Spiced Pumpkin Butter

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Since Fall is now officially upon us and Halloween is right around the corner, I chose to make this delicious Spiced Pumpkin Butter that goes with, well…pretty much anything.

This was super easy to make and yields plenty for jarring (IF you can limit yourself to just one serving). The end result?? My kitchen smelled AMAZING and I had a yummy breakfast (or snack) to look forward to each day after.

I’ve never made pumpkin butter, apple butter, really anything butter-related ever so this was a fun recipe to play around with! You won’t be disappointed, it really tastes amazing and is perfect for the Autumn season. I loved the combination of flavors from cinnamon, pumpkin to delicious nutmeg, and tastes best nice and warm. This also makes great little gifts for your friends and family. Hope you love this just as much as I did.

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Author: Kelly Hunt
Total Time: 50 minutes
Yield: 14 1x

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Description

Delicious pumpkin puree combined with fresh spices make this spread the perfect Fall recipe

Ingredients

Units Scale

1 can (29 oz / 820 g) pumpkin puree
1 cup (200 g) brown sugar
3/4 cup (180 ml) water
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/8 tsp. allspice

Instructions

Combine all the ingredients in a saucepan over medium/high heat and bring to a boil.
Once it reaches a boil, lower the heat to low/medium and simmer for about 45 minutes, stirring frequently.

Prep Time: 5 mins
Cook Time: 45 mins

Nutrition

Serving Size: 1/4 cup
Calories: 88.2
Fat: 0.3 g
Carbohydrates: 27.3 g
Fiber: 2.5 g
Protein: 1 g

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Frequently Asked Questions

Why does the recipe call for a full 45-minute simmer with frequent stirring?

The pumpkin butter is made by combining 29 oz (820 g) of pumpkin puree, 1 cup (200 g) of brown sugar, and 3/4 cup (180 ml) of water, then reducing it slowly over low-to-medium heat. The long simmer drives off the extra liquid and concentrates the flavors, while frequent stirring prevents the sugar from scorching on the bottom of the pan.

Can I use fresh pumpkin instead of canned puree?

The recipe specifies 1 can (29 oz / 820 g) of pumpkin puree and doesn’t discuss fresh pumpkin as an option. If substituting, you would need to roast and puree fresh pumpkin to an equivalent smooth consistency before using it in the same quantities — moisture content can vary, which may affect the simmer time.

The article says this makes great gifts — how should it be stored for gifting?

The author notes this recipe yields plenty for jarring and makes great little gifts. Spoon the hot pumpkin butter into clean jars and seal; for safe extended storage beyond refrigerator use, follow proper canning procedures. The recipe yields 14 servings (1/4 cup each), roughly 3.5 cups total.