Recipe Pumpkin Spice Butter

All your favourite fall flavours, in one butter!

November 10, 2016

Article by

Silver Hills Bakery

Learn how to make Pumpkin Spice Butter in just three simple steps! Of course, you could try and buy pumpkin butter from your local grocery store. But even if they have it, it’s usually way too expensive (and homemade pumpkin butter will always taste better.)

Fill your kitchen with the comforting scents of cinnamon, and maple syrup. If you miss pumpkin spice once autumn ends, whip up this easy apple-pear-pumpkin butter you can enjoy all year round. Savour the tart sweetness of the fruit that pairs perfectly with creamy pumpkin and the kick of chai spices. Spread it on toast (we recommend Big 16), top waffles and pancakes, or bake it into muffins.

Recipe Details

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  • 3 large pears peeled, cored, and diced
  • 2 large apples peeled, cored, and diced
  • 1 cup fresh pumpkin (or yellow squash), cubed
  • 1 lemon , juiced
  • ¼ cup coconut sugar
  • ¾ tsp ground cinnamon
  • ½ tsp ground ginger
  • tsp ground allspice
  • tsp ground cardamom
  • tsp ground nutmeg
  • tsp ground cloves
  • ¼ cup maple syrup


  1. Combine all ingredients except maple syrup in a medium stock pot or Dutch oven and cook over low heat until tender, approximately 4 hours. If mixture becomes dry, add water, 1 tablespoon at a time.
  2. Purée the mixture with an immersion blender or work in batches using a conventional blender or food processor. Add maple syrup as you blend to help achieve a smooth consistency.
  3. Cool completely before transferring to an airtight container or plastic freezer bag. Store in the refrigerator for up to 2 weeks or in the freezer for up to 4 months. Pairs well with our toasted Hemptation or Mack's Flax breads.

Try these handy tips!

  • Don't have all those spices in your pantry? Use 2 teaspoons of pumpkin spice—this blend has become so popular you can find several pre-blended pumpkin spice options in the spice aisle right next to the cinnamon.

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