Pumpkin Butter Recipe

If you have never made the marvel that is pumpkin butter, you completely should. I used to see it around the holidays at the Williams-Sonoma store, its thick consistency so appetizing, its deep color so vibrant it almost popped out of the jar. I could almost smell the heady spice aroma even though the jar was so hermetically sealed there was no aroma emanating from it whatsoever. I never took the time to think about what I would do with it; I just knew I would love it if I ever got my hands on it.

I still didn’t know what I would do it with it when I made it but a creation so swoon-worthy will quickly give you ideas the minute you taste it. At the first spoonful, I could already see it frosted on muffins, swirled into Greek yogurt or ice cream, smeared on pancakes, and slathered on a tartine with some blue cheese and a drizzle of honey (yet to be tried!).

But my favorite way to eat it so far has been with fresh fruit. I especially love it sandwiched in between two banana halves cut vertically or generously daubed on apple slices. Pure deliciousness!

Pumpkin butter makes deliciously lovely autumn gifts. Make extra, fill some pretty jars, tie them with straw ribbon, add a tag with a thoughtful message and hand them to the ones you love. Pass around the autumn magic already in the air!



Yield: About 2 cups

Prep Time: 5 min

Cook Time: 30 MIN

Adapted from Smitten Kitchen

If upon tasting the pumpkin butter, it feels a little bit heavy on spices, don’t worry. The sharpness of the spices will mellow down after the butter sits in the fridge for a day or so. Just be patient with it.


2 (15-ounce) cans pure pumpkin puree
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup apple juice
1/2 cup brown sugar


Combine all of the ingredients in a large saucepan and stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring very frequently, until the mixture is thicker and darker.

Let cool and store in airtight containers. Keep the pumpkin butter refrigerated--it is not safe to can it!


9 Responses to “Pumpkin Butter Recipe”

  1. 1

    Eileen — 10/12/2012 @ 5:31 am

    Good morning, Nisrine!! Fabulous recipe, again! Just wanted to see how you were feeling and sending all my well wishes yo you and your family! That sweet little baby will be here soon! All the best ~ Eileen in NJ :)

  2. 2

    dottieb — 10/12/2012 @ 2:58 pm

    I do love pumpkin butter. I have bought it, but never made it. I will definately give it a try.

  3. 3

    Nisrine — 10/12/2012 @ 7:08 pm

    Eileen, thank you so much! Your comment just made my Friday! Yes, baby’s arrival is right around the corner and I’m feeling surprisingly well.

    All the best to you too!

  4. 4

    Nisrine — 10/12/2012 @ 7:10 pm

    Dottie, you will love how easy and tasty this butter is. I already finished a jar, if that says anything!

  5. 5

    Eha — 10/12/2012 @ 7:15 pm

    Love pumpkin, but have never made anything resembling this recipe before, so, quite excited to try! Think I’d go ‘the long route’ and cook the pumpkin from go > whoa :) ! As I do not use butter/margarine generally: this surely would fill one of the voids normally dealt with avocado, vegetable pastes, dhal and hommus :) ! ! Am smiling and wondering how busily the young Master is telling Mom: ‘I wanna be out of here’ :D !

  6. 6

    Nisrine — 10/13/2012 @ 9:18 am

    Eha, it is a wonderful spread if you don’t like butter/margarine as well as a nice change from peanut butter for sandwiches.

  7. 7

    Sues — 10/13/2012 @ 7:45 pm

    Whoa. Can I just eat it with a spoon? Because that’s all I want to do right now. :)

  8. 8

    Lauren — 10/28/2012 @ 9:28 am

    This sounds amazing! I was wondering how long you think it will last in the refrigerator, would like to include that on a note if I give it out as a gift. Thank you!

  9. 9

    Nisrine — 10/28/2012 @ 9:32 am

    Lauren, it will keep for 2 weeks (but will probably be gone before then).

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