Sweet, spicy and cozy, this Keto Pumpkin Spice Butter really hits the spot. If you’ve got a few simple ingredients and 15 minutes, that’s all you need for this awesome sugar-free spread!
All things pumkpin spice! A flavor that used to signal the beginning of fall is so beloved that it seems to be creeping into out lives earlier and earlier each year. It makes sense because it the cozy warm spices conjure up some of our favorite baked goods and memories with friends and family. Let’s whip up a nice jar of cozy Keto Pumpkin Spice Butter to keep in the fridge!
KEY INGREDIENTS
Allulose
My favorite sweetener (by far!), this rare sugar has the uncanny ability to act like real sugar. It melts and caramelizes all without any funky or cool aftertaste. It really shines in this Keto Pumpkin Spice Butter!
Check out more keto recipes with allulose.
Pumpkin
This is (obviously!) the bulk of the recipe! Make sure you shop for puree without any additives – be sure to check there’s no added sugar. We’re looking for puree here, not to be confused with pumpkin pie filling.
Check out more keto recipes with pumpkin.
Cinnamon
This is such a baking staple and a good friend to pumpkin! I didn’t realize there were so many variations until I started shopping around. I love the Ceylon cinnamon in this recipe – it is smooth and very fragrant! Think more like grandma’s apple pie than a mouth burning cinnamon fireball candy!
TECHNIQUE
There’s not a ton of technique to this Keto Pumpkin Spice Butter recipe (thankfully)! You’ll love it for its simplicity – just combine all the ingredients and cook over medium-low heat. You have two main goals – one is making sure that the pumpkin is cooked and integrated with the spices the second is making sure the mixture reduces to have the texture of a spread. All in all, it’s pretty easy! Just stir your mixture continuously as it cooks and reduces down
EQUIPMENT
- Jar (8 oz)
- Nonstick pan
- Spatula or Spoon
TROUBLESHOOTING
This is a pretty straightforward recipe but there can still be a few issues.
Why is my pumpkin butter so runny?
Depending on the texture of your canned pumpkin, you might need a little extra cooking time for your pumpkin butter to thicken up. It should be kind of like baby food when it’s all done. It will also thicken up a little when it cools.
Why is my pumpkin butter so thick?
If you find that the pumpkin butter is drying out as you cook it and becoming too thick and sticking, just add in a little more water as it cooks. This is a very user friendly recipe and will definitely adapt with you!
🍽 SERVING
How should I eat Keto Pumpkin Spice Butter?
Pumpkin butter might be more of a regional specialty so not everyone is used to enjoying it. Here are some GREAT ways to enjoy it:
- Smeared on bread or toast, this makes a delicious breakfast
- Pair it with some cream cheese on a cinnamon bagel 🥯
- Amazing added to cheesecake for a pumpkin swirl
- Drop a dollop in your Greek yogurt for a sweet snack
- Swirled into vanilla ice cream with a few pecans sprinkled on top! 🍨
- Someone in my household loves it on Keto Pumpkin Coffee Cake Muffins and Keto Pasadena Zucchini Bread
What should I drink with Keto Pumpkin Spice Butter?
It’s delicious paired with coffee (pumpkin spice latte anyone!), a strong tea like English breakfast, and just about perfect with the warm spices of chai!
STORING
Keep Keto Pumpkin Spice Butter in the fridge. Enjoy within 5-7 days of making it. Freezing is possible, but might impact the texture.
💕 MORE RECIPES YOU’LL LOVE
- Keto Pumpkin Coffee Cake Muffins are huge hit for pumpkin lovers!
- Keto Beautiful Braided Challah Bread is an amazing yeast risen bread that loves a sweet topping
- Keto Pasadena Zucchini Bread is delicious with a schmear!
- Another amazing spread – Keto Sweet Sugar-Free Strawberry Jam 🍓
Keto Pumpkin Spice Butter
Equipment
- jar
- nonstick pan
- spatula
Ingredients
- 8 oz pumpkin puree approximately half a can
- 1/2 cup water
- 1/4 cup allulose
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice optional
- 1/8 teaspoon blackstrap molasses optional
Instructions
- Add all ingredients to a nonstick pan and cook on low heat until reduced. It should be a nice spreadable texture and the color should be caramel.
- Jar and allow to cool. Any leftovers should be stored in the refrigerator.
interesting butter spread, I havent tried pumpkin spice butter maybe this is a good alternative for my PB. It also looks so yummy, thank you for sharing.
Thank you, Jeannie! It’s definitely awesome on bread and toast – I hope you’ll give it a try! It’s also dead easy!
Yum! This seems so easy and delicious, so I will definitely be trying this out! I think it would be delicious on oatmeal, pancakes, waffles, toast, or in my coffee like you said sounds amazing. Thank you for sharing!
Yum, waffles and pancakes sound amazing! I was thinking maybe with some chopped pecans! Love your ideas – thank you!
Yummy. Thank for sharing. I will try this recipe next weekend.
Thanks so much – I hope you love it!
This sounds a lot healthier than Nutella. I’ll see if I can persuade my family to try it!
It is definitely healthy. Now if you put it up next to nutella…. Well, I think they’re just different beasts! I hope you’ll give it a try!
I had not even thought to make pumpkin butter and now i’m not even sure why! This looks so good! the flavors sound amazing!
Thanks so much! I’m wondering if it’s more of a regional recipe. I grew up eating it but I find many people haven’t tried it. I hope you enjoy it!