Homemade Pumpkin Butter Recipe
with recipe video
Pumpkin lovers will enjoy this simple low-fat pumpkin butter recipe, it’s like pumpkin pie in a jar. A seasonal treat with bread, crackers, waffles, ice cream or yogurt.
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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!
CHECK OUT HOW EASY THIS HOMEMADE PUMPKIN BUTTER RECIPE IS TO MAKE!
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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.
How long does pumpkin butter keep?
Pumpkin butter should be kept in an airtight container in the refrigerator and should keep for two to three weeks and can be frozen for up to a year before use, but trust me, it won’t be around that long.
What about canning pumpkin butter?
The USDA recommends AGAINST canning pumpkin butter.
Do you enjoy pumpkin butter? If so, what’s your favorite way to eat it?
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HOMEMADE PUMPKIN BUTTER RECIPE
Pumpkin Butter
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
Directions:
- 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.
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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..
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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!
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