Pumpkin Butter

Makes about 2 cups.

Good on bread, probably also good on scones and pancakes for a seasonal treat! One of the original recipes also said it makes a nice hostess gift.


2.5 cups fresh pumpkin puree
3/4 cup brown (or white) sugar
1/3 to 1/2 cup apple cider or orange juice (raspberry soda works fine too)
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
1/2 tsp cloves
1/4 tsp allspice


Combine all ingredients in a heavy pan. Bring to a boil, reduce heat and simmer, uncovered, for about 20 minutes OR cook in a slow oven for several hours until the mixture thickens. Cool and refrigerate.

This recipe is a combination of two recipes:

Note: We first made this in Nov 2005. It's yummy on plain buttermilk bread or unfrosted pumpkin bars. However if you put it on crackers with any flavor of their own, the spice/pumpkin flavor is drowned out.

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