Pumpkin Butter

This is a recipe that most people associate with fall, but I love pumpkin butter, so why not make it in the spring? Plus, I have another recipe in mind that will be great with pumpkin butter…

Pumpkin Butter

Pumpkin Butter 1


  • 1 (29 oz) can pumpkin puree (about 3.5 cups)
  • 1 cup apple juice
  • 2 tsp ground ginger
  • 1/2 tsp allspice
  • 1 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • a pinch of ground cloves
  • 1 1/2 tbsp lemon juice


  1. In a medium saucepan stir together all of the ingredients except for the lemon juice.
  2. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes.
  3. Remove from heat and stir in the lemon juice.
  4. Allow the pumpkin butter to cool before pouring into glass jar(s), using a funnel if necessary. Refrigerate pumpkin butter and use within 2-3 weeks.

Source: Adapted from Tidy Mom


2 thoughts on “Pumpkin Butter

  1. Pingback: Spiced Stout Waffles | A pinch, a dash, and a dollop

  2. Pingback: Pumpkin Cake with Cream Cheese Frosting and Caramelized Nuts | A pinch, a dash, and a dollop

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