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Homemade Instant Pot Pumpkin Butter Recipe for Fall Spreads

Instant Pot pumpkin butter is a gently spiced spread that brings the flavors of fall to toast, biscuits, and more. Ready in under 20 minutes, this homemade version is quicker and less intensely spiced than many store-bought jars.

instant pot pumpkin butter piled high in a glass mason jar surrounded by baked biscuits

What is pumpkin butter?

Pumpkin butter is the pumpkin equivalent of apple butter — a concentrated, smooth spread made from pumpkin puree and a touch of sweetener and spice. Unlike pumpkin pie filling, pumpkin butter is not pre-sweetened or heavily seasoned, so you control the balance of flavors.

a wooden spoon covered in instant pot pumpkin butter resting on top of a jar filled with thick orange fruit butter

Ingredients

You’ll need just a few simple ingredients:

  • Pumpkin puree – Use canned or homemade pumpkin puree. Do NOT use pumpkin pie filling, which is already sweetened and spiced.
  • Apple juice – A 12-ounce bottle works well; substitute another unsweetened juice if desired.
  • Brown sugar – Adds depth and caramel notes.
  • Spices – Ground cinnamon and a pinch of ground cloves (or adjust to taste).

instant pot pumpkin butter piled high in a glass mason jar surrounded by baked biscuits

How to make

This recipe is a simple “dump and go” Instant Pot method that’s great for pressure-cooking beginners.

  1. Add all ingredients to the Instant Pot inner pot and stir to combine evenly.
  2. Secure the lid and set the vent to Sealed.
  3. Cook on Manual/High pressure for 3 minutes.
  4. Allow a natural release for 5–10 minutes, then carefully open the valve to release any remaining steam.
  5. Stir the pumpkin butter and let it cool; it will thicken as it rests.
  6. Serve once cooled or transfer to jars for storage.

half of a buttermilk biscuit topped with instant pot pumpkin butter, resting on a pile of unopened biscuits

Storing suggestions

Store cooled pumpkin butter in airtight containers. Refrigerated, it stays fresh for up to two weeks. For longer storage, freeze in suitable containers for up to 12 months.

Tips and variations

  • For a warmer spice profile, increase the cinnamon and cloves or use a pinch of pumpkin pie spice.
  • If you don’t have an Instant Pot: combine the ingredients in a saucepan, bring to a boil, then reduce to low and simmer for about 30 minutes, stirring frequently, until thickened. Allow to cool completely.
  • Don’t overcook in the Instant Pot — the 3-minute pressure cook time with a short natural release keeps the texture smooth.

a wooden spoon sticking out a glass jar filled with homemade pumpkin butter

Recipe summary

Instant Pot Pumpkin Butter

Prep Time: 5 minutes | Cook Time: 3 minutes | Rest Time: 5–10 minutes | Total Time: about 18 minutes

Yields: about 2 pints

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

  1. Add all ingredients to the Instant Pot liner and stir to combine.
  2. Close the lid and set the vent to Sealed.
  3. Set to Manual/High pressure for 3 minutes.
  4. When the cook time ends, allow a natural release for 5–10 minutes.
  5. Carefully open the valve to release any remaining steam.
  6. Stir, then let the mixture cool and thicken before serving or storing.

Nutrition (approx.)

Per serving (recipe makes about 2 pints): Calories 242; Carbohydrates 59 g; Protein 5 g; Fat 1 g; Fiber 13 g; Sugar 36 g. Values are estimates and will vary with ingredients and serving size.

More fruit spread ideas

If you enjoy homemade spreads, try other Instant Pot fruit recipes such as peach jam or apple butter for similar quick, flavorful results.

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