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 a good five or six days, but trust me, it wont be around that long. The USDA recommends AGAINST canning pumpkin butter.
Summary: A lightly sweetened spiced pumpkin spread.
Ingredients
- 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
Instructions
- Combine all ingredient, except for lemon juice, in a large saucepan.
- Bring mixture to a boil.
- Reduce heat to low and simmer for 30 mins, stirring occasionally.
- Remove from heat, stir in lemon juice and let cool.
- Pour into airtight jar(s) and store in refrigerator for up to 6 days.
Notes
*USDA recommends AGAINST canning pumpkin butter.
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Do you enjoy pumpkin butter? If so, what’s your favorite way to eat it?
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I love pumpkin butter but have never made it. Thanks for the recipe — I’ll have to try it.
This look SO. GOOD. Featured it on my blog today! http://diykindagirl.blogspot.com/2011/09/friday-finds-92311.html
Love the pumpkin butter, Cheryl. I’ve been craving it all week because of you. Thanks a lot.
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!
Looks delicious! I’d love for you to link up to my new linky party – Creative Genius
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!
I put a couple tablespoons of pumpkin butter in my homemade yogurt and mix it, into swirls, so yummy.
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
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.
The “Note” above says……USDA recommends AGAINST canning pumpkin butter.
Cant wait to make this, but I was wondering if you can freeze this for giving as gifts? Thank you for the recipe.
love love love pumpkins! I’m so going to make this!
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
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!
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?
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.
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!
Hey Cheryl. I love pumpkin butter. It is so yummy.
Cheri
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!
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.
It reccommends against canning but could u?
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!