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Pumpkin butter in a condiment jar with spoon.

Pumpkin Butter


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5 from 5 reviews

Description

This luscious pumpkin butter spread is the ideal jam for the autumn season. It has a smooth, luxurious mouth feel. So aromatic, comforting and delicious! Double the recipe. Freeze half for later.


Ingredients

Scale
  • 2 (15-ounce) cans pumpkin puree
  • 1 cup light brown sugar, packed
  • 3/4 cup apple cider
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pumpkin pie spice

OPTIONAL: Pinch of sea salt, if needed.


Instructions

STOVETOP INSTRUCTIONS

  1. Add all ingredients to a large saucepan: pumpkin puree, apple cider, vanilla extract, brown sugar, and pumpkin pie spice. We’re using an oversized saucepan to prevent overflow while boiling. Stir to combine.
  2. Bring the mixture to a gentle boil over medium heat. Reduce heat to low. Stirring often, cook uncovered 25 to 35 minutes, or until the mixture is thickened and spreadable. Remove pan from heat.
  3. If desired, adjust vanilla and pumpkin pie spice to taste. If the mixture’s too sweet or needs balancing, add 1 to 2 pinches of salt.
  4. Once cooled, transfer pumpkin butter to glass jars with lids. Refrigerate.

CROCK POT INSTRUCTIONS

  1. Add all 5 ingredients to the slow cooker: pumpkin puree, light brown sugar, apple cider, vanilla extract, and pumpkin spice. Stir to combine. 
  2. Cook on high heat for 2 1/2 hours, or on low heat for 5 hours. Stir occasionally. When mixture is thickened and spreadable, turn the pot off. Remove the lid. Let the mixture shed heat. 
  3. If desired, adjust vanilla and pumpkin pie spice to taste. If the mixture’s too sweet or needs balancing, add 1 to 2 pinches of salt.
  4. Once cooled, transfer pumpkin butter to glass jars with lids. Refrigerate.

Notes

IF USING FRESH HOMEMADE PUMPKIN PUREE, NOT CANNED: Start by using less apple cider. Begin with 1/4 cup. Fresh pumpkin puree often contains more water than the canned version which is much thicker and more dense. As it cooks, you can add more liquid as needed.

HOW TO STORE THIS JAM: Transfer it to containers or jars with tight-fitting lids. Refrigerate up to 1 week. For longer storage, pack it into a rigid container with 1/2-inch of space about the surface the jam. Freezeup to 3 months. (If it’s tucked way back in the freezer, it can last even longer.) Before using, thaw in the fridge, not on the countertop.

  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: American