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Pumpkin Butter

"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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servings 39 cals
Serving size has been adjusted!
Original recipe yields 40 servings (5 - 1/2 pint jars)


  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.

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Read all reviews 210
  1. 260 Ratings

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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Least positive

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 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...

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 pou...