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.
- 1-14.5 oz. can of Pumpkin
- ¼ C. + 2 Tbs Apple Cider
- ¾ C. Sugar
- 1 tbs. Pumpkin Pie Spice
- In a medium saucepan combine all the ingredients.
- Slowly bringing to a boil.
- Reduce heat and let simmer for about 30 minutes.
- The sauce will thicken as it cooks.
- Store in an airtight container in the fridge for up to 1 month.
- Makes approx 1 Pint-Size Jar
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.
Thanks for the recipe!
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!!!!
Great use for the pumpkin overload we are soon to have. #MondayPinParty
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!
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/
That looks delicious! It will be perfect with Fall being so close!
Ooh this looks delicious – Thanks for joining in with this week’s parenting pin it party!
Thank you for this! Didn’t realize it was so easy to make! Pinned!
Where is mini bundt cake recipe? Please
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
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
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.
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?
Thanks for coming to Weekend Bites (formally Foodie Friday). Delicious looking pumpkin butter.
Featuring Friday!
This looks heavenly!!
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!
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.
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
Stopping by to let you know I have featured your Pumpkin Butter at my Fabulous Friday Party this friday.
Thanks
Maria
Oh, this looks so interesting. I’ve never heard of pumpkin butter 🙂
Can I use fresh pumpkin to make pumpkin butter instead of canned?
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!
Is it possible to can it like you would in a water bath? I was wondering because this would make a perfect christmas gift!
I honestly have no idea. I have never canned anything before 🙂
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
Thanks so much chiming in Brandy. Definitely don’t want any botulism!
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..
Has anyone tried freezing it?
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!
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
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 🙂