Pumpkin butter

by Shoshana on October 19, 2013 · 6 comments

Post image for Pumpkin butter

October is pumpkin month. They are everywhere and in everything, and to tell you the truth I am thrilled. I have been eating pumpkin with almost every meal and am loving it. (In case anyone was wondering, pumpkin slices sprinkled with a bit of pumpkin pie spice and salt and roasted at high temperature until caramelized are amazing.) Since I have already eaten through most of our four large pumpkins (mostly by myself) it seemed like I should make something out of the one remaining one that I could actually save to use later. Although in the interest of full disclosure,this is not the last of the pumpkins for the year. I am going back to the pumpkin patch to get more pumpkins later this week.

This pumpkin butter is a great way to preserve this fabulous fall flavor past when the pumpkin patches turn to christmas tree lots, not to mention that it makes your kitchen smell amazing. (Although it is not safe to can pumpkin butter it does last very well in the fridge or freezer.) Similar to apple butter in consistency, this pumpkin spread is sweet, warmly spiced, and utterly delicious. It is wonderful spread on toast, over yogurt, or baked into your favorite bar cooke. I like to make it with fresh pumpkin puree, but canned would work too. The nice thing about making homemade pumpkin butter is that you can adjust the spices or sweetness to taste. I like to make it with the lower amount of sugar if I am eating it as a spread or with yogurt, and I use the larger amount if I am using it in a recipe where it functions like jam. Different pumpkins also vary in sweetness (canned pumpkin tends to be less sweet) so adjust accordingly. Simply cook the pumpkin butter to the desired consistency, taste it and adjust the spices/sweetness accordingly.

I have big plans for this delicious pumpkin butter,so stay tuned for recipes using it. That is if I can keep my family from eating it all first.

Pumpkin butter

Prep Time: 2 minutes

Cook Time: 15 minutes

15 minutes

Yield: approximately one cup


15 oz pumpkin puree, fresh or canned

1 teaspoon pumpkin pie spice

1/4-1/3 cup (2-2.5 oz) brown sugar


Combine all the ingredients in a nonstick skillet, using the smaller amount of sugar. Cook over medium heat, stirring very frequently to keep it from burning, until the pumpkin butter has darkened and thickened to the desired consistency. Taste the butter and adjust the sweetness if desired. Store in an airtight container in the refrigerator or freeze for later use.



{ 6 comments… read them below or add one }

Ronnie Fein October 20, 2013 at 4:44 am

I love pumpkin butter — use it to fill my thumbprint butter cookies during “the season.”


sina October 23, 2013 at 12:23 pm

first time i see pumpkin butter! looks delicious


Whitney @ Jewhungry October 27, 2013 at 5:28 am

Pumpkin butter on a bagel. Now that’s a delicious Thanksgivikkah treat.


Tamar Genger @joyofkosher October 27, 2013 at 3:40 pm

I love this, I always make it when I have extra pumpkin from another recipe.


Alessandra (DinnerinVenice) October 31, 2013 at 9:52 am

Looks so simple! Will give this a try!


Alison@AliBabka October 31, 2013 at 2:31 pm

yum yum yum! so excited to eat this!


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