Pumpkin Butter

This pumpkin butter recipe captures all the flavors of fall plus it’s simple to whip up.

Serve as a spread on toast, muffins, French toast, pancakes or waffles.

It’s also a delicious topping for ice cream.

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Homemade pumpkin butter on table with flowers

Or you can use this to make your own homemade Pumpkin Spice Latte.

Pumpkin Butter Recipe

1 can (796 ml) pureed pumpkin (not pie filling)
2 ½ cups white sugar
1 Tbsp cinnamon
2 tsp. nutmeg
1 tsp ground ginger
½ tsp ground clove
2 Tbsp lemon juice

I’m a nutmeg lover and this recipe shows it; if you don’t love nutmeg as much as me try using 1 ½ teaspoons instead.

Mix all ingredients together in a sauce pan and simmer on low, uncovered, until reduced by half, approximately 30mins to 1 hour.

Stir often.

If it burns, regardless of cooking method (stove top or crock pot) DO NOT mix the burnt part in.

Just leave the burnt part and enjoy the rest of it.

Crock Pot Instructions:
Mix all ingredients in crock pot and cook with lid cocked allowing steam to escape so it can reduce on HIGH for 3 hours or on LOW for 6-8 hours.

Freezing Pumpkin Spread

This spread must be kept cold for storage. Even if it’s canned it still needs to be refrigerated.

If you want to store it for more than a few weeks you should freeze it.

Try using an ice cube tray for individual portions.

You can also freeze it flat in plastic freezer bags, or fill rigid plastic freezer containers in usable portions such as 1 or 2 cups.