Homemade Pumpkin Butter Recipe {+VIDEO}
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Pumpkin lovers will enjoy this quick and easy Pumpkin Butter recipe, it’s like pumpkin pie in a jar. This lightly sweetened spiced pumpkin spread is packed with warm fall flavors and makes a tasty topping for bread, biscuits, waffles, oatmeal, yogurt and so much more.
There are so many great pumpkin recipes out there, it’s such a versatile ingredient! From pumpkin pies and pumpkin cookies to pumpkin cocktails and pumpkin chili. No doubt you can cook with pumpkin in as many ways as you can craft with pumpkins!
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Table of Contents
Why We Love Pumpkin Butter
Summer is officially over, and you know what that means….. it’s pumpkin season! Packed with pumpkin puree, pumpkin spices, and a little whisky for flavor (totally optional), this homemade pumpkin butter is one of my favorite fall recipes!
One fall several years ago I was gifted a jar of the most delicious homemade pumpkin butter. I’m pretty certain I polished off that jar all by myself in a matter of a few short days. A few years later I was surprised to find out how ridiculously easy it is to make my own pumpkin butter. Last night I made a batch of pumpkin butter while I cooked dinner…..that’s how easy it is!
pumpkin butter is:
- creamy
- perfectly sweet
- full of fall spices
- easy to make
- cheaper than store-bought
- simple to customize to your taste
- great for gifting
Have you ever had pumpkin butter? If not, you must promise me you’ll try it!
What is Pumpkin Butter?
Since this recipe doesn’t actually call for any butter, you may be curious about what on Earth this stuff actually is. If you think about it peanut butter isn’t actually butter either. It’s spreadable peanuts.
Pumpkin butter is basically spiced pumpkin spread. Very similar to apple butter, if you’re familiar with that. It’s enjoyed like jams and jellies but has a creamier texture with warm spices tasting like pumpkin pie filling.
You can buy pumpkin butter in the fall at pumpkin farms, farmer’s markets, and some retailers like Trader Joe’s. Pumpkin butter is actually so easy to make it just makes sense to save a little money and make your own.
Homemade Pumpkin Butter Ingredients
(full printable recipe at the end of this post)
The best thing about this pumpkin butter recipe is that you probably have most of the ingredients in your spice cabinet already. With simple ingredients, you can whip up a deliciously creamy pumpkin spread in no time. Here’s what you need:
- Pumpkin puree– Make sure you are grabbing a can of pumpkin puree, not pumpkin pie mix.
- Apple juice– You can use unsweetened apple juice if you want a less sweet pumpkin butter.
- Brown Sugar – provides a caramelized flavor. Feel free to adjust the amount to your taste.
- Pumpkin spices– Check your spice cabinet for ground ginger, allspice, ground cloves, cinnamon, and nutmeg. Or you can use pumpkin pie spice.
- Whiskey– This is an optional ingredient. However, whiskey helps to intensify the flavors producing a truly decadent pumpkin butter.
- Lemon juice– I use fresh lemon juice. I find fresh to be better, but you can use bottled lemon juice if you choose.
How to Make Pumpkin Butter
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Homemade pumpkin butter is so easy to make, you won’t just make it in the Fall. Follow the simple steps to make your own!
Combine all your ingredients: First, combine all of your ingredients EXCEPT the lemon juice in a saucepan.
Boil the ingredients: Then, bring all of the ingredients to a boil.
Simmer the mixture: After it begins to boil, reduce the heat to low and simmer for about 20-30 minutes. Stir occasionally.
Add lemon juice: Remove the pumpkin spread from the heat, and add the lemon juice and allow the mixture to cool.
Put it in a jar: Once the pumpkin butter has cooled, put it in an airtight jar (Mason jar) and store it in the refrigerator. One recipe should yield about 40 ounces – so you can get about 5 eight-ounce jars.
Pumpkin Butter Recipe Variations
- Replace brown sugar with pure maple syrup
- add 1-2 teaspoons of vanilla extract
- use apple cider instead of apple juice
- use unsweetened apple juice
- adjust any of the spices to your taste and liking
Recipe FAQs
What do you eat pumpkin butter with?
Pumpkin butter can be used on a variety of different foods. I tend to slather a crisp buttery Ritz cracker or a graham cracker with pumpkin butter and it’s like eating a little pumpkin pie! Oh is it ever so good this way!. But, it is also delicious with french toast, banana bread, pumpkin bread, oatmeal, yogurt, baked sweet potatoes, in a smoothie, over ice cream, and cinnamon rolls as well.
Is it safe to can pumpkin butter?
No, it is not! The USDA recommends AGAINST canning pumpkin butter.
When you cook the pumpkin puree down into a butter, the pumpkin flesh becomes dense making it difficult for the heat to fully penetrate the contents of the jar. This means that the interior of the jar may not reach 240 degrees which is what is needed to kill botulism spores.
Do I need to refrigerate pumpkin butter?
Yes! Pumpkin butter is perishable and you will get sick if you do not refrigerate it. Pumpkin butter can be stored in the refrigerator for 2-3 weeks in a mason jar. Or freeze for up to a year. Small plastic freezer containers are perfect for this.
Pro Tips for Delectable Pumpkin Butter
Use the right kind of pumpkin: Be sure to use canned pumpkin puree, not pumpkin pie filling. Or you can make your own pumpkin puree.
Use less apple juice for fresh pumpkin puree: If you are using fresh pumpkin puree, you may not need as much apple juice. Canned pumpkin puree is much thicker. Start with ¼ cup of apple juice and add more if you need to.
Use a deep saucepan: This recipe splatters especially in the beginning. To prevent a big mess, I recommend using a big, deep pot.
Stir often: While simmering your pumpkin butter, be sure to stir it often to prevent it from sticking or burning on the bottom of the saucepan.
Add more spices if you want: Be sure to taste your pumpkin butter to ensure it’s to your liking. If you want a little more sweetness, you can add more brown sugar, cinnamon, or other spices.
Like This Pumpkin Butter Recipe? Pin It!
If you only make ONE pumpkin recipe this year ………..make it this Pumpkin Butter Recipe
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Originally posted in September 2011. UPDATED September 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
Pumpkin Butter
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 for two to three weeks and can be frozen for up to a year before use.
Notes
*USDA recommends AGAINST canning pumpkin butter.
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Nutrition Information:
Yield: 40 Serving Size: 1 tablepoonAmount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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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.
Is this as good as Trader Joe’s
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.
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.
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!
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!
any ways you recommend gifting the butter besides canning?
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
I would think freezing it would work.
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.
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
IT’S MOST DELICIOUS ON HOT OUT OF THE OVEN BAKING POWDER BISCUITS!
I made today using fresh roasted pumpkin and apple cider. Delicious!
yay!! so glad you enjoyed it!
I didn’t know this was a thing! Sign me up!
Hi.. I am a pumpkin lover, My twins were born on October 28th and tradition was to grow our own pumpkins for birthday parties, Halloween and I made them into pies etc. I really want to make pumpkin butter, but it has to be refrigerated? Not understand the issue of canning it and how to give as a gift if it must be kept in refrigerator. Can you let me understand the issue with just make a butter like apple butter etc..
Legit speechless, this pumpkin butter recipe look unreal!!! I am obsessed with healthy food! I prefer pumpkin – it may reduce cancer risk, protect the skin, boost your mood and other! Thx for sharing Cheryl!
I prefer healthy food! And I’ll definitely try this pumpkin butter. My husband would love it! Thanks for sharing!
What kind of whiskey did you use?
you can use whatever kind you’d like or have on hand……I usually use Jack Daniels
That pumpkin butter recipe is incredible! I’m seriously so inspired right now. I need to add peanuts to the recipe and it would be perfect. Thx for sharing!
Delicious! I made a half recipe and simmered the mixture for 60 minutes till it was nice and thick. The only change I made to the recipe was to sub pear nectar for the apple juice and to add a pinch of mace. This is so good it’s tempting to eat it with a spoon from the jar!