Pumpkin Butter {recipe}


Pumpkin lovers will enjoy this simple low fat pumpkin butter recipe, it’s like pumpkin pie in a jar.  A seasonal treat with breads, waffles, ice cream or yogurt.

Delicious and easy homemade pumpkin butter recipe at


This time of year makes me giddy!  I think pumpkin is one of my most favorite foods/flavors.  Maybe because it can be used in so many dishes, from pies, to lattes, to bread and pancakes to soup and cream sauce.

One fall, about 6 years ago, I was given a jar of the most delicious homemade pumpkin butter.  It was like pumpkin pie in a jar!  Oh was this stuff wonderful!  I ate the entire jar spread on top of graham crackers over the course of 2 days!  and I didn’t share!

Every fall I think about making my own pumpkin butter, but just never took the time.  Imagine my surprise when I found out how ridiculously easy it is to make! Especially if you use canned pumpkin. If you’ve never had pumpkin (or apple) butter before, it’s a sweet thick spread that is lavishly spiced and perfect to use you like you would a jam, on top of toast, ice cream, or my favorite….mixed with yogurt and granola.

What’s great about pumpkin butter, is you can play with the recipe to suit your taste.  If you want it sweeter, add more sugar, if you want to taste more or less of a certain spice, adjust accordingly.  If you want to go all out, you could even make your own pumpkin puree.  Pumpkin butter should be kept in an air tight container in the refrigerator, and should keep for for two to three weeks and can be frozen for up to a year before use, but trust me, it wont be around that long.  The USDA recommends AGAINST canning pumpkin butter.

Pumpkin Butter {recipe}

Prep Time: 2 minutes

Cook Time: 35 minutes

Yield: 2 pint jars

Pumpkin Butter {recipe}

Summary: A lightly sweetened spiced pumpkin spread.


  • 1 (29 ounce) can pumpkin puree (about 3.5 cups)
  • 1 cup apple juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1 pinch ground cloves
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon whiskey (optional)
  • juice of 1/2 a lemon


  1. Combine all ingredient, except for lemon juice, in a large saucepan.
  2. Bring mixture to a boil.
  3. Reduce heat to low and simmer for 30 mins, stirring occasionally.
  4. Remove from heat, stir in lemon juice and let cool.
  5. Pour into airtight jar(s) and store in refrigerator for up to for two to three weeks and can be frozen for up to a year before use.


*USDA recommends AGAINST canning pumpkin butter.

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pumpkin butter recipe at

Do you enjoy pumpkin butter?  If so, what’s your favorite way to eat it?


more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. Love the pumpkin butter, Cheryl. I’ve been craving it all week because of you. Thanks a lot. 😉

  2. Thanks for sharing this recipe!! I bought all the items and made it this morning ..perfect for this beautiful cool Saturday morning. Hubbs gave it a thumbs up too!

  3. Looks delicious! I’d love for you to link up to my new linky party – Creative Genius

  4. Wow this looks delicious, I’ve only ever bought pumpkin butter before, but this seems like it would taste much better. I love some on cinnamon toast.:) Thanks for the recipe!

  5. I put a couple tablespoons of pumpkin butter in my homemade yogurt and mix it, into swirls, so yummy.

  6. Again, another winner. I love pumpkin,anything. Thanks so much for sharing this one. By the way, I made the pumpkin latte and it was delish!!!! Smile

  7. I was wondering can you can this like apple butter

    • You can! It works exactly the same!

      • Please take note of the recommendation in the recipe that you should NOT can this product because of the risk of botulism.

        • It is safe to pressure can pumpkin butter. For pints 11 pounds of pressure for 65 minutes.

          • Pumpkin and winter squash are al so low- acid foods (pH>4.6) capable of supporting the growth of Clostridium botulism bacteria which can cause the very serious illness, botulism , under the right storage conditions. If the bacteria are present and survive processing , and the product has a high enough water activity , they can thrive and produce toxin in the product .

            The USDA and the NCHFP both say you can not can pumpkin butter.

            When cooked down into a butter, pumpkin flesh becomes quite dense, making it difficult for the heat produced in a canner to penetrate fully through the contents of the jar. Meaning that even in a pressure canner, the interior of the jar may not reach the 240 degrees needed to kill botulism spores.
            Pumpkin and all other winter squash are a low-acid vegetables, and without careful treatment, they could potentially be a friendly environment in which botulism spores might grow into their toxic adult state.

            pumpkin butter can be frozen and also keeps quite well in the fridge.

    • The “Note” above says……USDA recommends AGAINST canning pumpkin butter.

  8. Cant wait to make this, but I was wondering if you can freeze this for giving as gifts? Thank you for the recipe.

  9. love love love pumpkins! I’m so going to make this!

  10. Thank you so much Cheryl. I know this IS the recipe to try! I was at a “Pumpkin patch” in Washington state yesterday. I saw canned pumpkin butter for sale on their shelves. It looked so good…so here I am! You are correct in saying this is ridiculously easy to make–I have read through it and I have all these ingredients! Happy Fall to you and I will let you know how mine turns out and vanishes 😀

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  14. Pumpkin butter is my favorite! Anything pumpkin actually… 🙂

    My favorite way to eat pumpkin butter is to spread a little cream cheese on a cracker, graham cracker, toast, bagel, etc and then spread the pumpkin butter on top of that. It is so good and gives that extra thick texture that makes it so indulgent!

  15. I make a pumpkin cake in a jar that is baked @ 325 for 45 min. After baking quickly place lids and rims invert 5 min. This stores on the shelf. When making jelly I sterilize jars in a 200 oven. My question is if the hot pumkin butter placed into hot jars could returned to a 200 oven then raised to 325 baked for 30 min (for 8 oz jars) and then sealed? This would be higher than the 240 temp of botulism. What do you think?

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  17. I made this using half a cup of Splenda and one third cup of agave instead of the brown sugar. And also used a capful of vanilla, it is great!! Thanks.

  18. My favorite way to eat pumpkin butter is to take reduced fat crescents, spread with a thin layer of cream cheese and then with pumpkin butter. Roll crescents up as usual. Sprinkle with cinnamon sugar and bake according to package directions! It’s delicious!

  19. Hey Cheryl. I love pumpkin butter. It is so yummy.


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  22. I made a batch of this today, and let me say…. IT IS SUPER-FABULOUS-AMAZING! It is better than any store-bought pumpkin butter I have EVER had! Thank you so, so, soooo much for this great recipe. My family and I appreciate YOU! 🙂

  23. William Sanoma sells pumpkin butter for 16.00 a jar. Why can they can it and we can’t???

    • Well, I would imagine they have preservatives and such to keep it from spoiling – totally different process than canning.

      • They can it under higher pressure than a water bath, so it’s canned at hot enough temperatures to kill botulism. In a water bath, you should only can acidic foods.

  24. It reccommends against canning but could u?

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  27. I tried Pumpkin Butter for the first time this fall when visiting our local apple orchard. I bought a jar and fell in love! I’ve been wanting more but, it’s quite a drive to the orchard and it’s not open year around. I’m so glad to have found this recipe and, to know that I can make my own whenever I want!

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  33. I love pumpkin butter but have never made it. I use to love to go to Rombacks pumpkin patch with my kids each year and pick up some homemade pumpkin butter. I don’t know why I never thought to make it but now I will. This recipe is so easy. Thanks for sharing it. I know what I’ll be making this weekend!

  34. any ways you recommend gifting the butter besides canning?

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  36. Hi there, i live in Scotland and i’ve never came across pumpkin in a can, can i use fresh pumpkin and fresh apple juice? Thanks xx

  37. I would think freezing it would work.

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  41. I know what is said, but the Amish have canned it for many years with no problem. I have been doing it for two years with no problem. I don’t pressure can it unless I cut them in pieces. But for pumpkin butter. I just boil for pint jars up to a hour. I do like this recipe about to use it. Thank you

    • Husbands grandmother also has food canned up over a hundred years ago. We have ate some it. With no problems followed. I don’t recommend anyone doing that. You need to know what to look for and how to smell for if it has gone bad. Of course some times you will just know but not always.

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  43. Hello, just looking into a simple pumpkin butter recipe, I just read a couple comments, still got a few different ideas left and right not quite sure where to go with this.I guess the next question is and this is just a simple one can I use this recipe in a water bath.thank you very much I would appreciate any help you can give me. Jean Kerling

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  49. I made today using fresh roasted pumpkin and apple cider. Delicious!

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