Primarily Paleo

A path to wellbeing

Paleo Pumpkin Butter


This Paleo Pumpkin Butter is so delicious. It tastes like pumpkin pie filling or even like a pumpkin pie pudding. I had no problem eating it off of a spoon and my daughter loved it too. In addition to being a great topping for the Paleo Pumpkin Seed Pancakes, I used it to make a Paleo Parfait, with layers of Paleo Pumpkin Butter, Paleo Grain Free Granola, and coconut cream.

I recommend doubling the recipe, especially if you have to share it with someone else.

1 (14oz) can of pure pumpkin puree
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp freshly ground nutmeg
1/8 tsp. ground cloves
1 heaping soup spoon of honey (more or less to suit your tastes)
1/4 cup of water

Mix all of the ingredients in a small saucepan and cook uncovered over low heat for 1 hour or until very thick. Stiring occassionally. Your house will be filled with the delicious, warm smell of autumn. Store covered in the refrigerator for up to one month.


  1. I think I’ll make this today! I bet this will make a great dip for apple wedges.

  2. Thank you SO much for this pumpkin butter recipe!!! It is AMAZING!
    I had been buying packaged pumpkin butter from Trader Joe’s, and it is really tasty. HOWEVER, a) it is seasonal and it is only on shelves for a short time, and b) it has SUGAR in it!!!
    In deciding to go completely paleo as of late, I really wanted to totally cut out sugar, and when I really need something sweet, reach for a little bit of honey instead.

    Anyway, I JUST made this and I am IN LOVE! My whole apartment smells delicious!!
    A few things about the recipe:

    – I only used about 1 1/2 to 1 3/4 tsp of honey, so according to my bottle, there is only about 25g of sugar in the ENTIRE batch (which will definitely last me a while unless I pig out on this stuff…which actually probably isn’t that hard to do haha) and it’s crazy that THAT is the only sweetener, because my batch turned out delightfully sweet enough. I wouldn’t even want to use more, and trust me, I
    have a sweet tooth even though I eat really healthfully!
    – I used pumpkin pie spice (which is really just cinnamon, nutmeg, ginger, and cloves) instead of the ginger, nutmeg and cloves. I used the cinnamon as specified.
    – I do have a gas stove, but this took a LOT less than an hour! It took about 20-25 minutes on low to get to a thick, luscious consistency. I stirred about once every 90 seconds. I tasted it, and decided it was definitely ready, and delicious!!!

    An added bonus with making pumpkin butter yourself is that is fresher (duh), healthier, and you can make it all year round if you stock up on canned pumpkin!!! I know I will be 🙂

    Conclusion: This is an amazing recipe – thanks so so much!!! will be making this again and again. I might even give it to some people as gifts or thanksgiving house gifts!!

    • Thanks for your comment Melissa! I am thrilled to hear you are enjoying the recipe. I appreciate you sharing your experience. Stephanie

  3. You’re welcome and thank YOU for the recipe!! I just made another batch and this time I added half a lemon. It was AMAZING!!!!!

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