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Homemade Pumpkin Butter

Homemade Pumpkin Butter

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A few years ago a friend gave us a jar of pumpkin butter.  It wasn’t homemade, but it was amazing, and I fell in love with it.  Smothered over a warm piece of butter toast, it reminded me of my great grandmother, great aunt and grandmother slaving over a hot stove, churning out jars of apple butter.  I loved their apple butter, and should really learn how to make it.  Don’t you think?  Ever since that first bite of pumpkin butter, I keep thinking how I am going to  make my own Homemade Pumpkin Butter.

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 freshly baked bread, stir 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.  

*** I am sure canned pumpkin puree would work just fine.  Make sure it is the puree and not the pie filling.


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Recipe:  Homemade Pumpkin Butter


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

How To:

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.




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Sunday 29th of September 2013

I'm sorry, but "...for warmth I added ground gloves" made me laugh out loud!

adam @unorthodoxepicure

Sunday 9th of December 2012

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

Megan Gordon

Tuesday 9th of October 2012

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!

Shut Up & Cook

Saturday 29th of September 2012

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 Long

Saturday 29th of September 2012

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!

Denise Woodward

Monday 1st of October 2012

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