Pumpkin Butter


Image by Peter Muka

If you like pumpkin pie, you will love this sweet, smooth spread for your breakfast toast or a slice of quick bread as a snack. Kind of like apple butter, this pumpkin butter has all the spicy, rich flavor of our favorite fall vegetable to cook with in the sweet kitchen. This recipe is also a perfect example of how some great things come in cans – like 100% pumpkin purée. It keeps well in the fridge and by having it handy you might think of other uses – a sweet middle between two shortbread cookies, a filling for a pumpkin layer cake, or even a spread for the bottom crust before adding your pumpkin pie filling for extra pumpkin oomph.

Pumpkin Butter
Makes: Makes about 4 cups
  • 1, 29 ounce can (3½ cups) pumpkin purée
  • 2½ cups lightly packed light brown sugar
  • 3 tablespoons lemon juice
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  1. Wash and dry four 8-ounce glass containers with lids. Place all the ingredients in the top of a double boiler and whisk to combine well. Cook over simmering water for about 50 to 60 minutes or until it has darkened and thickened, stirring frequently during cooking time.
  2. Cool to room temperature, stirring occasionally to release heat. Pack into containers, cover and refrigerate until thoroughly chilled. Refrigerate in airtight containers for up to 1 month.

Bakepedia Tips

  • Make sure you buy 100% pumpkin and not pumpkin pie filling, which is already sweetened and spiced.


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