Homemade pumpkin butter is extremely easy to whip up on your stove. It is also extremely easy to put to good use. 🙂 Spread it on toast and waffles, or package it up for a gift from your kitchen. Some people even mix it with yogurt or cottage cheese for a nutritious snack.
You can simply adjust the seasonings to suit your tastes, whether you like it a little more bitter or a little more sweet. Just grab a 28-ounce can of pumpkin puree (NOT pumpkin pie filling), mix with your favorite spices and boil/simmer until it’s thickened. Easy as pie…such as pumpkin pie. 😉
Pumpkin Butter
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 cups
Ingredients
- 1 (28-oz.) can pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- Pinch of ground cloves
- 1 cup brown sugar
- Juice from half a lemon
Instructions
-
Combine all ingredients, except the lemon juice, in a large saucepan. Bring to a boil, then reduce to and simmer, stirring often, for 40 to 50 minutes. The mixture should be thick enough so that when you run your spoon through it will not close back up. Remove from the heat and stir in the lemon juice.
-
Let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.
-
Source: Adapted from One Perfect Bite and TidyMom
DID YOU MAKE THIS RECIPE?
Snap a photo and tag @seededtable on Instagram so I can share!
Snap a photo and tag @seededtable on Instagram so I can share!
Reader Interactions
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Kim @ Eat What You've Got says
October 12, 2011 at 3:31 AMThat sounds delicious! Thanks for sharing!
Laura says
October 12, 2011 at 1:16 PMPumpkin butter is so ultimate. My girlfriend sent me a couple of jars from Williams Sonoma a couple of years ago, and I adore the stuff. Can’t wait to make my own! So awesome you only need a 28 oz can too. Thanks for sharing, Nikki!
janiece says
October 13, 2011 at 2:56 AMSo, can I use pumpkins from my garden?
I would really like to try this.
You mentioned not to use pie filling…is that like Libby’s? What is the difference? I know crazy questions, but I really would like to try this recipe, it sounds WONDERFUL!
Nikki says
October 13, 2011 at 8:37 AMHi Janiece,
Yes, you can roast then puree the pumpkins from your garden and use that. In fact, that’s what I would use if I had them! 🙂 Libby’s sells both pumpkin pie filling and 100% pure pumpkin puree in a can. Sometimes people accidentally pick up the pie filling (which has additional spices) instead of the pumpkin puree because the packaging is so similar, so I wanted to make sure it was clear in the ingredients list. 🙂
carrie says
October 13, 2011 at 10:31 AMTHIS is sooo yummy!! made it this morning after finding this cookie recipe i wanted to try!!
http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/
love your stuff 🙂
penandra says
October 13, 2011 at 3:30 PMI cannot wait to try this! I love the pumpkin butter (or is it just pumpkin spread) from Trader Joe’s, but never thought it would be possible to make my own!!!
Especially good with cream cheese on crackers!
😉
Mechelle says
October 13, 2011 at 9:28 PMI went out and bought a few small pie pumpkins today, this is definitely on my weekend list of things to do, which means since Saturday is fun day with the local youth football/cheerleaders and I have one on both sections and Sunday is the monthly shopping day this month; that pumpkin butter maybe for breakfast Monday or Tuesday across homemade bread..YUMMM cant wait