This is a truly yummy and very versatile pumpkin butter – this baby can be spread on toast, dolloped on vegan yogurt or porridge, licked straight off a spoon, you decide. I was super happy with how this turned out and even happier that it contained no sugar. This recipe is almost too easy – I was waiting for the catch, fearing I’d missed out a crucial ingredient or step but no, this really is it. I must admit it’s a heck of a lot less stressful than making jam and is certainly more autumnal/fall. All those gorgeous spices and silky smooth pumpkin puree make for one fabulously tasty spread. You must make this. That is all.

Pumpkin Butter [Vegan]

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  • 1 cup pumpkin puree
  • 1/4 cup soy milk
  • 1/2 cup agave nectar
  • 2 tbsp date syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp coriander
  • pinch salt


  1. Put all the ingredients into a saucepan and mix thoroughly.
  2. Simmer the mixture on a low heat until it thickens ensuring to stir it constantly to prevent it from sticking to the bottom of the pan.
  3. It should take approx 20-30minutes to thicken.
  4. Meanwhile, sterilize a jar by washing it in very hot soapy water, rinse thoroughly and dry in a low oven for about 15 minutes. In the last 5 minutes put the lid in the oven.
  5. When the butter has sufficiently thickened transfer to the jar and screw the lid on immediately. Allow to cool for at least a day before using or giving it away.
  6. Spread on toast, dollop in vegan yoghurt or porridge (oatmeal), use as a sweet dip, eat straight from the jar.

Nutritional Information

Total Calories: 740 | Total Carbs: 185 g | Total Fat: 3 g | Total Protein: 5 g | Total Sodium: 54 mg | Total Sugar: 162 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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