Homemade pumpkin butter is the perfect spread for toast or biscuits. It has the right amount of sweet and spice. It is also great as a building block for desserts. Luckily it is easy to make too!
Do you love apple butter? And you love all things pumpkin? Then this is for you! Pumpkin puree is concentrated down into a thick and delicious butter with a hint of sweetness and pumpkin spice.
It is perfect for spreading on a piece of toast, English muffins, waffles and more and it is perfect for mixing into other recipes. If you are patient, you may just see one such case later in the week.
You should definitely come back to check that out! (It’s pumpkin cheesecake cream puffs!)
I considered letting the pumpkin puree go for a while in the slow cooker. I know how much you guys like slow cooker recipes and I love to give you what you want, but this comes together so quickly and easily on the stove.
There is no reason to lug out the slow cooker and then have to clean out that darn crock. Am I the only one that hates cleaning out the crock?
Anyway, back to the matter at hand. It seemed easier to make it on the stove top this time.
You can make it in a large saucepan or a skillet. My personal favorite way to make it is in my cast iron skillet. The first is I just love to use my cast iron.
It is super versatile and it makes whatever I am making feel just that little bit more authentic. I don’t know why.
I just love the look and feel. I also love that the thick bottom and even heat distribution allows you to multitask with a little less concern of scorching and craziness.
But really, you can use whatever skillet or pot you’d like. Just keep a closer eye on it if you are using a lighter weight pan.
Now I am not a canner, so it is not an issue for me, but they do say you should not can pumpkin butter. It isn’t acidic enough to ensure food safety.
Plus it is too dense and it is hard to get the contents hot enough to ensure you killed off any botulism spores. You can however freeze it, my favorite way to “preserve” food.
You can also just make it a pint at a time, store it in the fridge, and eat it up. I have a feeling you will find yourself finishing it in no time.
Plus it is so easy to make and requires such simple ingredients, there’s no reason not to make your own pumpkin butter on demand. Whenever you want to get the essence of fall, you can whip up some delicious pumpkin butter.
What are your favorite fruit butter spreads and what are your favorite uses for fruit butters? I’d love to know!
Frequently Asked Questions
Can you use fresh pumpkin puree to make pumpkin butter?
Yes. But fresh pumpkin puree can sometimes contain a higher water content than canned pumpkin puree, so it may take a few more minutes. When you swirl a spatula through the pumpkin butter, it should leave a trail.
What is the difference between pumpkin puree and pumpkin butter?
Pumpkin puree is just pumpkin flesh that has been cook and processed into a smooth paste. Pumpkin butter is pumpkin puree that has been cooked down even more to reduce the moisture content. Sugar and spices are stirred in and it is cooked until it is thick and creamy.
More Great Pumpkin Recipes:
Easy to make pumpkin cupcakes have just enough warm spices to be a perfect fall treat. They come together quickly and will be perfect for your autumn parties.
Pumpkin gooey butter cake is simple to make and tastes like fall. This wonderful recipe is part cake bar, part pumpkin cheesecake and has all of the butter and cream cheese you could ever want!
Spiced pumpkin bread with chocolate chips if another one of our traditions to bake during the fall season. It is absolutely wonderful on its own, but it also makes a great french toast.
Did you make this recipe? Please leave a review in the recipe card.
- 15 oz can Pumpkin Puree
- ½ cup apple cider or apple juice
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup granulated sugar
- optional: 1 teaspoon lemon juice
- In a medium sauce pan of medium high heat, place all of the ingredients and stir to combine.15 oz can Pumpkin Puree, ½ cup apple cider, 2 teaspoons ground ginger, ½ teaspoon ground cloves, 2 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¾ cup granulated sugar, optional: 1 teaspoon lemon juice
- Bring the mixture to a boil and reduce to low heat.
- Allow to simmer for 30 minutes or until the mixture has thickened.
- Place is mason jars and store in the refrigerator.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to three months.