This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Recipe Summary

Servings:
40
Yield:
5 - 1/2 pint jars
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

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  • Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts

39 calories; protein 0.2g 1% DV; carbohydrates 9.9g 3% DV; fat 0.1g; cholesterol 0mg; sodium 49.2mg 2% DV. Full Nutrition
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Reviews (324)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too thick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts. Read More
(735)

Most helpful critical review

Rating: 3 stars
03/15/2008
I love spicy pumpkin butter but I didn't like all the ginger in this one. Next time I think I would just use pumpkin pie spice in place of all the spices or cut the ginger in half. I made this is a slow cooker on high for a few hours until it reached a consistency I liked. Worked well no splattering and no stirring. Read More
(43)
401 Ratings
  • 5 star values: 253
  • 4 star values: 107
  • 3 star values: 34
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
12/16/2003
I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too thick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts. Read More
(735)
Rating: 4 stars
11/02/2006
Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office. Read More
(481)
Rating: 5 stars
12/16/2003
Yummy recipe! Easy to make, but requires a little canning know-how. Mixture is thick so cooking is very splattery. I recommend stirring nearly constantly. Also, I found it very helpful to stir and mix with a wire whisk instead of a spoon. Read More
(385)
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Rating: 5 stars
04/04/2005
Absolutly wonderful! I used canned organic pumpkin, pumpkin pie spice and *no* added sugar except for a drizzle (about 1tablespoon) of real maple syrup and a few shakes of stevia powder (a natural safe sweetner); it came out sweet enough...I can't imagine adding the 1.5 cups of sugar the recipe calls for, totally un-needed. I did use about 1 cup of apple juice rather than the 3/4 C recommended as I like it a bit less thick. Put it in my crockpot and then canned after hot water bath. Would totally recommend to anyone, completely yummy and super easy to make. We love it on toast and on whole wheat buttermilk pancakes instead of maple syrup for a nice change and less sugar. Read More
(300)
Rating: 5 stars
10/03/2003
This is a wonderful recipe! I doubled the batch and used my crockpot instead of the stove. I also used fresh pumpkin and pureed it in my food processor. The result was some beautiful and tasty gifts for my family and friends. Will definitely be making more soon! Read More
(210)
Rating: 5 stars
02/11/2004
We love this recipe! Our son has a peanut allergie. We had to look for a repacement for pbj sandwhiches most kids eat. Our son loves pumpkin sandwhiches. He takes them to school with him. We put it on buttered toast, mix into a vanilla shake and make a pumpkin shake! Mix into 1/2 gallon of vanilla ice cream and refreeze and make pumpkin ice cream. Use as spreads for snack breads, Or fillings inbetween cake layers and frost cake with whipping cream Or cream cheese frosting. Poke a hole in cup cakes and use this as a filling. Read More
(174)
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Rating: 4 stars
10/14/2003
This is a great recipe my daughter made it for 4-H. We made canned and fresh pumpkin that we cooked down. The only compaint she received was that it was too sweet. It is a little on the sweet side....the next time we make it we will reduce the sugar. Read More
(170)
Rating: 5 stars
11/07/2005
Ok, first off, I experimented with a few things and the results were good lessons learned. I used 1 cup of light brown sugar instead, I like it better and it suited my taste. If you take the innards of the pumpkin and puree it in a blender, the recipe is great the way it is since the pumpkin balances out the ginger. For my next batch; however, I boiled the pumpkin meat and then pureed it, thus taking some of the taste away, and with this I found that the amount of ginger was too much. The taste was a little over powering. To resolve this, I just halved the ginger, but then again I spice to taste so there is a little more of the other spices in there too. All in all, I am very pleased with this recipe and intend on using it again. Read More
(120)
Rating: 5 stars
11/03/2005
This pumpkin butter is easy, yummy and verstile!Use it to make Pumpkin Pecan Ice cream! Just mix it in to butter pecan ice cream and you won't be able to put down the carton! Or warm up and pour over some vanilla for a pumpkin pie ala mode! Lastly, create a panini with cream cheese or any mild cheese, apples slices, turkey and pumpkin butter! YUM! Read More
(118)
Rating: 3 stars
03/15/2008
I love spicy pumpkin butter but I didn't like all the ginger in this one. Next time I think I would just use pumpkin pie spice in place of all the spices or cut the ginger in half. I made this is a slow cooker on high for a few hours until it reached a consistency I liked. Worked well no splattering and no stirring. Read More
(43)
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