Homemade Pumpkin Butter

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

 

 

Comments

  1. Corinne Long says:

    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!

  2. 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!

  3. 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

  4. 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!

  5. First time viewer and your newest subscriber! This pumpkin butter is the bomb.

  6. Lindalou says:

    I’m sorry, but “…for warmth I added ground gloves” made me laugh out loud!

Trackbacks

  1. […] Homemade Pumpkin Butter from Chez Us […]

  2. […] unsalted butter, melted2 cups steel cut oats1/2 cup brown sugar2 1/2 cups milk1 cup water1/4 cup pumpkin butter or your favorite jam1/2 cup raisins1/2 cup crushed pecansDirections: Using a pastry brush coat the […]

  3. […] Ginger Syrup  –  Homemade Pumpkin Butter […]

  4. […] cup pumpkin butter or your favorite […]

  5. […] 2.  Mm homemade pumpkin butter. ‘Twould be so tasty generously spread atop some crusty bread. […]

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