Go Back

Pumpkin Butter

This rich and flavorful pumpkin butter is perfect for spreading on toast, muffins, or pancakes. It's made with pureed pumpkin, spices, and brown sugar, simmered down to create a thick and creamy spread that celebrates the flavors of fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Condiment
Cuisine American
Servings 4 People
Calories 80 kcal

Equipment

  • 1 medium saucepan
  • 1 wooden spoon or spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 immersion blender or regular blender optional for smoother texture
  • 1 storage jar or container

Ingredients
  

  • 2 cups pureed pumpkin canned or homemade
  • 1 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract

Instructions
 

  • In a medium saucepan, combine the pureed pumpkin, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Stir until well mixed.
  • Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often.
  • Reduce the heat to low and continue to cook for about 30 minutes, stirring frequently to prevent sticking and ensure even cooking. The mixture should thicken as it cooks.
  • After 30 minutes, remove the saucepan from heat. Stir in the lemon juice and vanilla extract.
  • If you prefer a smoother texture, use an immersion blender to blend the pumpkin butter directly in the pot, or transfer it to a regular blender in batches. Blend until smooth to your desired consistency.
  • Allow the pumpkin butter to cool before transferring it to a storage jar or container. Seal tightly and refrigerate.
  • This pumpkin butter can be stored in the refrigerator for up to 2 weeks or can be canned for longer storage.
  • For a twist, consider adding maple syrup instead of brown sugar for a different sweetness.

Notes

This pumpkin butter can be stored in the refrigerator for up to 2 weeks or can be canned for longer storage.
For a twist, consider adding maple syrup instead of brown sugar for a different sweetness.
This recipe is versatile; you can adjust the spices according to your taste preferences.