Pumpkin Butter

07 Dec

Over Thanksgiving, my mom introduced me to pumpkin butter. I had never had it before and OMG it was fantastic!!!!! I was of course asked if I could figure out how to make it, and my answer was most definitely yes.

So today I bring you homemade pumpkin butter.

For this you will need:


1 can of pumpkin

1/4 c plus 2 tbsp. apple juice

1 tsp ground ginger

1/4 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp nutmeg

3/4 c granulated sugar

When you see how easy this is you will be wondering why you hadn’t thought to make it before!

All you have to do is add all of your ingredients to a pan:


stir well:


Heat until boiling, reduce heat, simmer for 30 minutes or until thick. It will darken up some:


Remove from heat and put in an airtight container.


That’s it!

Quick, easy and delicious.

*Note* It is NOT safe for canning. Pumpkin butter can be stored in the fridge for up to 3 weeks, but cannot be canned.  Read more here.*

This butter is great on toast, and rolls, so give it a go. You won’t regret it.

Until next time,

Happy Cooking!


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Posted by on December 7, 2013 in Recipe of the week


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