Pumpkin butter, as all fruit butters are, is low in sugar and simple to make, especially if you use canned pumpkin! It makes a great Saturday-afternoon project with the kids.
Makes 1 pint Pumpkin Butter
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
- 1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
- 1/2 cup water
- 1/2 to 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.
- Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
- Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. The National Center for Home Food Preservation says "Home canning is not recommended for pumpkin butter or any mashed or puréed pumpkin or winter squash." The only directions for canning pumpkin and winter squash are for cubed pulp. So when you make pumpkin butter, refrigerate and use within three weeks or freeze for up to one year, but DO NOT process it in a water bath.