The women in my family use to make apple butter. I love butter so much, why wouldn’t I love apple butter. It was spicy but warm. Kind of a guilty pleasure if we are going to be honest, as I use to sneak it by the spoonfuls. Not to put on bread or toast. To indulge as is.
A few years ago a friend of mine was given a jar of pumpkin butter. Not homemade but I still fell in love with it. Every bite reminded me of my great grandmother, great aunt and grandmother slaving over a hot stove, churning out jars of apple butter. And every year since that bite, I keep thinking how I am going to make pumpkin butter.
This week it became reality when I saw sugar pie pumpkins at the market. My thoughts immediately dashed to making homemade pumpkin puree as well as a couple jars of pumpkin butter. Since I didn’t have my grandmother’s apple butter recipe (was there even one), I decided to wing it. For spiciness I added Morris Kitchen Ginger Syrup and for warmth I added ground gloves. For sweetness I used some apple cider and a small about of blond sugar. While the concoction simmered away on the stove, I was taken back to Falls where the colors on the leaves turn colors and make a crunching sound under your shoes. I miss this about Fall as it just doesn’t happen here. Well, it does but very mildly.
Pumpkin butter is wonderful on fresh baked bread, stirred in hot cereal or as I like it, out of a spoon. I hope you will love it as much as I do.
Happy Fall.
** The USDA recommends against canning (putting up) pumpkin butter. Immediately after putting into a jar either place in the refrigerator or freezer. More information can be found here.
*** I am sure canned pumpkin puree would work just fine. Make sure it is the puree and not the pie filling.
More Pumpkin Butter
Homemade Pumpkin Butter – Nutmeg Nanny
Homemade Pumpkin Butter – Iowa Girl Eats
Slow Cooker Pumpkin Butter – Baked Bree
Homemade Pumpkin Butter – After Dinner Dance
Ingredients
- 2 cups pumpkin puree
- 1/2 cup apple cider
- 3 teaspoons ginger syrup or 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 cup sugar
- 1 cinnamon stick
Directions
- Combine all of the ingredients in a medium saucepan. Stir.
- Over low heat simmer for 30 minutes, stirring often.
- Remove from the heat and let cool at room temperature.
- Remove the cinnamon stick before putting into a sterile jar.
- Refrigerate.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
Since it cannot be canned and only kept refrigerated or frozen, how long will this keep? I can’t wait to try it! Thank you!
Went to the grocery store yesterday and saw the grand display of pumpkins. My first reaction was to be excited…but then I thought…”No way! I’m not ready for fall yet!”
Whenever I decide I am ready though, I will definitely give this a try. I’ve never done pumpkin butter before, but it sounds pretty damn fab.
Glad to have found your blog!
Corinne, I am sure how long it will last as it hasn’t made it past a week in our refrigerator. Let me do some research to find out for you. ~ Denise
D-This looks so beautiful! I just made a batch using the canned pumpkin and it ends up getting kind of brown when you cook it down. I admire your real pumpkin skills here … I always get lazy on that end for some reason. My mom’s coming up to visit in a few weekends and is newly super into canning, so maybe we’ll try this together (although I do see your note on canning pumpkin — who knew?) Hope you’re happy, my friend. xx!
First time viewer and your newest subscriber! This pumpkin butter is the bomb.