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Spiced Pumpkin Butter

by Karyn Maier

Rich, delicious and super easy to make, this fall classic makes a great addition to your morning toast or muffin and, tied off with a bit of homespun or raffia, a great gift idea!

Be sure to use pure pumpkin puree, not pumpkin pie filling - either from a can or from a cooked pumpkin. Note too that due to water activity and acidity factors, the USDA does not recommend canning pumpkin butter for long-term shelf storage. However, your homemade pumpkin butter will last for months if kept refrigerated.


3 1/2 cups pumpkin puree

3/4 cup apple juice

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground mace

1 1/2 cups turbinado sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg


In a large saucepan, combine the pumpkin puree, apple juice, spices and sugar and bring to a boil. Reduce heat and simmer, while stirring frequently, until the mixture thickens, about 30-45 minutes. Transfer the pumpkin butter into sterile containers and cap. Refrigerate when cool. Use within 6 months.


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