Pumpkin Butter

I love a good food challenge. Especially when it involves pumpkin. I had been having the shakes lately, and realized it’s because I have been in pumpkin withdrawal. However, all was calmed when I went to my friend Jen’s house to sample some pumpkin butter. Sweet, creamy pumpkin butter. Spread it on a graham cracker, a piece of toast, or drop a dollop onto some yogurt or oatmeal.

Back to the challenge. I’m cheap. I see a jar of pumpkin butter, and think to myself, “I can make that.” My version definitely has more spice in it, which is the way I prefer my pumpkin treats!

Just a warning though, this needs about 24 hours to make. I made in the morning, refrigerated it the rest of the day and overnight, and by breakfast…oh wow, the flavors were amazing! The best part? It makes 2 pint sized jars (plus a little extra). You can give one away as a gift (if you’re not too greedy)!! Yes, Jen, I have a jar for you!

Pumpkin Butter


  • 29 oz can pumpkin puree
  • 3/4 cup apple cider
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tsp nutmeg
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tsp ground ginger


  1. In large saucepan mix all ingredients together. On medium heat, bring mixture to a boil. Continue to simmer (on low-medium) heat for one hour, stirring occasionally.
  2. Remove from heat and allow to cool. Pour into mason jars and refrigerate for 12-24 hours. Enjoy cold!


Do not attempt to "can" this recipe as I know there are USDA/FDA/CNN/MSNBC/LOL rules about canning pumpkin. So just don't do it.


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18 comments on “Pumpkin Butter”

  1. Jaymie Pollak

    Thank you!

    A fellow pumpkin freak

  2. Thanks Jaymie! Miss you guys!

  3. It makes me so happy to see that you are just as obsessed about pumpkin as me. Pumpkin butter is one of my all time favorites, but can you believe I didn’t make it this year? I changed it up a bit and made a different “butter”…one of these days I will post it:-)

  4. I love pumpkin butter!! The perfect fall and winter treat for breakfast.

  5. How smart! Those little tiny jars of pumpkin butter are so expensive. These would be great for giving out treats to friends.

    Oh – and HI!! I have been absolutely terrible about visiting blogs the past few weeks. I hope you are doing good 😀

  6. Awesome. I’m obsessed with pumpkin and had no idea this was so easy to make! Putting this on my list 🙂

  7. Hi Ali!!
    Mo- it is so easy, you must try it
    Anne- yummy, easy, healthy. Well, except the sugar part. But for me this is a healthy recipe 🙂

  8. I am a fellow pumpkin addict. This looks great. I have actually been making cocktails with apple and pumpkin butter and they are delicious so, I should definitely try your version. I love lots of spice.

  9. delicious!!! does this need to stay refrigerated? im going to make it tomorrow, and want to mail a jar or two.

  10. Aleks- I do keep it refrigerated. Because you can’t “can” pumpkin butter safely, I’m not sure how well it would mail.

  11. I would so love a jar of this. I’d spread it over everything.

  12. Fayeabell

    This look really yummy!!! What if i cant find a can of pumpkin puree, could i just put pumpkins in the blender? I would love to try and do this. Thank you. Im enjoying browsing through your recipes 🙂

  13. Christina

    I don’t know if it’s just me but your pics seem to be broken or lost so I can’t pin the recipe

  14. Ruth

    I made pumpkin butter a couple weeks ago, had jars and lids HOT and poured it into the jars, they sealed so I don’t know why you say you can’t can pumpkin, I buy pumpkin butter in a jar, I don’t get it.

  15. Melanie

    How long does this last in the fridge? Do you need to finish eating it in a couple days?

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