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Pumpkin Butter

Rated as 4.51 out of 5 Stars

"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."
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Ingredients

servings 39 cals
Original recipe yields 40 servings (5 - 1/2 pint jars)

Directions

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  1. 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.
  2. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts


Per Serving: 39 calories; 0.1 g fat; 9.9 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 49 mg sodium. Full nutrition

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Reviews

Read all reviews 311
  1. 382 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 thi...

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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...

Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office.

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 st...

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 nat...

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 ...

This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...

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 si...

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 ...

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...