Pumpkin Butter

by Amy on 3 November 2015

Homemade Pumpkin Butter | www.FearlessHomemaker.comI don’t think I’ve mentioned it on the blog yet, but our toddler daughter started preschool recently! After 2+ years of being with mama every single day, she now goes to preschool two half-days a week. It may not sound like much, but it was a big change for both of us, and I’m happy to report that, after a little adjustment/transition period, she now *loves* school. She is constantly talking about her friends, her teachers, and their daily activities, and is so happy on the mornings that I tell her it’s a school day. And this mama is loving having a little free time to herself every week. =)

Each month, her classroom has a different theme. The month of October was dedicated to all things Fall, and they had a special week devoted to pumpkins — pumpkin crafts, pumpkin songs, pumpkin decorating, and pumpkin snacks! The teachers asked for parent volunteers to make a couple pumpkin-based foods for the kiddos to try, and I signed up for pumpkin butter. If you haven’t had it before, pumpkin butter doesn’t actually contain butter, but it has a thick, creamy, butter-like consistency. It’s made of pumpkin puree, sugar, apple juice, and spices, all cooked slowly over low heat until thickened and delicious. The flavor is heavenly — it tastes a lot like pumpkin pie, with a wonderful balance of pumpkin flavor, subtle sweetness, and warm autumn spices.

There are many ways you can serve pumpkin butter — you can stir it into yogurt, dollop it on pancakes, heat it and serve it over vanilla ice cream, mix it with cream cheese + spread on a bagel — but my favorite way to serve it is very simply, spread onto fresh-outta-the-oven biscuits. Mmmmm. However you serve it, I think you are going to love this simple, scrumptious fall treat!

Homemade Pumpkin Butter | www.FearlessHomemaker.com

Pumpkin Butter

makes about 4.5 cups, adapted from Allrecipes.com


1 (29 ounce) can pumpkin puree
3/4 cup apple juice
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated white sugar


Combine all ingredients — pumpkin, apple juice, spices, and sugar — in a large saucepan; stir well. Bring mixture to a boil. Reduce heat to a simmer, and cook for 30-40 minutes or until thickened, stirring frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

print this recipe print this recipe
EmailTwitterFacebookStumbleUponGoogle BookmarksShare

{ 6 comments… read them below or add one }

1 Amy (Savory Moments) November 3, 2015 at 6:27 am

I love pumpkin butter! It’s so delicious. It’s great that the school is introducing kids to different foods.

2 sarah k @ the pajama chef November 3, 2015 at 10:23 am

awww, preschool! how fun :) this pumpkin butter looks delicious. i’m sure it was a hit!

3 Adri November 4, 2015 at 9:04 am

She started preschool! I can not believe how fearlessly the time flies. Wow.

Your Pumpkin Butter sounds great. It’s that time of year!

4 Karen (Back Road Journal) November 4, 2015 at 10:07 am

I’ve not heard of pumpkin butter but is sounds like I need to try it…it sounds great. :)

5 Anu-My Ginger Garlic Kitchen November 5, 2015 at 10:27 am

Oh wow! This pumpkin butter is pure genius. Love it. Can’t wait to try.! :)

6 katie November 12, 2015 at 3:10 pm

YUM! I love pumpkin butter and somehow I’ve never made it before. Must try your recipe soon!

leave a comment

Previous post:

Next post: