Maple Coconut Pumpkin Butter (a.k.a. No-Bake Vegan Pumpkin Pie Filling)

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Have you ever set out on a culinary mission with a precise idea of what you want to achieve, but ended up creating something different than what you had envisioned?

Maple Coconut Pumpkin Butter

That is exactly what happened with this recipe.

I intended to make a creamy pumpkin butter with notes of maple and a hint of coconut, and ended up with a deliciously thick concoction that is reminiscent of pumpkin pie filling.

Maple Coconut Pumpkin Butter

Thanks to the coconut butter, the pumpkin butter firmed up a bit in the fridge, resulting in a velvety smooth pie filling-like consistency.

Maple Coconut Pumpkin Butter

You actually could use this recipe for a vegan pumpkin pie – just triple (or maybe even quadruple?) the ingredients, smooth into a pre-baked pie crust, and refrigerate until firm.

Maple Coconut Pumpkin Butter

I’ve totally been stealing occasional finger swipes and frequent spoonfuls whenever I’m rooting around in the fridge, but this is also fantastic when used for its intended purpose; as pumpkin butter:

Maple Coconut Pumpkin Butter

Spread onto toast, stir into yogurt, dollop on top of oatmeal, or – in this case – smear onto a warm Pumpkin Spice Latte Streusel Muffin.

So whether you put this recipe to use as a condiment or as a super healthy dessert, I can promise that all of you pumpkin fanatics out there are going to love this pumpkin butter/pie filling!

Maple Coconut Pumpkin Butter

Maple Coconut Pumpkin Butter/No-Bake Vegan Pumpkin Pie Filling

Name:Maple Coconut Pumpkin Butter (a.k.a. No-Bake Vegan Pumpkin Pie Filling)
Prep Time:10 minutes
Cooking Time:0 minutes (No-bake)
Total Time:10 minutes
Servings:16 servings
Yield:1/2 cups (12 ounces)


  • 1 cup 100% pumpkin puree, at room temperature (if your pumpkin is cold, the coconut butter may solidify when it comes in contact; if so, just nuke the mixture for 20 seconds and stir to melt the coconut butter)
  • 1/4 cup coconut butter, well-stirred and at room temperature
  • 2 Tbsp pure maple syrup
  • 1 tsp pure maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves


1. Gather Your Ingredients

Before you begin, ensure you have all your ingredients at hand. This simple recipe comes together quickly, so having everything ready will make the process smoother.

2. Combine Pumpkin Puree and Coconut Cream

In a medium-sized mixing bowl, add the canned pumpkin puree and coconut cream. Coconut cream will give your pumpkin butter a rich and creamy texture. You can find coconut cream in cans at most grocery stores.

3. Sweeten with Maple Syrup

Pour in the pure maple syrup for sweetness. Unlike refined sugars, maple syrup adds depth of flavor and a hint of caramel, making this pumpkin butter truly special.

4. Spice it Up

Add the pumpkin pie spice (or your homemade blend of cinnamon, nutmeg, and cloves) to the mixture. This spice blend is the heart of your pumpkin butter, infusing it with those classic fall flavors.

5. A Touch of Vanilla

Enhance the aroma and flavor with a half teaspoon of pure vanilla extract. It complements the spices and adds a delightful fragrance.

6. Season with a Pinch of Salt

Don’t forget a pinch of salt to balance the sweetness and enhance all the flavors. Mix everything together until well combined.

7. Blend or Whisk

At this point, you can either use a blender or a hand whisk. If you prefer a smoother consistency, blend the mixture until it’s silky and well incorporated. For a slightly chunkier texture, a quick whisking will do the trick.

8. Taste and Adjust

Give your Maple Coconut Pumpkin Butter a taste test. Feel free to adjust the sweetness or spices to suit your preferences. If you like it sweeter, add more maple syrup; if you want it spicier, sprinkle in extra pumpkin pie spice.

9. Store and Serve

Transfer your Maple Coconut Pumpkin Butter into a clean, airtight container or jar. Refrigerate it for a few hours to allow the flavors to meld together. This pumpkin butter can be used as a spread for toast, bagels, or muffins. It’s also a delightful dip for apple slices or a dollop on your morning oatmeal.


  1. Combine all ingredients in a bowl. Stir until smooth.
  2. Store in the refrigerator in an airtight container (because of the coconut butter, this will stiffen slightly when chilled. You can pop it in the microwave for 20-30 seconds to loosen it up if you’d like, but it’s just as delicious straight from the fridge).

*For pie filling: triple or quadruple ingredients (depending on size of pie crust), smooth into pre-baked pie crust, and chill in the refrigerator until firm. Serve chilled.

Nutritional Information Per 2 Tbsp Serving

  • Calories: 72 kcal
  • Total Fat: 5g
    • Saturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 7mg
  • Total Carbohydrates: 7g
    • Dietary Fiber: 1g
    • Sugars: 5g
  • Protein: 1g
  • Vitamin D: 0%
  • Calcium: 1%
  • Iron: 2%
  • Potassium: 3%

Please note that these nutrition estimates are approximate and may vary based on the specific brands of ingredients used.

It’s always a good practice to check the nutrition labels on individual product packaging if you have specific dietary concerns or requirements. Enjoy your Maple Coconut Pumpkin Butter in moderation as a delightful fall treat!

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