Pumpkin Butter
This post may contain affiliate links. Read my full disclosure policy. Pumpkin, spice, and everything nice…this pumpkin butter is what fall dreams are made of. Pumpkin butter is an autumn fruit spread (yes, pumpkin is a fruit!) made from canned pumpkin and other sweet and spicy ingredients, like apple cider, brown sugar, cinnamon, ginger, and cloves. The mixture is simmered over low heat until the flavor is concentrated, about 25 minutes, and tastes like the richest, most delicious pumpkin pie filling you can imagine. Similar to apple butter, there is no actual dairy butter in pumpkin butter; the term butter refers only to its butter-like, soft consistency and its use as a spread. The recipe makes about 2 cups, or one 16-oz jar full, but it can easily be doubled or tripled if you’d like to make extra to give away as presents over the holidays. Table of Contents Ways To Use Pumpkin ButterWhat You’ll Need To Make Pumpkin ButterStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews Ways To Use Pumpkin Butter What You’ll Need To Make Pumpkin Butter Step-by-Step Instructions You May Also Like Printable Recipe Reviews “I had friends over for coffee so I cooked up a few Magnolia biscuits and served them with the pumpkin butter. It was a huge hit. Everyone wanted the recipe. I will be making more to give as gifts for Christmas!” Ways To Use Pumpkin Butter Spread it on salty crackers Dollop it on waffles or pancakes with maple syrup Spread it on toast, biscuits, English muffins, or scones with cream cheese Mix it into Greek yogurt and top with granola Use it as a filling for crepes Whisk a few spoonfuls into egg/milk custard for French toast Spoon some into oatmeal Add it to vanilla milkshakes or smoothies Stir a spoonful into a latte Whip a few spoonfuls with softened butter to make whipped compound pumpkin butter (this is delicious on rolls, biscuits, or cornbread) Spread it on salty crackers Dollop it on waffles or pancakes with maple syrup Spread it on toast, biscuits, English muffins, or scones with cream cheese Mix it into Greek yogurt and top with granola Use it as a filling for crepes Whisk a few spoonfuls into egg/milk custard for French toast Spoon some into oatmeal Add it to vanilla milkshakes or smoothies Stir a spoonful into a latte Whip a few spoonfuls with softened butter to make whipped compound pumpkin butter (this is delicious on rolls, biscuits, or cornbread) What You’ll Need To Make Pumpkin Butter Step-by-Step Instructions Add the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt to a medium, heavy saucepan. Stir to combine. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter.) Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the mixture doesn’t stick to the bottom, until thickened, about 20 minutes. Let cool completely. Transfer to a jar and refrigerate until ready to serve. Enjoy! You May Also Like RecipeComments (33)Add Comment Recipe Comments (33) Add Comment Ingredients 1 (15 oz) can 100% pure pumpkin ½ cup apple cider or apple juice ⅔ cup (packed) light brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger Heaping ⅛ teaspoon salt 1 (15 oz) can 100% pure pumpkin ½ cup apple cider or apple juice ⅔ cup (packed) light brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger Heaping ⅛ teaspoon salt Instructions Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin butter doesn't stick to the bottom, until thickened, about 20 minutes. Let cool completely, then transfer to a jar and refrigerate until ready to serve. Make-Ahead/Freezer-Friendly Instructions: Pumpkin butter will keep in a covered container in the refrigerator for up to two weeks, or frozen for up to 3 months. Note: If doubling or tripling the recipe, the cook time will be a bit longer, about 30 minutes. Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin butter doesn't stick to the bottom, until thickened, about 20 minutes. Let cool completely, then transfer to a jar and refrigerate until ready to serve. Make-Ahead/Freezer-Friendly Instructions: Pumpkin butter will keep in a covered container in the refrigerator for up to two weeks, or frozen for up to 3 months. Note: If doubling or tripling the recipe, the cook time will be a bit longer, about 30 minutes. Nutrition Information Powered by Per serving (32 servings) Serving size: 2 tablespoons Calories: 18 Fat: 0 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 4 g Fiber: 0 g Protein: 0 g Sodium: 11 mg Cholesterol: 0 mg Per serving (32 servings) Serving size: 2 tablespoons Calories: 18 Fat: 0 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 4 g Fiber: 0 g Protein: 0 g Sodium: 11 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Breakfast & BrunchGluten-Free AdaptableHolidaysSnacksAmerican Breakfast & Brunch Gluten-Free Adaptable Holidays Snacks American