Pumpkin Butter I Recipe - Allrecipes.com
Pumpkin Butter I Recipe

Pumpkin Butter I

Recipe by  

"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. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 5 - 1/2 pint jars Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2007

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 canner. If you freeze this it will be fine.

Most Helpful Critical Review
Jan 03, 2011

Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it again or not.

Jan 08, 2005

I made this over the Christmas holiday season and gave some as gifts. I did double the recipe and tweaked the spices to suit my taste. (I used pumpkin pie spice and only a little bit of ginger.) I will definitely make it again. I canned it and gave the jars away to friends. I was told last night by one couple that received one,that the jar was licked clean. That is a sign of a good recipe as far as I am concerned! We put this pumpkin butter on Grandma Johnson's scones. It was delicious. I added this to my personal recipe book tonight.(I loved it enough to hand write it on a recipe card!) Thanks Eleanor!

Dec 15, 2004

I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and loved it. My husband really loved it and wanted more. I made a double batch of this and we liked it as well as the store-bought kind. We have since made many more jars and are giving them as gifts for the holiday season.

Sep 30, 2003

I just made this recipe to serve with warm bread and give as guest gifts for a huge party I recently had. Not only was it the first to go, but everyone has asked me for the recipe. Everyone absolutely loved it, and I enjoyed making it. Thanks Eleanor!!

Dec 29, 2005

I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...

Nov 18, 2005

Wonderful! Used real pumpkin rahter than canned and was just as good!

Sep 21, 2006

This is great! I got five 1/2 pints out of my batch. It's like spreadable pumpkin pie, but sweeter! I had added the 1/2 c brown sugar along with the 1 1/2 c white sugar. I'm spreading it on Grandma Johnson's Scones!


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 79.1 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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