Homemade Pumpkin Butter
Introduction
This pumpkin butter recipe is a rich and spiced spread perfect for cozy fall mornings. Made from simple pantry ingredients, it offers a deliciously smooth texture and warm flavors that elevate toast, oatmeal, or desserts.
Ingredients
- 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15-oz. can)
- 2 ½ cups light brown sugar (packed)
- 2 cups apple juice (cider works well too)
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- 1 dash salt
Instructions
- Step 1: In a slow cooker, combine the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt. Stir until all ingredients are well mixed.
- Step 2: Cover and cook on LOW for 4 hours or on HIGH for 2 hours, allowing the flavors to meld and the mixture to thicken.
- Step 3: Once cooking is complete, stir the pumpkin butter, then let it cool on the counter for about an hour before transferring it to jars for storage.
- Alternative Stove Top Method: If you don’t have a slow cooker or need the pumpkin butter quicker, place all ingredients in a large saucepan. Set over low heat and simmer for 30 minutes, stirring often to prevent sticking, until thickened and flavorful.
Tips & Variations
- For a smoother texture, use an immersion blender after cooking to puree the mixture further.
- Adjust sweetness by reducing the brown sugar if you prefer a less sweet spread.
- Try adding a splash of vanilla extract after cooking to enhance the depth of flavor.
- Use fresh apple cider instead of apple juice for a more robust flavor.
Storage
Store pumpkin butter in airtight jars or containers in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 3 months. Thaw in the refrigerator and stir well before using. Reheat gently if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to roast or steam pumpkin flesh and puree it until smooth before using. Keep in mind that fresh pumpkin may contain more water, so cooking times might be longer to achieve the right thickness.
Is pumpkin butter the same as pumpkin jam or pumpkin pie filling?
No, pumpkin butter is thicker and less sweet than pumpkin pie filling and has a spreadable texture. Unlike jam, it doesn’t typically contain fruit chunks or require pectin to set.
PrintHomemade Pumpkin Butter
This Pumpkin Butter recipe is a rich and spiced spread made from pure pumpkin puree, sweetened with brown sugar and flavored with warm spices like cinnamon and nutmeg. Slow-cooked to perfection either in a slow cooker or simmered on the stovetop, it’s perfect for spreading on toast, muffins, or adding a seasonal touch to your favorite desserts.
- Prep Time: 10 minutes
- Cook Time: 2 to 4 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 2 hours 10 minutes to 4 hours 10 minutes (slow cooker) or 40 minutes (stovetop)
- Yield: About 4 cups (approximately 16 servings of 1/4 cup each) 1x
- Category: Spread
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR one 29-oz. can and one 15-oz. can)
- 2 ½ cups light brown sugar (packed)
- 2 cups apple juice (cider works well too)
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- 1 dash salt
Instructions
- Combine Ingredients: Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger, and salt into your cooking vessel. Stir until all ingredients are thoroughly combined.
- Slow Cooking: Cover and cook the mixture on LOW for 4 hours or on HIGH for 2 hours if using a slow cooker. This slow cooking allows flavors to meld and the mixture to thicken to a buttery consistency.
- Stir and Cool: Once cooking is complete, stir the pumpkin butter well. Allow it to cool on the counter for about an hour before transferring it into jars for storage or immediate use.
- Stovetop Preparation (Alternate Method): If you don’t have a slow cooker or are short on time, place all ingredients in a large saucepan. Set over low heat and slowly simmer for about 30 minutes, stirring often to prevent sticking and to ensure even cooking and thickening.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Apple cider can be a flavorful substitute for apple juice for a richer taste.
- The pumpkin butter can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
- Adjust the sweetness or spice levels to your preference by modifying brown sugar or spices.
- Stir occasionally during slow cooking for even texture, especially if using the stovetop method.
Keywords: pumpkin butter, pumpkin spread, fall recipe, slow cooker pumpkin, pumpkin puree, autumn spread
