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Pumpkin Butter

Pumpkin Butter

Pumpkin Butter
If you’re a fan of fruit butters, you’ll love this one. It’s rich and creamy, and very easy to make — only 3 ingredients and some spices. Pumpkin butter is delicious on waffles, pancakes, toast, pumpkin bread, or even oatmeal.

Ingredients:
1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
1/2 cup water
1/2 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Directions:
Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a strainer or food mill. If using canned pumpkin, omit this step and pick up below. Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods:

Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down.

Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Oven: Heat oven to 250° F. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Transfer to a sterile glass jar with lid and store in the fridge. Use within 10 days. Makes 2 cups.

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  • Susan Irwin says:

    Can it be frozen?

    • suhiggins says:

      Hi Susan Irwin, Yes! After cooking, transfer the pumpkin butter to sterile ½ pint freezer containers. Leave ½ “ headspace and store in the freezer up to 1 year. You may find a bit of a darkening of color after thawing but it’s still perfectly good to eat.

  • Tammy Castro says:

    can the pumpkin butter be canned in jars the same as apple butter??? or whats the shelf live in refrigerator? thank you 🙂

  • D. Hartman says:

    That is a good question, can it be canned?

    • Jaime McLeod says:

      It will keep for a few weeks in a sealed container in the refrigerator. Or it can be canned. It will keep for up to a year if you use pressure canning or a hot water bath.

  • Kerry Betts says:

    What is the best way to store the pumpkin butter after it is made? What is the estimated shelf life?

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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