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–+ servings
top down view of a dish filled with instant pot pumpkin butter
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Instant Pot Pumpkin Butter

Instant Pot Pumpkin Butter is easy to make and full of fall flavor!
Course Sauce, Side Dish
Cuisine American, Western
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Servings 12
Calories 33kcal
Author Bintu Hardy

Equipment

Ingredients

  • 3 cups (450g) diced pumpkin
  • 1/4 cup (50g) sugar
  • 3/4 cup (177mL) apple juice
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  • Place the pumpkin, sugar, apple juice, pumpkin pie spice, cinnamon, and vanilla extract into the Instant Pot insert.
  • Close the lid, turn the valve to sealing, and set on high pressure / manual pressure for 5 minutes.
  • Allow for a natural pressure release of around 10 minutes, and then carefully open the lid.
  • With the help of a fork, mash any remaining lumps before cooling.

Notes

  • Allow the pumpkin butter to cool down sufficiently before mashing.
  • You can use apple cider instead of apple juice.
  • Cooking time listed does not include time to come up to pressure or for the pressure to release.
  • Vary the sweeteners: You can use brown sugar instead.
  • Vary the spices: Try it with allspice, ginger, or cloves.
There are 2 Blue Plan SmartPoints in one serving.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 114mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2469IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg