Homemade Pumpkin Butter is a great fall treat, and this one is silky smooth, creamy, rich, and with just the right spices.
It’s a great treat that’s simple to make with just a few ingredients. You can be enjoying your fresh homemade fall fruit spread in about 20 minutes.
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What is pumpkin butter made of?
Pumpkin butter is pumpkin puree that has been cooked down and combined with a variety of goodies including sugar and spices.
There is no butter in most recipes. It’s the puree and the cooking that give it the creamy buttery texture.
What can I do with pumpkin butter?
- Smear it on your morning toast
- Spoon it into your breakfast oatmeal
- Layer it in between cake layers for a nice autumn treat
- Make a parfait with yogurt and pumpkin butter, and top it with some fresh granola
- Stir a spoonful into your morning coffee for an easy pumpkin spice latte
- Spoon it into a quick bread batter for an easy pumpkin swirl loaf
- Spoon it into puff pastry
- I’ll also be sharing a quick and easy recipe for Pumpkin Butter Pie Bites soon
Should I use canned or homemade pumpkin puree?
I love the convenience of canned pumpkin puree. And, honestly I think the quality and taste are great.
If you’re a fresh pumpkin puree fan, by all means, give that a go. I have made my own pumpkin puree in the past, but don’t really feel it warrants the extra work.
What is liquid pectin for?
Pectin is a naturally occurring starch that’s found in apples, berries, and other fruit. It helps give structure to the plant’s cells.
When heated together with sugar, it thickens, and is commonly used in jams, jellies, and preserves.
The use of liquid pectin in this pumpkin butter gives it that silky jelly-like mouth-feel. This is a lighter, not so thick pumpkin butter. One that you can enjoy on so many things because it won’t weigh you down.
Can I can (preserve) this?
I don’t recommend canning this fruit butter.
Pumpkins are low-acid foods, and while avoiding all the science-y details, the low levels of acid allow for too much risk of botulism.
In addition, since different squashes have different densities, there may not be enough heat penetration during the canning process to kill off any pathogens in the center of the jar — even in a pressure canning.
So, simply refrigerate or freeze your homemade fruit butter.
Other fruit butters and fall preserves you’ll love
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Pumpkin Butter Recipe
- 2 cups sugar
- 1 ½ cups pumpkin puree
- ¼ cup water
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 3 ounces liquid pectin
- In a large saucepan over medium-high heat, combine the sugar, pumpkin, water, nutmeg, and cinnamon. Bring to a rolling boil, stirring constantly. Reduce heat to low, and continue to simmer for 20 minutes, stirring occasionally.
- Stir in the pectin, raise the heat to medium-high, and boil for 1 minute.
- Cool and store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.