Homemade Pumpkin Butter is easy to make and requires just a handful of ingredients!
You don’t have to be an experienced canner to make this recipe. This pumpkin butter is kept in the refrigerator for a few weeks for you to enjoy spread on toast or biscuits or whatever you want. It’s not a recipe meant for canning on the dry shelf unless you are skilled enough to know how to make that happen. It’s a great recipe to make during the fall holidays when relatives and friends are stopping by and can enjoy it, too.
Ingredients needed:
- canned unsweetened pumpkin puree
- brown sugar
- honey
- lemon juice
- ground cinnamon
- ground allspice
- ground cloves
How to make Pumpkin Butter:
This is a super simple recipe to make!
- Place all ingredients in a medium saucepan on the stove.
- Bring the mixture to a boil, and simmer for 20 minutes, until thickened. That’s it!
Let the pumpkin butter cool for a bit. Then pack it into little jars or airtight containers. Keep it in the refrigerator, and use it as you’d like.
This is a fun recipe for gifting in the fall too. Just tie a cute ribbon around it, and give people instructions to keep it refrigerator. It should be used within a few weeks.
This recipe for pumpkin butter makes 2 cups. That’s about 16 servings, if you are considering that every serving is about 2 tablespoons. Enjoy!
How to use up Pumpkin Butter:
- Spread it on toast, biscuits or muffins.
- Spread it on French toast.
- Swirl it into Greek yogurt (and sprinkle with pumpkin granola!)
- Add it to a baked sweet potato.
- Swirl it into oatmeal.
- Spread it on cinnamon rolls to make pumpkin cinnamon rolls.
- Spread it on English muffins or cream scones.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Pumpkin Butter
Ingredients
- One 15-ounce can unsweetened pumpkin puree
- ½ cup packed brown sugar
- ¼ cup honey
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Instructions
- In a medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes or until thick, stirring occasionally.
- Cool slightly and pack into small, airtight containers. Keep refrigerated. Use within a few weeks.
Notes
- Serve like a jam for muffins and toast.
- This can be refrigerated for several weeks, or it can be frozen for several months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy and sooooo delicious.!!!!!