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Image illustrates pumpkin butter.

Pumpkin Butter

This homemade pumpkin butter is rich, velvety, and bursting with warm fall spices. Made with real pumpkin and a touch of maple syrup, it’s like autumn in a jar! Whether you spread it on toast, swirl it into oatmeal, or gift it to friends, this smooth and spiced pumpkin butter will become a seasonal favorite. Plus, I’ll show you how to safely can it so you can enjoy the flavors of fall all year long!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Processing Time 10 minutes
Total Time 1 hour 15 minutes
Servings 7 pints

Equipment

  • 1 crockpot or stockpot
  • 1 water bath canner
  • 7 pint jars
  • canning supplies

Ingredients
  

  • 6 cups pumpkin puree (or four 15-oz cans of 100% pumpkin puree).
  • 3 cups light brown sugar, packed.
  • 1 ½ cups sugar.
  • 3 cups apple juice (apple cider works great too!)
  • 4 tbps lemon juice.
  • 2 ¼ tsp cinnamon.
  • 1 ½ tsp nutmeg.
  • ½ tsp cloves.
  • 1 tsp salt.

Instructions
 

Combing the Ingredients

  • In a large saucepan, combine the pumpkin purée, light brown sugar, granulated sugar, apple juice, and lemon juice. Stir until the sugars are well mixed.

Adding the Spices

  • Add the ground cinnamon, nutmeg, cloves, ginger, and salt to the mixture. Stir to combine thoroughly.

Cooking the Pumpkin Butter

  • Heat the mixture over medium heat, stirring frequently. Once it begins to bubble, reduce the heat to low and let it simmer for about 40-50 minutes. Continue stirring occasionally to prevent sticking, until the pumpkin butter thickens and darkens in color.

Checking the Consistency

  • To test for doneness, spoon a small amount onto a plate and let it cool for a minute. It should hold its shape and not be too runny.

Preparing the Jars

  • While the pumpkin butter is cooking, sterilize your 7 pint jars by boiling them in water for 10 minutes.

Filling the Jars

  • Remove the pumpkin butter from the heat and let it cool slightly. Fill the sterilized pint jars with the pumpkin butter, leaving about ¼ inch of headspace at the top.

Sealing the Jars

  • Wipe the rims of the jars clean, place the lids on top, and screw on the metal rings until fingertip-tight.

Processing the Jars

  • Process the filled jars in a boiling water bath for 10-15 minutes to ensure a safe seal.

Cooling and Storing the Jars

  • Carefully remove the jars from the water bath and let them cool on a clean kitchen towel or rack. Check that the jars are sealed properly; a sealed jar will have a lid that doesn’t pop back when pressed.

Enjoy!

  • Once cooled, store your pumpkin butter in a cool, dark place or refrigerate. Enjoy it as a spread on toast, in recipes, or as a thoughtful gift during the holiday season!