Homemade Pumpkin Butter
Recipe type: spread
Prep time: 
Cook time: 
Total time: 
  • 1 (29 ounce) can pumpkin puree (or two 15 oz. cans)
  • ¾ cup apple juice
  • ½-1½ tsp. ground ginger (optional, I didn't add this)
  • ½ tsp. ground cloves
  • 1 cup brown sugar (I found that I had to add more to taste - 1¼ - 1½ cups)
  • 1 TBSP. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1-2 tsp. fresh lemon juice
  1. Combine canned pumpkin puree, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar. Reduce heat to low and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops so you definitely want the cover on! (This could also probably be cooked in the crockpot on high for 1-2 hours.)
  2. Remove from heat and let cool slightly. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill 6 pint mason jar or about 3.5 cups.
Recipe by The Frugal Homemaker at https://thefrugalhomemaker.com/2012/10/26/homemade-pumpkin-butter/