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!

5.0 from 2 reviews

Sugar-Free Pumpkin Butter
prep time

cook time

total time


gluten-free | dairy-free | sugar-free | vegan
recipe type: Condiment
serves: 2 cups

  • 1 medium sugar / pie pumpkin, halved and seeded
  • 3 tablespoons maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

  1. Preheat the oven to 400 degrees F. Fill a baking dish with ¼” 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!



About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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14 Responses to Sugar-Free Pumpkin Butter

  1. 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!

  2. Jessica T says:

    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.

  3. 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 :)
    Danielle @ Fresh4Five recently posted..Chocolate Zucchini Paleo MuffinsMy Profile

  4. Alisa says:

    Alyssa, this looks amazing! Now I’m hoping some sugar pie pumpkins come in the CSA we’re getting!
    Alisa recently posted..Super Banana-Oat Snack BarsMy Profile

  5. 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. =)
    Alison | a girl defloured recently posted..Comment on {Beer Braised Pot Roast} by AlisonMy Profile

  6. PLN says:

    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.

    • 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

  7. 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!
    Heather @TheSoulfulSpoon recently posted..Weekly Recap – What I Wrote on All Women Stalk This WeekMy Profile

  8. Becky says:

    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!

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