Pumpkin Butter Recipe
This pumpkin butter recipe is so easy you are going to want to slather it on your toast every morning. It’s slightly sweet with just the right amount of spice to take toast and baked goods to another level.
Christopher loves this pumpkin butter so much that it’s now in the rotation of food items I make regularly to keep him from whining.
Just kidding, he doesn’t whine (mostly). I’m happy to make this pumpkin butter just because it is truly delicious. The other two items in his weekly rotation are prune spread and pumpkin muffins. (He’s a creature of habit.)
Besides the fact that it’s so easy to make, what I love about this recipe is that the butter comes out slightly sweet with the perfect amount of spices. So, be prepared to take your toast to a new level. It will become a welcome change from the same old jellied toast.
Wait and see.
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Helpful Tips
- Using canned pumpkin is so much easier than peeling and cooking a fresh pumpkin. But have at it if scratch cooking is the way you roll.
- I know I’m always saying this but use organic whenever you can. I use only organic spices and herbs because there isn’t that much of a price difference and they go a long way.
- I don’t bother canning this delicious butter because it’s so easy to make when I need it. But you could easily can it to keep a backup supply.
- This pumpkin butter lasts in the refrigerator for over two weeks.
- If you don’t want to make as big as a batch as this, you can halve it. The recipe card has a handy dandy slider at the servings section that lets you adjust to the number of servings you prefer.
Ingredients
- Pumpkin Puree – I use canned and organic. But you can use fresh pureed pumpkin if you so choose.
- Cinnamon – Ceylon is the best, in my opinion, but use what you have on hand.
- Cloves – organic ground.
- Nutmeg – organic ground.
- Brown sugar – Dark because I prefer it, but you can use light brown sugar if you prefer.
- Maple syrup – 100% pure. Nothing beats it.
- Lemon juice – Freshly squeezed.
- Apple cider – fresh and local if you can get it.
How to make pumpkin butter
Pre-step
Get a big enough saucepan to fit two 15-ounce cans of pumpkin puree.
Step one
Get the ingredients – cans of pumpkin puree, spices, brown sugar, maple syrup, lemon and apple cider.
Step two
Empty the cans of pumpkin puree in the saucepan, add the rest of the ingredients and put the saucepan on the stove.
Step three
Turn the heat to medium, stir the ingredients together, and let the mixture come to a sputter. Once it does, turn the heat down to a high simmer and let it cook for 30 minutes.
Stir every 10 minutes.
Step four
Cover and let the pumpkin butter cool down. Once it does, you can transfer it to a storage jar or two.
This recipe is so pretty, I had to add the vertical photo.
So delicious.
I hope you enjoyed this pumpkin butter recipe!
Other popular spreads
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Pumpkin Butter
Ingredients
- 30 ounces pumpkin puree (2 cans)
- 1 teaspoon cinnamon (ground)
- .25 teaspoon cloves (ground)
- .12 teaspoon nutmeg (ground)
- .50 cup brown sugar
- .25 cup maple syrup
- 2 tablespoons lemon juice (freshly squeezed)
- .25 cup apple cider
Tools
- medium saucepan
Instructions
- Transfer pumpkin to saucepan
- Add the rest of the ingredients to the pan and stir
- Turn the heat on medium and let the mixture come to a sputter (which is a boil)
- Once it does, lower it to high simmer and cook for 30 minutes
- Let cool before transferring to a jar for storage
- Spread on some toast
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Using canned pumpkin is so much easier than peeling and cooking a fresh pumpkin. But have at it if that’s the way you roll.
- I know I’m always saying this but use organic whenever you can. I use only organic spices and herbs because there isn’t that much of a price difference and they go a long way.
- I don’t bother canning this delicious butter because the way Christopher and I eat it, the butter doesn’t last long.
- This pumpkin butter lasts in the refrigerator for over two weeks.
- If you don’t want to make as big as a batch as this, you can half it. The recipe card has a handy dandy slider at the servings section that you can adjust how many servings you prefer.
