5 Minute Easy Pumpkin Butter Recipe

Easy 5 minute pumpkin butter with just 7 ingredients and no refined sugar. This no-cook recipe is the yummiest fall spread, or whip it into an easy dairy-free pumpkin mousse!

SPONSORED BY NATURAL DELIGHTS

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Pumpkin butter is the ultimate fall pancake topping or thumbprint cookie filling or yogurt bowl swirl in. But instead of buying a jar or standing over the stove stirring your own, what if I told you you could make the yummiest easiest pumpkin butter with just a blender and 5 minutes? It’s still rich and sweet and thick and smooth, but without any cooking or heaps of sugar required. I’ve used this sneaky method to make apple butter before, and the secret is: Medjool Dates!

And stay tuned to the end of the post, there’s a quick little 2 ingredient add-on pumpkin mousse recipe using this delicious pumpkin butter that looks something like this…

How To Make Pumpkin Butter in The Blender

You might be wondering: how is it possible to get the thickness and sweetness of a usually-cooked pumpkin butter without any heat? That’s where the magic of Medjool Dates comes in with all their blend-able fiber for the thickness and natural fruit sugars for the sweetness. There are a few other ingredients you will need to balance the flavor and get the texture just right, so let’s break it down:

No-Cook Pumpkin Butter Ingredients

• Pumpkin puree. Could you use fresh pumpkin? Probably. Did I? No. Canned is much easier, and if you opt for organic the flavor is a little bit brighter in my opinion. We are using the entire can, no lack of real pumpkin in this recipe.
• Medjool Dates. And to make this recipe even EASIER, I recommend buying them already pitted and always fresh from Natural Delights. Their dates pack the best sweet flavor and moisture so they are easier to blend in a recipe like this and add lots of natural caramel-y sweetness.
• Maple syrup OR coconut milk. You need some form of liquid, but you have a choice. Maple syrup adds a little extra fall flavor, but it also makes it sweeter. So if dates are enough sweetness for you, go with the coconut milk (higher fat milk = richer smoother texture).
• Lemon juice. A little tang helps balance all the sweet in this recipe.
• Vanilla extract. Just like any good pumpkin pie, pumpkin sweets are best with a hint of vanilla.
• Pumpkin pie spice. I recommended just 2 tsps, but add more if you love it like me.
• Salt. Just a pinch, again it balances all the sweet.

Tip For Blending The Pumpkin Butter

This recipe really is as easy as throw it all in the blender and hit go. But I will offer a few tips to make sure your pumpkin butter comes out absolutely perfect:

1. Only add more liquid if absolutely necessary. Depending on your blender and depending on the moisture of your dates, you may need to add a few splashes of water or more milk/maple syrup while blending to keep things moving. But I recommend trying to use the tamper first and see if that does the trick, you want to keep the pumpkin butter as thick as possible. But it also needs to be well-blended and super smooth, so don’t be afraid to add if necessary.
2. Let it blend for a while. Preferably on medium to high speed to really break down those dates and make it buttery smooth.
3. Taste and adjust to your preferences. More spice? More tang? More sweetness? This is a very customizable recipe.
4. Serve warm or chilled. It will be a little bit thinner when warm, but so so delicious. Or chill it for a thicker texture.

Whip It Into An Easy Pumpkin Mousse

There are endless ways to use this yummy spread, but I wanted to give you a little recipe inspiration to turn it into a sweet creamy pumpkin mousse parfait because it’s so easy and so good.

All you need is coconut cream and a hand mixer, the pumpkin butter provides all the flavor and sweetness and spice you need. You could also make it with greek yogurt, pure coconut yogurt (not one with thickeners or gums, a full-fat variety), or even silken tofu (I recommend using a blender or food processor for this option). Just whip the cream with the pumpkin butter until it’s light and fluffy and fully combined, then layer into jars with any sort to toppings you love and chill for a few hours before serving.

I layered mine with more pumpkin butter, coconut whipped topping, and some candied pecans – so fall, so yum!

More Easy Pumpkin Treats You’ll Love

• Medjool Date Pumpkin Fudge
• Soft Chocolate Chip Pumpkin Cookies
• Grain-Free Pumpkin Waffles
• Fruit-Sweetened Pumpkin Pie

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