Easy Pumpkin Butter Recipe Sweetened with Maple!

pumpkin butter
Pumpkin butter made from real pumpkins!


DIY Pumpkin Butter From Real Pumpkins

For an inexpensive and delicious fall treat, try making your own pumpkin butter from real pumpkins. You can use canned pumpkin for an easy treat, but if you have homegrown pumpkins you’ll save money! Make extra to freeze or share. Pie varieties work great for this recipe, but you may use any pumpkin or any dense, flavorful winter squash instead. 

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How to Cook & Use Pie Pumpkins


Puree Your Own Pumpkin

Cook your pumpkins in a slow cooker, boil or bake…whatever works best for you. Just cut in half, scoop out the seeds, and cook until fork-tender. Cool and drain off excess liquid. Scoop the cooked pulp from the skin, mash thoroughly or run through a food processor, blender, or food strainer. Now your pumpkin puree is ready to use.

If you don’t have your own pumpkins, use canned puree from the store. If you can’t find 16 oz cans, use 15 oz instead and reduce the sweetener by a tablespoon or 2.

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5 from 1 vote

Pumpkin Butter

Puree your homegrown pumpkins (or winter squash) to make this delicious topping for toast, pancakes, ice cream…whatever needs a little pumpkin pick-me-up!

Ingredients

  • 4 cups  pumpkin puree or 2 (16 oz) cans
  • 1 cup maple syrup or honey
  • 2 tsps ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract

Instructions

  • Combine all ingredients thoroughly in a saucepan.
  • Place on low heat and cover with the pan with a splatter guard.
  • Simmer, stirring occasionally, for 1 to 2 hours, or until pumpkin butter reaches desired consistency.  If pumpkin sticks to the bottom of the pan, place a burner guard under the pan.
  • Remove from burner and cool completely.
  • Store in the refrigerator for up to 3 weeks or freeze. Spoon into freezer safe container, leaving 1/2" of headspace, lable with contents and date, and use within 6 months.


How to Preserve Pumpkin Butter by Freezing

If you have a lot of pumpkins, make a big batch of this delicious treat and freeze some for later.

Pack pumpkin butter into freezer-safe containers in 1/2 to 1 cup amounts. Don’t freeze more in a container than you can use within 3 weeks to prevent waste. Label container with contents and date and freeze for up to 6 months.

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Is Canning Safe?

Although canning seems like a great way to preserve this treat, it is not recommended. These products have a thick consistency that may not heat through properly during canning, and food safety experts warn against preserving by canning. Freeze them instead and use up in 6 months.

Pumpkin puree should not be canned either. Instead, cut your pumpkin or winter squash into cubes and pressure can. Read this post for instructions.

Serving Suggestions

  • Spread on toast, pancakes, waffles, or quick bread
  • Spoon over vanilla pudding, ice cream, or custard
  • Use in place of jelly on peanut butter sandwiches
  • Spread on a sandwich with cream cheese
  • Put a dollop on top of baking powder biscuits, graham crackers, or pie
  • Use in milkshakes or smoothies

Have you ever made pumpkin butter? What is your favorite way to use it? Share in the comments!

Do you love Maple Syrup? Maple Sugar? Anything Maple? Check out my review of Sweet Maple: Backyard Sugarmaking from Tap to Table by Michelle Visser!

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DIY Pumpkin Butter from real pumpkins

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4 Comments

    • Lisa Lombardo
    • Lisa Lombardo

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