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 a pumpkin butter recipe.


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.



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



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