Instant Pot Pumpkin Butter is so easy and it’s bursting with flavorful warm spices. This recipe is made with pumpkin puree, apple cider, pumpkin pie spice, brown sugar, and more.
Perfect for a breakfast spread – it’ll be your fall favorite biscuit topper or use it to slather on top of your pumpkin bread.
This Instant Pot pumpkin butter recipe cooks in no time for that fully infused creamy pumpkin butter waiting for you to spread on your toast, bagel, mix in desserts, and more. Every fall, this is one of our family favorite recipes.
Plus, this homemade pumpkin butter takes a fraction of the time to cook compared to slow cooking in a crock pot. The Instant Pot pressure cooker infuses all the flavors quickly, so you are ready for your pumpkin season!
Love a delicious fall recipe? Sip on this Pumpkin White Russian for another pumpkin spice recipe idea. Or snack on these chewy Pumpkin Whoopie Pies, for a sweet comfort food. And don’t forget this amazing Apple Pie Dip for a delicious fall treat.
Love pumpkin desserts too? These No Bake Pumpkin Cheesecake Bars are a tasty family dessert.
Why You’ll Love this Instant Pot Pumpkin Butter
- Easy everyday simple ingredients are all it takes to make this perfect fall treat.
- This pressure cooker pumpkin butter is ready in just 10 minutes followed by a quick release.
- A great way to elevate breakfast, snacking, etc. with this simple recipe.
- Full of fall flavors in each bite.
- So versatile! Spread on bread, top ice cream, mix in desserts, and more.
- Kids and adults both enjoy this delicious spread.
If you love fruit butters, you’ll also want to make this sweet and delicious Apple Butter recipe.
More Fall Treats to Love
Kitchen Equipment Needed
- Instant Pot
- Airtight Container (I use clean jars for canning)
- Spatula or Spoon
CANNED PUMPKIN PUREE: Grab canned pumpkin for this recipe. Make sure it is pumpkin puree and not pumpkin pie mix.
APPLE CIDER: The apple cider offers a really warm and tangy component to the delicious pumpkin butter recipe.
SUGARS: Granulated sugar is going to just sweeten this pumpkin apple butter just a bit more. You will also need brown sugar that adds it’s own special flavor.
VANILLA: Vanilla extract balances all the flavors in this recipe.
PUMPKIN SPICE: You can make homemade pumpkin spice seasoning or buy your favorite pre-made.
SALT: Salt is going to enhance and balance all the ingredients in this Instant Pot recipe. Don’t skip it.
How to Make Instant Pot Pumpkin Butter
STEP 1: Place pumpkin purée, cider, sugar, salt, pumpkin spice and brown sugar into the instant pot.
STEP 2: Use a spatula to mix well.
STEP 3: Place the lid onto the instant pot and cook on high pressure for 10 minutes. Make sure the valve is set to seal on the lid.
STEP 4: Quick release the steam and remove the lid. Always ensure the valve is facing away from you so you are not hit in the face by hot steam.
STEP 5: Mix in the vanilla extract.
STEP 6: Transfer to a jar for easy storage.
- Make sure to stir the ingredients well to ensure it is incorporated before you pressure cook.
- Quick release is when you turn the valve to “vent” or “quick release” (different models may have different labels) and the steam is released all at once. When it’s done, you’ll be able to open the lid.
- If you find your pumpkin butter has clumps use an immersion blender to get it even creamier.
- Feel free to make large batches to gift loved ones. Just don’t go over the max fill line in your pressure cooker.
- Mason jars work great for storing pumpkin butter.
There are so many things you can change up in this Instant Pot Pumpkin Butter recipe to make it special for you and your family.
- Consider adding pure maple syrup when you cook as a replacement for refined sugar.
- Add in some grated fresh ginger for a bit of a bite. A teaspoon would be great.
- Dice up some fresh apples and make this instant pot of pumpkin apple butter. Just peel apples first and then use a potato masher or immersion blender to get it creamy.
- If you add apples to the mixture add 1 teaspoon of lemon juice to help prevent the apples from browning.
- You can use apple juice to replace the apple cider if you needed.
- You can use homemade pumpkin puree or canned. Either the fresh pumpkin puree or canned will both offer a similar flavor.
- Add less or more pumpkin spice to adjust the seasoning to your tastes.
Can I Customize the Spices in Pumpkin Butter?
If you don’t want to use pumpkin spice go right ahead and use spices like:
Feel free to create your own spice blend for this recipe.
What are Some Creative Uses for Pumpkin Butter?
- Add a dollop on top of pancakes.
- Mix in pumpkin muffins.
- Use as a filling for crepes.
- Add to your breakfast oatmeal.
- Serve on top of vanilla ice cream.
- You could even mix it in a smoothie for a fall-flavored drink.
- Place a block of cream cheese on a platter, and pour your pumpkin butter over the top. Serve with fresh bread, fruit, and cookies for dipping. It’s a great dip for parties!
This fall, spread pumpkin butter on these flaky 3 ingredient biscuits and your family will thank you!
The possibilities are endless. I love simply spreading it on my morning toast with a cup of coffee.
How to Store Leftovers
Make sure to place any of the pumpkin spread you do not eat in an airtight container. Then store it in the fridge, for 2-3 weeks. Since there are no preservatives you will have to use this Instant Pot pumpkin butter sooner rather than later.
You can also freeze for 3-4 months. Place in a freezer container or freeze in ice cube trays. Then thaw in the fridge overnight before you are ready to use.
I love using ice cubes for a small portion of my perfect spread for breakfast and I don’t have to worry about spoiling the rest.
Instant Pot Pumpkin Butter can be used in so many delicious ways! It’s perfect for adding the flavors of fall to everyday dishes.
- 15 ounce can Pumpkin Purée
- 1/4 cup Apple Cider
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
- 1 tablespoon Pumpkin Spice
- 1/4 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- Place pumpkin purée, cider, sugar, salt, pumpkin spice and brown sugar into the instant pot.
- Use a spatula to mix well.
- Place the lid onto the instant pot and cook on high pressure for 10 minutes. Make sure the valve is set to seal on the lid.
- Quick release the steam and remove the lid. Always ensure the valve is facing away from you so you are not hit in the face by hot steam.
- Mix in the vanilla extract.
- Transfer to a jar for easy storage.
See recipe post for tips and variations.
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Serving Size:1 tablespoon
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 67mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
Nutritional values are estimates and not exact.