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Spiced Pumpkin Butter Recipe


Spiced Pumpkin Butter
Jessica Harlan

Pumpkin butter is easy to make and as versatile as apple butter, which is similarly prepared. You can use canned pumpkin or fresh pumpkin puree (learn how to make pumpkin puree from scratch).

Pumpkin puree has many uses. Stir it into vanilla or plain yogurt, use it in a smoothie with banana and almond milk, spread it on toast or English muffins. Use it to fill mini tarts. Fold it into whipped cream for a dessert topping, or blend it with cream cheese for a spread for crackers. It’ll last in a closed container in the refrigerator for three to four days…. If it lasts that long!

Special Cooking Equipment Needed: Saucepan with lid, measuring cups, measuring spoons, liquid measuring cup, wooden spoon

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Makes 3 1/2 cups


  • 1 29-ounce can pumpkin puree (or 3 1/2 cups fresh pumpkin puree)
  • 1 cup apple cider
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch kosher salt


  1. In a medium saucepan, combine the pumpkin puree, apple cider, brown sugar, cinnamon, cloves, ginger, nutmeg and salt, stirring with a spoon. Bring to a simmer over medium heat, then reduce heat to low and cover with the lid just slightly ajar, to avoid splatters.

  2. Simmer for about 20 minutes, stirring occasionally, or until the sauce is thickened slightly and dark. Cool completely before storing in a tightly sealed container. Keep in the refrigerator, covered, for up to 4 days.

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