• Home
  • Collaborate
  • Portfolio
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • Vimeo
Kristine in between

Kristine in between

  • About
    • My Photography
  • Blog
  • Categories
    • Christmas
    • Crafts & DIY
    • Crochet
    • Health & Fitness
    • Home & Decor
    • Recipe Index
    • The In Between
    • Videos
  • Recipes
You are here: Home / Recipes / Snacks, Sides & Appetizers / Pumpkin Butter

December 1, 2017 By Kristine

Pumpkin Butter

Filed Under: Snacks, Sides & Appetizers | Updated: January 13, 2020 | Leave a Comment

Skip to Recipe →

 Pumpkin season isn’t over yet you guys! Try this easy and flavorful homemade pumpkin butter; it’s the perfect topping for all sorts of things!

You'll love this homemade pumpkin butter! It's think and loaded with fall flavors!I personally start my pumpkin season early, like let’s say late August and I keep it going clear through Thanksgiving! There are just too many incredible pumpkin things that I need to make (and eat)!

When it comes to the regular pumpkin recipes though, there are a few that never ever get skipped over here; pumpkin French toast, pumpkin chili, pumpkin snickerdoodles, and this pumpkin butter made with homemade pumpkin puree. I make these recipes every single year (and sometimes, multiple times!).

Easy homemade pumpkin butter with all the flavors of fall! It's perfectly spreadable!If you’ve never tried pumpkin butter, it’s a little bit like apple butter, but more pumpkin-y (yes, pumpkin-y is a totally a thing!). Anyway, it’s basically just pureed pumpkin cooked together with some brown sugar and spices to make it into a thick and spreadable ‘butter’. Then you just slather it all over anything you want. Some of our favorites are warm toast or scones, over vanilla bean ice-cream, and my personal favorite is to stir some into my morning oatmeal! Mmm!

The process for making this pumpkin butter is super simple. All you need is one pie pumpkin and some traditional baking spices, which I bet you already have on-hand.

Thick and hearty fresh pumpkin butter made with homemade pumpkin puree. Perfect for fall!To make the pumpkin puree, start by washing the pumpkin really well. You want to get all the dirt off. Then cut the stem off, halve it, scoop out the insides (it doesn’t have to be perfectly clean), chunk it up and pop it in the Crock-Pot, skin side up. Cook the pumpkin for 2-ish hours (until fork tender), remove it from the Crock-Pot and let it cool. After you scrape the flesh from the skin and process it in the food processor for a few minutes (or mash it with a fork), you’ll have perfectly smooth homemade 100% pumpkin puree.

Delicious and easy fresh pumpkin butter made from homemade pumpkin puree!To make the pumpkin butter, you combine the pumpkin puree, sweeteners, applesauce, and spices in a sauce pan on the stove and cook it down for about 20 minutes. Let it cool a little, spoon it into a mason jar, and enjoy!

Try this easy homemade pumpkin butter made from pumpkin puree.I often make a double batch of this pumpkin butter (using 2 pie pumpkins) because not only does it freeze great (and then you can have a little bit of fall all year long!), but it makes a great gift! I’ve made little scrapbook style tags and attached them to the mason jars with twine and they were a-dor-able! With the holidays quickly approaching you could easily knock out a whole bunch of gifts with this one recipe! …just an idea! 🙂

You'll love this homemade pumpkin butter! It's think and loaded with fall flavors!

Pumpkin Butter

A thick and hearty pumpkin butter made from one pie pumpkin. Perfect for toast, over ice-cream, or stirred into oatmeal for a taste of fall.
5 from 1 vote
Print
Course: Snacks, Sides, & Appetizers
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 3 cups
Calories: 32kcal
Author: Kristine
Ingredients
  • 1 pie pumpkin
  • 1/2 cup brown sugar or honey
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 2 tsp fresh lemon juice
Instructions
To make the puree:
  • Thoroughly wash the outside of the pie pumpkin.
  • Slice the top of the pumpkin off and cut in half.
  • Remove the seeds and strings from the inside of the pumpkin (saving the seeds if you want to roast them later).
  • Chop pumpkin into large chunks and place in Crock-Pot skin side up.
  • Cook on high for 2-3 hours until pumpkins are soft and a fork easily pierces this skin.
  • Remove from Crock-Pot and allow to cool.
  • Once cool enough to handle, scrape the flesh from the pumpkin skin and place in the food processor.
  • Process on high for 2-3 minutes until completely smooth.
To make the pumpkin butter:
  • Place 2-1/2 cups pumpkin puree in a medium saucepan.
  • Add brown sugar, applesauce, maple syrup, spices, and vanilla extract.
  • Over medium heat, whisk all the ingredients until smooth.
  • When the mixture reaches a 'boil', cover and reduce heat, cooking for 20 more minutes, whisking occasionally.
  • After cooking, remove lid and stir in lemon juice.
  • Place in a mason jar and allow to cool.
  • Store in the fridge for up to 2 weeks or freeze for up to 6 months.

Nutrition

Serving: 2tablespoons | Calories: 32kcal | Carbohydrates: 7.9g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 14mg | Fiber: 0.9g | Sugar: 6.3g
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

You’ll also love these pumpkin ginger molasses cookies or these whole wheat pumpkin waffles!

You’ll Love These Posts Too

Perfect whipped cream made with all whole food ingredients and no refined sugar!
Perfect Whipped Cream
Celebrate Christmas in July with these gifts to buy in July!
Christmas in July - Gifts To Buy in July & A FREE Printable!
Crock-pot herb rubbed pork roast with homemade applesauce! It's a hearty one-pot dinner!
Pork Roast with Applesauce
Fabulous ideas for how to get your guest room ready for the holidays!
How to Get Your Guest Room Ready for the Holidays

Border

Shop My Favorite Baking Essentials

“Cookie“Baking“Mixing

Border

Border

Hi there, I’m Kristine! Cookie baker, picture taker, sharer of all my passions. I retired from Medical Transcription after 20 years to run this blog full-time. I live in Arizona with my husband and our two grown girls. Learn More…

Reader Interactions

← Christmas Tree Decorating Tips
Super Simple 3 Ingredient Peanut Butter Cookies →

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi There!

sprig
I’m Kristine and welcome to Kristine in between, a food & lifestyle blog where I write about cookies, and Christmas trees, and everything in between. Learn More…

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Vimeo

Sweet Things

Whole wheat banana muffins with chocolate chips make a healthy choice for snack time or breakfast! Make a bunch and pop them in the freezer.
Old fashioned oatmeal walnut cookies. They're prefect for Christmas time or anytime!
Giant chocolate chip cookies that are soft and chewy and loaded with chocolate chips!
These peanut butter chocolate chip cookies are quick and easy, making them perfect for any day!

Crafty Things

Gorgeous DIY food photography background made from beadboard!
DIY tutorial to make your own chalkboard wine glasses! Add a personal touch and never lose your glass at a party again!
Super helpful felt letter board tips and tricks to make change your saying quick and easy!
The easiest afghan ever! It's all single crochet stitches and is absolutely beautiful!

Features

Kristine in between on FeedFeed

Footer



Copyright © 2020 Kristine in between • Privacy Policy & Disclosures • Work With Me • Back to Top