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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!

5 from 2 votes


  • 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


  • 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.