Pumpkin Butter

Pumpkin lovers unite. There is butter in the title of this recipe, but no butter in the recipe. Instead, what you have is more like a thick jam, full of pumpkin and pumpkin spice. Top yogurt, toast, ice cream, your spoon, whatever with this and you’ll be happy. Promise.


I made my pumpkin butter from a pie pumpkin we got in our CSA basket buy roasting it. However, if you don’t have a pumpkin, you can certainly use plain, canned pumpkin. So really, there is no reason NOT to make this recipe.

Pumpkin Butter, via SkinnyTaste, barely adapted


  • 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 3/4 cup apple cider or juice
  • 1 cup packed brown sugar
  • 2 tsp. cinnamon
  • 1-2 tsp pumpkin pie spice (to taste – I went with 2)


  1. Combine pumpkin, vanilla, apple juice, sugar, cinnamon and spices in a pot over medium/high heat; stir well.
  2. Bring mixture to a boil. Reduce heat and cover; simmer for 30 – 40 minutes or until thickened. Stir frequently.
  3. Adjust spices to your taste.
  4. Let cool completely to room temperature.
  5. Store in mason jars or other tightly lidded jars in your fridge. This will last you a couple of weeks if you don’t eat it by then.


I like mine on waffles, in plain or vanilla yogurt, on banana ice cream or slathered on a seedy piece of toast. This would go great in a lot of desserts or mixed in and baked with your granola. The possibilities are endless. Enjoy!

About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Appetizer, Sides, Veggie. Bookmark the permalink.

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