Maple Butter with Pumpkin Spice

Wait! Don’t throw out that pumpkin puree leftover! We can use it for 4-ingredient FLUFFY vegan maple butter that has a hint of pumpkin. This is THE best way to use leftover pumpkin puree.

This “Fall in a Jar” condiment adds sweetness to waffles or pancakes. It also enhances biscuits and toast. Let’s talk about the ultimate autumn breakfast! Let’s get started!

How to Make Pumpkin Spiced Maple Butter

This fluffy, CREAMY fall treat begins by simmering maple sugar and pureed pumpkin in order to create a reduction of pumpkin maple. Then it gets a generous amount of Pumpkin Pie Spice. We did it!

The pumpkin-maple mixture is now ready to be whipped with vegan butter until super fluffy and light.

You can also use butter made from cashews to achieve a slightly different but equally delicious result.

P.S. Grab a bag of our Gluten-free Pancake + Waffle Mix and whip up some maple butter to make a host-winning gift for your friends (if you’re able to part with the jar).


  • Half a cup of light (amber-colored) maple syrup
  • 1/4 cup pure pumpkin purée
  • 1 1/2 tsp pumpkin pie spice
  • If you prefer, use raw cashew or vegan butter instead of softened butter.


  • Add maple syrup and pureed pumpkin to a small pan. Stirring constantly, heat the mixture on medium-high until it reaches a gentle boil. Reduce the heat and bring to a simmer. Continue to cook until the mixture is reduced by half (5-8 min). The mixture should be thick enough to coat the back and sides of a teaspoon without running down.
  • Remove the pan from heat once it has thickened, and add the pumpkin pie spice. Pour the maple/pumpkin into a heatproof bowl. The sauce should be chilled in the fridge for at least 20 minutes until it has thickened and is cooled.
  • Remove the maple/pumpkin mixture from the fridge once it has cooled.
  • Add the vegan butter to a medium-sized mixing bowl. Beat the butter for 30 seconds on high speed with an electric mixer. Add the maple pumpkin sauce and continue to beat until it is light and fluffy. Store the maple pumpkin butter in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month.

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