Dark, rich and spicy, silky-smooth, melt-in-your-mouth homemade pumpkin butter from start to finish in just a half hour.
Pumpkin butter is about the quickest and easiest fruit butter there is. Let me tell you why. Apple, pear, and my personal favorite, peach butter? Well, they all start with having to wash, peel, and chop the fruit. That’s not necessarily the case with pumpkin butter. You can use fresh pureed pumpkin or use canned pumpkin puree. Canned means that it’s already cooked and pureed, so that’s the majority of your cook time and work taken off right there.
Do you know why fruit butter is called “butter?”
Because when it’s cooked down, it gets a silky smooth texture that melts in your mouth, just like…you guessed it! Butter!
To make Pumpkin Butter you’ll need:
- 2 (15 ounce) cans of pumpkin or around 3 1/2 cups fresh pumpkin puree
- dark brown sugar
- lemon juice (adds acidity)
- pumpkin pie spice
- vanilla extract
Please note: Even though there is lemon juice added for acidity, the pumpkin itself is not acidic enough for this fruit butter to be home canned. It must be frozen if you wish to preserve it longer than a couple weeks. These plastic freezer jars are perfect for freezing pumpkin butter and other freezer jams. Honestly you’ll be surprised how handy they are.
Making the pumpkin butter is easy. Just 3 steps.
- Add everything but the vanilla to a heavy sauce pan and bring it to a simmer.
- Let it simmer until it’s thick and rich, stirring frequently to keep the bottom from scorching.
- Take it off the stove and stir in the vanilla. Ladle into jars or an airtight container.
Serve this pumpkin butter up on biscuits and hot rolls. Slather it on French toast and pancakes. Or use it for filling cinnamon rolls and homemade pop-tarts, the possibilities are endless and everyone of them delicious.
- 2- 15 ounce cans pumpkin puree, (not pumpkin pie mix) or 3 1/2 cups fresh pumpkin puree
- 1 1/4 cups dark brown sugar
- 1 Tablespoon lemon juice
- *2 teaspoons pumpkin pie spice, see note for substitutions
- 1 teaspoon pure vanilla extract
- a pinch of kosher salt
- Combine all ingredients except vanilla in a medium sauce pan. Bring to a simmer over medium-low heat, stirring occasionally to keep it from sticking and scorching. Simmer for 25-30 minutes or until thickened and a rich dark brown in color.
- Remove from heat and stir in vanilla.
- Store in the fridge for 2-3 weeks. To preserve longer than this, ladle into freezer jars and freeze.
If you don't have pumpkin pie spice you may substitute 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves.
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This post was first published on Oct. 23, 2015. It has been updated with new photos and instructions.
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