Sugar-Free Pumpkin Butter

Sugar-Free Pumpkin Butter | Gluten-Free | Queen of Quinoa

Oh yes, pumpkins are here and here to stay. Well, for the next few months at least. And I’m vowing to take full advantage of this fabulous time of year. As in I plan to put pumpkin in everything. That’s acceptable, right?

Even if it’s not, I’m doing it anyway. Because you want to know a little secret about me? I love pumpkin. So much so that I went through three pie pumpkins this weekend. Yes, three!

Sugar Free Pumpkin Butter - Queen of Quinoa

I have cans upon cans of pumpkin puree in my fridge right now, just dying to be used. My mind is swirling with recipes, both old and new. From my vegan pumpkin piepumpkin muffins and pumpkin cookies, to exciting new dishes like pumpkin pie smoothies and pumpkin breakfast cake.

But before anything else, I was dying to make my own pumpkin butter (sugar-free of course).

Sugar-free Pumpkin Butter - Queen of Quinoa

Let me just say, pumpkin butter is probably one of the best things on earth. It’s like spreadable pumpkin pie filling. Think pumpkin pie on toast. Pumpkin pie for breakfast. Yep, I think I need to make a slice right now. So I leave you with this. Another awesome pumpkin recipe!

Sugar-Free Pumpkin Butter

Recipe Type: Condiment
Prep time:
Cook time:
Total time:
Serves: 2 cups
gluten-free | dairy-free | sugar-free | vegan
  • 1 medium sugar / pie pumpkin, halved and seeded
  • 3 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  1. Preheat the oven to 400 degrees F. Fill a baking dish with 1/4″ of water and place the pumpkin skin side up in the center of the dish. Roast for 1 hour. Remove from the oven and rest until it’s cool enough to handle.
  2. Scoop the flesh of the pumpkin into a food processor. Process until smooth, about 3 minutes.
  3. Transfer the pumpkin to a sauce pan and add the remaining ingredients. Whisk until well combine.
  4. Bring the pumpkin mixture to a boil, turning down to low and simmering for 30 minutes to let it thicken.
  5. Transfer to an air tight container and cool completely. Store in the fridge for up to 3 weeks.
  6. Enjoy!



  • Beth @ TastyYummies

    Ooooh this looks so yummy and so simple. I have a pie pumpkin that I wanted to do something fun with. This is it! Yay thanks!

    • Queen of Quinoa

      Yay! Happy to inspire. Just had some on a muffin for breakfast – delicious!

  • Jessica T

    I love pumpkin everything too, so glad Autumn is here so I can indulge in pumpkin foods. :) Great recipe! I can’t wait to make some tomorrow.

    • Queen of Quinoa

      Me too!! And thanks, let me know how you like it :)

  • Danielle @ Fresh4Five

    These looks so simple! and delicious! I wonder if you can process it? like canning in a water bath? I am going to look that up! I would love another way to use and store pumpkin :)

  • Alisa

    Alyssa, this looks amazing! Now I’m hoping some sugar pie pumpkins come in the CSA we’re getting!

    • Queen of Quinoa

      Thanks, Alisa! I hope I get more pumpkin in my CSA too :)

  • Alison | a girl defloured

    I love pumpkin butter SO much. My kids do too. One of their favorite sandwiches is peanut butter/pumpkin butter. Yum. Your recipe looks fantastic. Easy too. Can’t wait to try it. =)

  • PLN

    Sorry, but as a diabetic I find it very misleading to advertise your recipes as ‘sugar free’ when you have maple syrup in it. You may see it as more flavorful sort of equivalent to brown sugar perhaps or less refined, but in terms of sugar 3TBs of maple syrup is the equivalent of 3TBs of granulated sugar or brown sugar. They all have 12-13 grams of carbs and 12 sugars. And that is if you possess pure maple syrup and not the more common, less expensive items that are mixtures of sugar in it.

    • Queen of Quinoa

      Hi PLN –

      I really value the feedback and I will start tailoring my recipes to start saying refined sugar-free. To me, as someone who doesn’t consumer cane sugar, my recipes are sugar free. However I completely understand your perspective, and you’re right, technically my “sugar-free” recipes do contain sugar. I’m so sorry about that. For this recipe, I would suggest either using no sweetener at all or adding a touch of stevia (if you can consume that).

      Hope this helps and I hope you continue to enjoy QofQ :)

      xo Alyssa

  • Heather @TheSoulfulSpoon

    Oh my gosh! This looks so easy, don’t know why I haven’t made this yet. I love it!! I used to buy the authentic jars of mountain-made pumpkin butter, and always bought the sugar-free kind. I will have to try this homemade version soon!:) THANK YOU!

    • Queen of Quinoa

      It is!! So, so easy :) I literally just made like 10 jars of it and have them in my freezer so I never run out. It tastes amazing on toast, but also makes a great pancake/waffle topper!!

      • Heather @TheSoulfulSpoon

        Yay! Thanks so much ! I’m making this tomorrow!:) Also going to post it on my Fab Finds Friday post on my blog!:)

  • Becky

    Just curious. What are your thoughts about substituting coconut palm sugar in place of maple syrup, and what measurement would you suggest? I’ve searched and searched for a refined sugar-free pumpkin butter recipe and this one is the only one I want to try! Can’t wait! Thanks so much!

  • Marcie Desmond

    Can you substitute canned pumpkin puree and if so how much would you use in this recipe?

    • Alyssa

      You can and I think it would just be a 1:1 sub :) Might just need a little less cooking time since the canned pumpkin has less liquid. Enjoy it!

  • Saying out

    Got my pumpkin cubes ready, bit of cooking and then…. Butter and the pancake recipe too. Plenty to keep us going. Huge mixed salad at the ready and, I fancy a go at quinoa tortillas too…..wraps anybody?