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Homemade Pumpkin Butter

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course: butter
Equipment Notes

Equipment

  • see instructions below

Notes

A rich, cozy autumn spread that comes together with minimal hands-on effort. Perfect over warm sourdough, swirled into oatmeal or yogurt, or baked into pastries.
  • Yield: 1 pint (16 oz)
  • Prep Time: 10 mins
  • Cook Time: 30 mins (stove) to 4 hours (slow cooker)
  • Storage: Refrigerate up to 3 weeks | Freeze up to 1 year

Ingredients

  • 15 oz (1 can) pure pumpkin puree (or 1 lb pie pumpkin, peeled, cubed, steamed, and pureed)
  • ½ to 1 cup granulated sugar, light brown sugar, or maple syrup
  • ½ cup water or apple cider
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Optional: 1 tsp vanilla extract or a squeeze of fresh lemon juice (for brightness)

Instructions

1. Combine

In your chosen vessel (saucepan, slow cooker, or microwave-safe bowl), combine the pumpkin puree, sugar, spices, and water or apple cider. Stir until completely smooth.

2. Cook to Desired Thickness

Choose one of the following methods. The butter is done when it is dark, glossy, and thick enough that it holds its shape on an upside-down spoon:
1.Stovetop (Recommended - 30–45 mins):
Simmer over medium-low heat, stirring frequently to prevent scorching, until thickened and reduced.
2.Slow Cooker (Hands-Off - 4–6 hours):
Set on LOW with the lid slightly cracked to allow steam to escape. Stir occasionally until thick.
3.Oven (300°F / 150°C - 1–2 hours):
Transfer to a wide baking dish. Roast uncovered, stirring every 20 minutes, until deep brown and concentrated.
4.Microwave (Fastest - 15–20 mins):
Heat on medium-high power in 5-minute bursts, stirring well between each interval, until thick.

3. Cool & Store

  1. Remove from heat and stir in vanilla extract or lemon juice if using.
  2. Transfer the hot butter into clean, glass mason jars.
  3. Allow to cool completely at room temperature before securing the lids.
  4. Refrigerate immediately.
Food Safety Note: Per USDA and NCHFP safety guidelines, pumpkin butter (and all pureed winter squashes) should never be processed in a water-bath or pressure canner for room-temperature storage. Keep it strictly refrigerated or frozen.