Pumpkin butter is a cozy, autumn-inspired spread that’s rich, smooth, and bursting with warm spices. Unlike traditional fruit butters, it’s made with pumpkin purée and a blend of cinnamon, nutmeg, ginger, and cloves, giving it a deep, comforting flavor. It’s perfect for spreading on toast, stirring into oatmeal, or even using as a topping for pancakes and waffles.
Making pumpkin butter at home not only fills your kitchen with the inviting aroma of fall but also allows you to control the sweetness and spices to your taste. It’s surprisingly simple and requires minimal effort—just simmer the ingredients until thickened. The result is a velvety spread that’s far more flavorful than anything you’ll find at the store.
This recipe is designed for small-batch canning, so you can preserve jars of pumpkin butter to enjoy throughout the season or gift to friends and family. Just note that while pumpkin butter can be stored in the refrigerator or freezer, it’s not recommended for shelf-stable water bath canning due to food safety guidelines.
Cooking Time and Serving
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: 40–50 minutes
- Yield: About 3–4 cups
- Serving Size: 2 tablespoons
Ingredients
- 2 cans (15 oz each) pumpkin purée (not pumpkin pie filling)
- 1 cup apple cider (or apple juice)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
How to Make Canned Pumpkin Butter
- Combine Ingredients – In a large saucepan, add the pumpkin purée, apple cider, brown sugar, granulated sugar, lemon juice, and all spices. Stir to combine.
- Simmer – Place the saucepan over medium heat. Bring the mixture to a simmer, stirring often so it doesn’t stick to the bottom.
- Cook Down – Reduce the heat to low and let the mixture cook for 30–40 minutes, stirring occasionally, until it thickens and darkens slightly. It should coat the back of a spoon.
- Finish – Remove from heat and stir in the vanilla extract. Taste and adjust spices or sweetness as desired.
- Cool and Store – Allow the pumpkin butter to cool completely. Spoon into sterilized jars. Store in the refrigerator for up to 2–3 weeks, or freeze for up to 6 months.
Notes
- Texture: If you prefer a smoother texture, blend the pumpkin butter with an immersion blender before storing.
- Sweetness: Adjust sugar based on taste; you can also swap brown sugar for maple syrup or honey for a different flavor.
- Storage: Not recommended for shelf-stable canning—always refrigerate or freeze.
- Serving Ideas: Spread on toast, swirl into yogurt, spoon over ice cream, or mix into baked goods.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Roast and purée fresh pumpkin, then measure out 3 ½ to 4 cups for this recipe.
2. How long does pumpkin butter last?
Refrigerated: up to 2–3 weeks.
Frozen: up to 6 months.
3. Can I safely can pumpkin butter for pantry storage?
No. According to the USDA, pumpkin purée products are too dense to be safely processed at home for shelf storage. Always refrigerate or freeze.
4. Can I reduce the sugar?
Yes, but sugar helps with flavor, texture, and preservation. Reduce gradually to suit your taste.
Nutrition (Per Serving: 2 tbsp)
| Nutrient | Amount |
|---|---|
| Calories | ~50 |
| Carbohydrates | 13 g |
| Sugars | 11 g |
| Fiber | 1 g |
| Protein | 0 g |
| Fat | 0 g |
| Sodium | 45 mg |
| Vitamin A | 90% DV |
| Vitamin C | 4% DV |
| Iron | 2% DV |
(Values are approximate and may vary depending on ingredients used.)
Disclaimer
Enjoy pumpkin butter in moderation, as it contains added sugars. Always check ingredient labels if you have allergies, especially to spices. This recipe is for refrigerated or frozen storage only—not for shelf-stable canning.
