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This recipe makes a small amount, just right for a little spice on your morning toast. (And it’s easy!) Most pumpkin butter recipes use apple juice. I use lemon–I think it makes a better flavor. And, of course, there are lots of spices!
Difficulty: Easy
Servings: multiple
Prep Time: 30 minutes Cook Time: 30 minutesIngredients
1 16-ounce can solid pack pumpkin or 2 cups fresh pumpkin puree
1/3 cup lemon juice
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Directions
Combine ingredients in a medium-size saucepan and bring to a boil. Reduce heat, simmer for 30 minutes, stirring every few minutes. Let cool. Spoon into jars and keep refrigerated, or freeze in freezer containers. For me, this cooks out to 20 ounces.
By the way, after mashing my pumpkin, I also run it through the blender to make it super smooth. You want it very smooth for butter. As another aside, you can make this recipe using any winter squash such as cushaw or butternut.
NOTE: Home canning pumpkin butter or any mashed or pureed pumpkin or winter squash is not recommended. But that doesn’t mean you can’t make it! You can refrigerate it to use within a week or two, or freeze it for longer storage.
Categories: Condiments, Freezing, Other Condiments, Preserving
Submitted by: suzanne-mcminn on June 6, 2010
whaledancer says:
I like to eat pumpkin butter on cottage cheese. It’s kind of a riff on the Pennsylvania Dutch tradition of serving apple butter on cottage cheese.
On January 18, 2011 at 8:31 pm
danigirl says:
Is a 1/3 cup of lemon correct? It came out WAY too tart. I had to keep adding sugar to it and it’s still tart. Did anyone else have this problem?
On September 16, 2012 at 3:51 pm
whaledancer says:
Danigirl, when I make it I use a slightly different recipe that includes allspice and uses water instead of lemon juice. So if you don’t like the tartness of the lemon juice, you could try using water.
On September 18, 2012 at 5:40 pm