Instant Pot pumpkin butter is a lightly seasoned spread that gives any of your baked goods a little taste of fall. With a yummy result that’s ready in less than 20 minutes, you won’t have to travel to Trader Joe’s or another specialty store to enjoy this delight.
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Have you ever had pumpkin butter?
I was introduced to it at Trader Joe’s.
Honestly, I like the concept of it there, but found the butter itself to be too spiced.
So instead, I made my own with a more subtle flavor.
And thanks to the Instant Pot it’s easier to make this treat at home than it is to go to a special store to buy some.
What is pumpkin butter?
Pumpkin butter is the pumpkin equivalent of apple butter.
Apple butter is basically very concentrated applesauce so it has a strong spiced apple flavor.
Pumpkin butter substitutes pumpkin for the apple.
Ingredients
To make this you’ll need:
- Pumpkin puree – Make sure it is NOT pumpkin pie filling. This comes sweetened and spiced, so it will be overpowering in this recipe.
- Apple juice – I find it easier to use a single 12 ounce bottle, but you can measure it out and use whatever brand of apple juice you like.
- Sugar – Use brown sugar for a deeper flavor.
- Spices – A little ground cinnamon and a pinch of ground cloves.
How to make
This pumpkin butter is an easy dump and go Instant Pot recipe perfect for anyone who is new to pressure cooking.
To make it, just add all of the ingredients into the inner pot of your Instant Pot and stir them together to evenly combine.
Once the ingredients are mixed, secure the lid on top and set the vent valve to the sealed position.
Next, set the pot to cook on manual, high pressure for 3 minutes followed by a 5 to 10 minute natural release.
Carefully open the valve and then release any remaining steam.
Finally, stir the pumpkin butter once and then let it cool and thicken as it sits.
Serve once cool or store it for later use.
Storing suggestions
You can store cooled pumpkin butter in an airtight containers either in the refrigerator or freezer.
It will stay fresh in the fridge for up to two weeks, and you can freeze it for up to 12 months.
Tips and tricks
- If you like it a bit “spicier,” you can increase the amount of cinnamon and cloves. You could also use pumpkin spice seasonings if you prefer.
- Don’t have an Instant Pot? No problem! Add all of the ingredients to a pot, and bring the mixture to a boil on the stove top and then immediately reduce the heat to low, stirring often. Allow the pumpkin butter to simmer for 30 minutes, stirring often, then remove it from heat and let it cool completely.
- Cook the pumpkin butter for 3 minutes in the Instant Pot. You don’t want to over cook it, so make sure to limit it to 3 minutes.
Other Fruit Spread Recipes
Instant Pot pumpkin butter is a delicious way to enjoy fall flavors without having to hunt it down at the store. Make it today and treat yourself.
Looking for other fruit spread recipes? Try these:
If you’ve tried this INSTANT POT PUMPKIN BUTTER, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Pumpkin Butter
Ingredients
- 1 29 oz can pumpkin puree NOT pumpkin pie filling
- 1 12 oz bottle apple juice
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- pinch ground cloves
Instructions
- Add all of the ingredients to the liner of your Instant Pot.
- Stir them together to evenly combine.
- Add the lid, turning to close, and set the vent valve to the sealed position.
- Set the pot to cook on manual/high pressure for 3 minutes.
- When the timer beeps, just let the pot sit and naturally release for 5-10 minutes.
- Carefully open the valve, and release any remaining steam.
- Give the pumpkin butter a good stir, and let it cool/thicken as it sits..
- Use the cooled pumpkin butter, or store it for later- and enjoy!
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.