Homemade Pumpkin Butter
Homemade pumpkin butter is the fall spread you’ll want to have on hand all season long. It’s smooth, sweet, and filled with warm spices that taste like autumn in a jar. Best of all, it’s simple to make and comes together with pantry staples.
Ingredients
- 15 ounce can pumpkin puree
- ¾ cup apple juice
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 ½ cups white sugar
Instructions
- In a medium saucepan, stir together pumpkin puree, apple juice, sugar, ginger, cloves, cinnamon, and nutmeg until everything is well mixed.
- Place the pan over medium-high heat and bring the mixture just to a gentle boil while stirring frequently. This ensures the sugar dissolves and the spices blend smoothly.
- Reduce the heat to low and allow the pumpkin mixture to simmer uncovered. Stir occasionally to prevent sticking. The mixture will begin to thicken and darken as it cooks, usually after about 30 minutes.
- The pumpkin butter should coat the back of a spoon and hold its shape when you run a finger through it. If it still looks thin, keep simmering until it reaches your desired consistency.
- Once thickened, remove from the heat and let cool slightly.
- Transfer the pumpkin butter into clean mason jars or airtight containers. Store in the refrigerator and use within two weeks. Enjoy!
Notes
Low and Slow Cooking: Simmering gently gives the pumpkin butter time to thicken without burning.
Taste as You Go: Adjust the spice levels to suit your preferences. You may enjoy more cinnamon or less clove.
Texture Check: The butter should be thick and spreadable, not runny. Continue simmering if needed.
Freezer Friendly: Pumpkin butter freezes well for up to 3 months. Just thaw overnight in the fridge before using.