Homemade Pumpkin Butter is easy to make and requires just a handful of ingredients!
You don’t have to be an experienced canner to make this recipe. This pumpkin butter is kept in the refrigerator for a few weeks for you to enjoy spread on toast or biscuits or whatever you want. It’s not a recipe meant for canning on the dry shelf unless you are skilled enough to know how to make that happen. It’s a great recipe to make during the fall holidays- when relatives and friends are stopping by and can enjoy it too.
- canned unsweetened pumpkin puree
- brown sugar
- lemon juice
- ground cinnamon
- ground allspice
- ground cloves
How to make Pumpkin Butter:
This is a super simple recipe to make!
- Place all ingredients in a medium saucepan on the stove.
- Bring the mixture to a boil, and simmer for 20 minutes- until thickened. That’s it!
Let the pumpkin butter cool for a bit. Then pack it into little jars or airtight containers. Keep it in the refrigerator, and use it as you’d like.
This is a fun recipe for gifting in the fall too. Just tie a cute ribbon around it, and give people instructions to keep it refrigerator. It should be used within a few weeks.
This recipe for pumpkin butter makes 2 cups. That’s about 16 servings, if you are considering that every serving is about 2 tablespoons. Enjoy!
How to use up Pumpkin Butter:
- Spread it on toast, biscuits or muffins.
- Spread it on French toast.
- Swirl it into Greek yogurt (and sprinkle with pumpkin granola!)
- Add it to a baked sweet potato.
- Swirl it into oatmeal.
- Spread it on cinnamon rolls to make pumpkin cinnamon rolls.
- Spread it on English muffins or cream scones.
- One 15-ounce can unsweetened pumpkin puree
- ½ cup packed brown sugar
- ¼ cup honey
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- In a medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes or until thick, stirring occasionally.
- Cool slightly and pack into small, airtight containers. Keep refrigerated. Use within a few weeks.
- *Serve like a jam for muffins and toast.
- *This can be refrigerated for several weeks, or it can be frozen for several months.