or by the spoonful. 

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Spread
  • Method: No Bake
  • Cuisine: American
Scale

Ingredients

Instructions

  1. Add the pumpkin puree, spice blend, and optional maple syrup to a medium bowl and whisk until well combined.
  2. Pour the melted coconut butter over the mixture and quickly whisk into the mixture. Transfer the butter into a sealable glass container and let sit in the fridge for at least 1 hour, where it will thicken.
  3. Use as desired; leftovers can be refrigerated for up to two weeks

Notes

  • To melt Coconut Butter, place the jar in a bowl of hot water and wait 5-10 minutes until melted, or microwave the jar for 30-45 seconds. It can also be replaced with another nut or seed butter of your choosing, but the final mixture won’t be as thick and spreadable
  • Maple Syrup can be replaced with another liquid sweetener of choice (Agave, Date Syrup, etc)

Keywords: pumpkin butter, no bake pumpkin butter, pumpkin mousse, dairy free pumpkin butter, vegan pumpkin butter, easy pumpkin butter, sugar free pumpkin butter

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. I hadn’t used coconut butter before, but I’ve gotta say I will be definitely use it again in this and other recipes. The pumpkin butter really does taste great on its own (the husband’s way) and on cornbread (my way). Thanks so much!

    1. The coconut butter could be replaced with another nut or seed butter of your choosing, but the final mixture won’t be as thick and spreadable.

    1. You’ll want to use coconut butter. Coconut oil would not be very pleasant with this sort of application.