Homemade Pumpkin Butter Recipe

As the leaves begin to change colors and the air turns crisp, it’s time to embrace fall flavors. One way to do that is by making your own pumpkin butter. Whether you’re a fan of canned or fresh pumpkin puree, this easy recipe will have you savoring the essence of autumn in no time. Spread it on toast, stir it into oatmeal or yogurt, and explore the myriad ways to incorporate this delightful pumpkin butter into your meals. So, let’s dive into the recipe and get started!

To Make Pumpkin Butter, You Need The Following:

Tools:

• Saucepan
• Measuring Cups and Spoons
• Wooden Spoon

Ingredients:

• 2 cups pumpkin puree (canned or fresh, about one 15oz can)
• 1/4 cup brown sugar
• 1/4 cup pure maple syrup
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 3/4 cup water

Instructions:

Combine all the ingredients in a heavy-bottomed saucepan.

Bring the mixture to a boil, then reduce the heat to low (to prevent sputtering).

Cook for approximately 20 minutes, stirring frequently. You aim to achieve a caramelized, dark brown pumpkin puree with a thick and shiny consistency. Don’t worry about it burning if you go every few minutes and use a heavy-bottomed pan.

Once your pumpkin butter has thickened to your satisfaction, let it cool completely before storing.

Notes:

• Adjust the water: If you’re using fresh pumpkin puree, you might not need as much water since it’s often thinner than canned puree. Start with 1/4 cup of water for fresh pumpkin puree, and add more if necessary to achieve your desired consistency.
• Storage: To store leftovers, let it cool completely, then transfer it to an airtight container in the fridge. It will keep well for up to 2 weeks.
• Freezing: If you have extra and want to save some for later, store it in an airtight container in the freezer for up to 6 months.
• Crockpot Instructions: If you prefer a slow cooker, place all the ingredients in the crockpot and cook on low for 3-4 hours or until the mixture thickens and shines like the stovetop version.

Enjoying Your Homemade Pumpkin Butter:

Now that you’ve mastered making homemade pumpkin butter, it’s time to savor its incredible flavor. Here are some delightful ways to enjoy it:

1. Spread on Toast: A classic choice! Slather pumpkin butter on your morning toast for a burst of fall flavor.
2. Stir into Oatmeal: Elevate your morning oatmeal by stirring in a spoonful of pumpkin butter. It adds sweetness and warmth to your breakfast.
3. Yogurt Topping: Transform your plain yogurt into a fall-inspired treat by swirling in pumpkin butter.
4. Pancake/Waffle Drizzle: Instead of syrup, try drizzling pumpkin butter on your pancakes or waffles for a seasonal twist.
5. Dip for Apples: Enjoy pumpkin butter as a dip for fresh apple slices—an excellent snack for kids and adults alike.
6. Baking Buddy: Use it as a filling for pastry muffins or a flavor enhancer in your favorite fall baking recipes.

In Conclusion:

This delicious and versatile homemade pumpkin butter makes it the perfect addition to your fall culinary repertoire. Whip up a batch and savor the taste of autumn in every bite!

This is Renee, “Doing what I Love.”

Pumpkin Butter

Renee Dalton

Spread Pumpkin Butter on toast, stir it into oatmeal or yogurt, and explore the myriad ways to incorporate this delightful pumpkin butter into your meals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Condiment

Cuisine American

Servings 4

Calories 74 kcal

Ingredients

  

• 2 cups pumpkin puree (canned or fresh)
• ¼ cup brown sugar
• ¼ cup maple syrup
• ¼ tsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves
• ⅛ tsp ground allspice
• ¾ cup water

Instructions

 

• Combine all the ingredients in a heavy-bottomed saucepan.
• Bring the mixture to a boil, then reduce the heat to low (to prevent sputtering).
• Cook for approximately 20 minutes, stirring frequently. You aim to achieve a caramelized, dark brown pumpkin puree with a thick and shiny consistency. Don't worry about it burning if you go every few minutes and use a heavy-bottomed pan.
• Once your pumpkin butter has thickened to your satisfaction, let it cool completely before storing.

Notes

• Adjust the water: If you're using fresh pumpkin puree, you might not need as much water since it's often thinner than canned puree. Start with 1/4 cup of water for fresh pumpkin puree, and add more if necessary to achieve your desired consistency.
• Storage: To store leftovers, let your pumpkin butter cool completely, then transfer it to an airtight container in the fridge. It will keep well for up to 2 weeks.
• Freezing: If you have extra pumpkin butter or want to save some for later, store it in an airtight container in the freezer for up to 6 months.
• Crockpot Instructions: If you prefer a slow cooker, place all the ingredients in the crockpot and cook on low for 3-4 hours or until the mixture thickens and shines like the stovetop version.