Canned pumpkin butter

Pumpkin butter is a cozy and comforting spread that captures the warm flavors of fall in every spoonful. With its smooth texture and rich taste, it’s a versatile treat that can be spread on toast, swirled into oatmeal, or even spooned over pancakes.

Making canned pumpkin butter at home allows you to control the sweetness, spices, and consistency, ensuring it’s perfectly suited to your taste. Plus, the process is straightforward, requiring just a few ingredients and a bit of simmering time.

While this recipe is inspired by traditional methods, it’s worth noting that true home-canned pumpkin butter is not considered safe for long-term storage due to its low acidity. Instead, it can be stored in the refrigerator or freezer and enjoyed for weeks.

Cooking Time and Serving

• Prep Time: 10 minutes

• Cook Time: 30–40 minutes

• Total Time: About 50 minutes

• Servings: Makes 3–4 cups (about 24 servings of 2 tablespoons each)

Ingredients

• 2 cans (15 oz each) pure pumpkin purée (not pumpkin pie filling)

• 1 cup apple cider (or apple juice)

• 1 cup brown sugar (adjust to taste)

• ¼ cup maple syrup

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 1 teaspoon pure vanilla extract

• Pinch of salt

How to Make Pumpkin Butter

1. Combine Ingredients – In a large saucepan, whisk together the pumpkin purée, apple cider, brown sugar, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt.

2. Simmer Slowly – Bring the mixture to a gentle boil over medium heat, then reduce to low. Stir often to prevent sticking.

3. Cook Until Thickened – Simmer for 30–40 minutes until the mixture darkens and thickens to a spreadable consistency.

4. Add Vanilla – Remove from heat and stir in the vanilla extract.

5. Cool and Store – Let cool completely before transferring into sterilized glass jars. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.

Notes

• Adjust the sugar to suit your taste; start with less and add more as needed.

• The longer you simmer, the deeper the flavor becomes.

• For extra smoothness, blend the cooled pumpkin butter with an immersion blender before storing.

• Storage reminder: Do not attempt to home-can pumpkin butter for shelf storage; always refrigerate or freeze.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes! Roast fresh pumpkin, then purée it until smooth. Make sure to drain excess water before using.

2. How long does pumpkin butter last in the fridge?
Up to 3 weeks when stored in a clean, airtight jar.

3. Can I make this recipe sugar-free?
You can substitute with honey, stevia, or other sweeteners, though the flavor and texture may differ.

4. Can I use this as a pie filling?
Pumpkin butter is too concentrated and sweet for pie filling but makes a wonderful topping.

Nutrition Information (per serving, 2 tablespoons)

Disclaimer

Enjoy pumpkin butter in moderation as part of a balanced diet. This recipe contains spices and sweeteners that may not be suitable for everyone. Individuals with pumpkin or spice allergies should avoid this recipe. Always consult with a healthcare professional if you have dietary concerns.