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Homemade Pumpkin Butter

This post may contain affiliate links. Read my disclosure policy.

PumpkinButter

I’ve bought Pumpkin Butter from Williams Sonoma for years. It’s only available for a limited time during the year and it’s about $8.00 a jar so, it’s a splurge – No More!! I never knew how easy it was to have Homemade Pumpkin Butter. I can slather this goodness on my toast all year long now for a fraction of the cost!

One of my favorite things to make with Pumpkin Butter are mini bundt cakes. I add about 1/2 cup to a spice cake mix to kick it up a notch and make it moist. Wrap them individually in cellophane bags to give as a homemade treat.

I hope you enjoy how simple and delicious this is. Make several batches in canning jars and give them as gifts this Fall! Stay tuned for a yummy Nutella Pumpkin Chocolate Chip Muffin recipe to add a smidge of this Pumpkin Butter to.

5.0 from 2 reviews
RECIPE: Homemade Pumpkin Butter
 
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Author: Shellie Deringer - SimplyShellie.com
Ingredients
  • 1-14.5 oz. can of Pumpkin
  • ¼ C. + 2 Tbs Apple Cider
  • ¾ C. Sugar
  • 1 tbs. Pumpkin Pie Spice
Instructions
  1. In a medium saucepan combine all the ingredients.
  2. Slowly bringing to a boil.
  3. Reduce heat and let simmer for about 30 minutes.
  4. The sauce will thicken as it cooks.
  5. Store in an airtight container in the fridge for up to 1 month.
  6. Makes approx 1 Pint-Size Jar
3.2.2929

There are lots of different variations you can try. If you don’t have apple cider, you can substitute apple juice. If you plan on keeping it in the fridge for a while you can add 1 tsp of lemon juice to help preserve it. Also, you could substitute maple syrup or brown sugar for the white sugar to give it a really rich taste. Or add a pinch of salt to cut the sweet a bit.

Try the recipe above as a base. Then tweak it a bit depending on your taste. Personally I love it as it and make it the given way most of the time.



Are you eagerly anticipating Fall and all the pumpkin goodness it brings? Follow me on Pinterest! My Pumpkin Recipes board is filled with pumpkin spiced goodness.

This post may contain affiliate links. Please read my disclosure policy for more information.

Love it? Share it! 32 Comments

Comments

  1. Brooke Anna @ Mommy Does... says

    August 31, 2014 at 9:31 pm

    Thanks for the recipe!

    Reply
  2. Maria says

    September 8, 2014 at 9:50 am

    Your pumpkin butter looks wonderful! I love making apple butter in my crockpot in the fall, and saw some pumpkin butter at the store the other day and wondered how I could make some!! Thanks for the recipe, looks delicious!!!!

    Reply
  3. Coombemill says

    September 9, 2014 at 5:02 am

    Great use for the pumpkin overload we are soon to have. #MondayPinParty

    Reply
  4. Tricia the Good Mama says

    September 10, 2014 at 1:26 pm

    Looks like we had the same idea this week! Yours looks delicious. I just posted a recipe for pumpkin butter too. I cut the sugar out of mine and added honey and apple sauce since my son was going to eat it too. Pumpkin butter is so yummy!

    Reply
  5. Erin says

    September 10, 2014 at 10:21 pm

    Great recipe-pinned it. Found your blog on the Too Cute Tuesday link party and started following on Google +.

    Erin
    https://theeveryday-mom.blogspot.com/

    Reply
  6. Amy says

    September 12, 2014 at 12:45 pm

    That looks delicious! It will be perfect with Fall being so close!

    Reply
  7. [email protected] says

    September 13, 2014 at 4:59 am

    Ooh this looks delicious – Thanks for joining in with this week’s parenting pin it party!

    Reply
  8. AnnMarie says

    September 13, 2014 at 8:27 pm

    Thank you for this! Didn’t realize it was so easy to make! Pinned!

    Reply
  9. wanda j says

    September 15, 2014 at 2:20 am

    Where is mini bundt cake recipe? Please

    Reply
  10. Cathy says

    September 15, 2014 at 3:44 pm

    I love pumpkin butter and this looks deliscious. It would definietly make wonderful gifts year round. Thank you for sharing at Share It One More Time. Cathy

    Reply
  11. Miz Helen says

    September 16, 2014 at 9:51 am

    Pumpkin Butter, what a great idea and I can’t wait to try it! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply
  12. Mel {MamaBuzz} says

    September 16, 2014 at 4:55 pm

    Wow, this does look easy! And so simple, I love it. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

    Reply
  13. Kim says

    September 17, 2014 at 7:51 am

    Thanks for the recipe, I can’t wait to try it! I make strawberry freezer jam, do you think this recipe would freeze well & be good months later?

    Reply
  14. Diane Balch says

    September 17, 2014 at 12:18 pm

    Thanks for coming to Weekend Bites (formally Foodie Friday). Delicious looking pumpkin butter.

    Reply
  15. Mindie Hilton says

    September 18, 2014 at 8:13 am

    Featuring Friday!

    Reply
  16. Gretchen says

    September 18, 2014 at 3:08 pm

    This looks heavenly!!

    Reply
  17. Kassi @ Truly Lovely says

    September 18, 2014 at 11:18 pm

    Say what?! PUMPKIN Butter?! I am all over this!!! Thanks so much for sharing your recipe with us at Fancy This Fridays! Hope you’ll stop by Truly Lovely tomorrow to see it featured!

    Reply
  18. Tonya says

    September 20, 2014 at 5:02 pm

    Made this today. It was so easy and tastes so delicious. I usually buy it from Trader Joe’s, but this is a thousand times better. Thank you so much for the recipe. I did use brown sugar instead of white. I think next time I’ll use coconut sugar and maybe some maple syrup.

    Reply
  19. Simple Nature Decors says

    September 20, 2014 at 9:15 pm

    Love the homemade butter, that you shared at FABULOUS FRIDAY Party last week !Will feature this at my next party next friday, so look out for it. Stop by next friday and share more too
    Maria

    Reply
  20. Simple Nature Decors says

    September 24, 2014 at 7:47 pm

    Stopping by to let you know I have featured your Pumpkin Butter at my Fabulous Friday Party this friday.
    Thanks
    Maria

    Reply
  21. Kaz @ Melting Moments says

    September 30, 2014 at 6:20 pm

    Oh, this looks so interesting. I’ve never heard of pumpkin butter 🙂

    Reply
  22. aysthu says

    October 8, 2014 at 12:28 pm

    Can I use fresh pumpkin to make pumpkin butter instead of canned?

    Reply
    • Shellie says

      October 8, 2014 at 2:18 pm

      Of course! I use canned because 1) it’s readily available throughout the year and 2) I’m lazy. 🙂 But you go right ahead and use the real stuff. It’s better for you anyway!

      Reply
  23. storie howser says

    October 9, 2014 at 8:58 pm

    Is it possible to can it like you would in a water bath? I was wondering because this would make a perfect christmas gift!

    Reply
    • Shellie says

      October 9, 2014 at 10:56 pm

      I honestly have no idea. I have never canned anything before 🙂

      Reply
    • Brandy says

      October 10, 2014 at 1:24 am

      No! Its never ever recommended to can any pumpkin butter. =( Because its so dense its hard to get to the temperature it needs to be to and its so low in acid they could potentially be a friendly environment in which botulism spores might grow into their toxic adult state. This pretty much goes for all winter squashes…. Which sucks! lol

      Reply
      • Shellie says

        October 10, 2014 at 11:37 am

        Thanks so much chiming in Brandy. Definitely don’t want any botulism!

        Reply
    • wanda j says

      October 10, 2014 at 5:44 am

      Here is how I do mine canning. Use the crock pot to cook pumpkin over night. Then next day scrape out the pumpkin and put in very large pot with canning ingredients. Put jars in dishwasher and do cycle. Put lids in a pot of water and bring to boil then turn down to simmer. Now get the pumpkin hot and cooked all the way. Will get dark in color and the more cinnamon you put in darker it gets too. Get a jar out of dishwasher one at a time so they stay hot. Pour in pumpkin mixture and get lid out of hot water put on jar. Seal jar and turn upside down. When all is done turn the jars back upright and leave to cool. You should hear them start popping/pinging in about 30-1 hour. This means they are sealed. Touch the lids after about 4 hours to make sure they are down. You can tell they feel like the are bent in center. They are now sealed. Just tell who ever you give to to make sure they pop when they get ready to open. This is the way my grandparents did all their canning of fruits all my life..

      Reply
  24. Nana says

    October 10, 2014 at 11:44 am

    Has anyone tried freezing it?

    Reply
  25. Colleen says

    January 18, 2015 at 10:07 am

    Thanks for the recipe. As usual, I made a bit of a change….I used Spiced Apple Cider. Target’s Market Pantry brand has Cinnamon, Orange and Clove. <3 it!

    Reply
  26. Richard Hamstead says

    October 1, 2017 at 7:19 am

    Great recipe but…do you mean 2 teaspoons or 2 Tablespoons. The abbreviations are different. Tablespoons is with a capital ‘T’…Tbs and teaspoons is with a small ‘t’….tsp. That’s how you know at a glance if it teaspoons or Tablespoons. Of course I still use the nomenclature of my grandmother, maybe things have changed. I used Tbs in this and its wonderful. Am going to make a large batch for gifts.
    Thanks

    Reply
  27. Kim says

    October 8, 2018 at 1:43 pm

    This is on my stove right now and it smells amazing (and of course eIcve been tasting it as it Cooks)! Thanks for posting an easy, delicious recipe for this! So many others make it more complicated while this one is simple just perfect! Can’t wait to slather it on some cranberry walnut bread 🙂

    Reply

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