Easy Homemade Pumpkin Butter Recipe
Pumpkin butter is your favorite fall flavor in a spreadable and smooth mixture. Make a batch to spread on bagels or toast! Or, pack it up and give it to friends and neighbors.
Another pumpkin-flavored snack that you can spread on pancakes, waffles or bagels! It also makes a great neighbor gift with some cute printable gift tags.
Pumpkin spice + everything is good
Have you tried pumpkin butter before? This is pretty much a fall must-have in our house!
I love every flavor of this pumpkin butter. It combines all the classic flavors of fall. This butter is perfect for spreading on toast, bagels, pancakes, waffles, French toast and more! Or just eat it with a spoon – we don’t judge!
If you are a pumpkin lover like me, you will love this recipe. It’s super easy to prepare for fall and keep in the fridge for all your pumpkin butter needs. Alternatively, you can make a large batch and give it to friends, family, or neighbors. They will love you for it!
How to Make Pumpkin Butter
Gather all ingredients:
- pumpkin puree
- Apple juice
- ginger powder
- clove powder
In a large saucepan, combine pumpkin puree, apple juice, sugar and spices. Bring the mixture to a boil over high heat. Stir constantly with a wire whisk. Reduce heat to low and cook for another 30 minutes. Make sure to stir frequently.
If you want a smoother texture, Put the butter in a blender. Cool slightly after cooking.
Store in a clean airtight container and keep it in the refrigerator. It will keep in the refrigerator for up to 3 weeks.
If you want longer term storage you can seal and seal it Keep it in the fridge for 6-12 months. I recommend a plastic storage container as glass can crack in extreme temperatures.
For more pumpkin recipes, check out:
Course Dress Code
Prep time 5 minutes
Cook Time 30 minutes
Total time 35 minutes
Serving Size 32
Calories 160 kcal
by Lil’ Luna
- 29 oz can pumpkin puree
- 1 cup apple juice
- 2 teaspoons minced ginger
- 1/2 teaspoon clove powder
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg powder
Combine pumpkin, juice, sugar and spices in a large saucepan. Bring to a boil over high heat. Use a wire whisk and whisk constantly.
Reduce heat to low and cook for another 30 minutes, stirring frequently.
For a smoother texture, put the butter in a blender.
Store in a clean airtight container in the refrigerator.