How to make Pumpkin butter

I showed you how I make apple butter. Have you done it yet? Come on, it is easy! One of my readers mentioned she also made pumpkin butter. 

Huh? I have never heard of that… I could think of pumpkin soup, pumpkin decor (even Pumpkin Shelves!)… so started scouring the internet for recipes and how-tos. 

Let me share with you how I made pumpkin butter. I kind of made up my own way because I wanted to utilize my crockpot and not babysit it all day.

If you are a pumpkin pie lover you will LOVE this stuff.
How to make pumpkin butter

I had been given 5 baking pumpkins so I ended up seeing this post and making pumpkin puree first.

It took forever…just buy the dang canned pumpkin, it is way easier and less time-consuming.  Just my two cents.

How To Make Pumpkin Butter in the Crock-pot

In your crock pot add:

  • 6 cups of sugar (you can obviously add less than that)
  • 4 cans of 29 oz canned pumpkin puree
  • 3 cups of apple juice or cider
  • 1 heaping tablespoon of ground ginger
  • 2 teaspoons of ground cloves
  • 2 heaping tablespoons of ground cinnamon
  • 2 heaping tablespoons of nutmeg


I cooked it all on high in my crockpot for 10 hours then I turned it to low overnight. 

In the morning, I sterilized my jars by boiling them and then I ladled the hot pumpkin butter into the hot pint jars and put a lid and ring on and turned them upside down. 

When they were cool I turned them right side up and they had all sealed.IMG_0692According to someone who knows more than I do you are not supposed to can pumpkin because of its viscosity. 

I called my local extension to talk to them about it and they said because of the acid of the apple juice that it was fine to can. 

But it is here that I tell you to stick the pumpkin butter into your refrigerator just in case.

This recipe makes 9 pint jars unless you have a cracked jar then it only makes 8 pint jars and one jelly jar.  Grrrr!

I plan on using some of the pumpkin butter to make these pumpkin rolls, (omitting the sugar) they look heavenly.

And here is a plethora of pumpkin recipes to get you in the pumpkin spirit.

Hey wait…don’t forget about those seeds! 

I saved some to plant next year (in case I forget how ridiculously annoying it was to make pumpkin puree).

Then I took:

  • 2 cups of the pumpkins seeds
  • 1 1/2 teaspoons of butter (or I Can’t Believe it is not Butter Light if you are dieting like myself, ugh!)
  • 1 teaspoon of salt
  • 1/4 teaspoon of garlic salt
  • 2 teaspoons of Worcestershire sauce

and mixed it all together. 

I poured it all into a shallow pan and cooked it at 375 degrees for about an hour. 

Yummy, crunchy, spicey, goodness!


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  1. Yum…pumpkin butter. I have had it and it is GREAT! By the way I posted my Cake in a Jar info tonight!

    Holly @ 504 Main

  2. Since there was supposedly a pumpkin shortage, I had planned to make my own pumpkin this year…. I've made four pie pumpkins worth of puree and I thought it was pretty simple. I just cut the pumpkin in half (the stem on top) and then scoop out the guts (it has so many less than a jackolantern pumpkin took about 1-2 minutes…), then I put them flesh down on a cookie sheet and bake for about 60 minutes @ 400. Sometimes the flesh will just peel right off, otherwise, scoop the cooled pumpkin into the blender, add a little water and you're done. I LOVE the fresher taste of the pumpkin.

    Also – I've made those pumpkin rolls for dinner a few weeks ago. SOOOOOOO good. I wanted a test run for Thanksgiving. It made a ton, so I froze what our family of five didn't devour… We've had them with some other dinners and I just popped them in the oven and they tasted pretty darn close to homemade.

  3. OOOOOOOHHHHH… once I saw that you recommended the canned pumpkin I was in. : ) Call me lazy… I just don't care. : ) And especially since it's Thanksgiving time, I should be able to get some of that on sale here shortly!!!!

    I DO LOVE pumpkin pie…. so I will definitely have to try this and maybe those rolls too.

    Hey, just read Holly's post…. what is "Cake in a Jar"? I need to know about that too. Well, maybe "need" isn't the right word, but whatever. ; )

  4. Yep, super yummy! I was not sure how I would like it the first time I made it, but it rocks! 🙂 Great crock pot idea. I love recipes you can throw in a crock pot and forget about til they are done…genius!

  5. Ha ha ha…I love the "just buy the dang canned pumpkin" comment hehehe! I'm looking forward to trying pumpkin butter…probably next year…but my hubs will LOVES it!

  6. Couldn't really get into the apple butter, but Pumpkin butter…..know you're talking my language!!!! Thanks!

  7. Sounds so good! And I love making my own puree 🙂 I thought it was funny that you said it took forever. Ya, like 45 minutes. And you don't have to babysit it. All the things you do that I think take forever……just struck me funny. 🙂

  8. Definitely try dipping some grilled-cheese sandwiches! We love a good whole-grain bread with jack cheese for pumpkin butter dipping. I'll be putting up my pumpkin butter post this week and will be sure to cross-reference your two "butter" posts. Regards, Jenn @

  9. It was extremely interesting for me to read this article. Thanks for it. I like such themes and everything that is connected to them. I definitely want to read a bit more soon.

  10. Rather cool site you've got here. Thanks for it. I like such topics and anything that is connected to them. BTW, try to add some images :).

  11. I’m definitely making this. I have two comments: First, I just saw a pretty large study that showed that most of our apple juice comes from concentrates made in China. Unregulated when it comes into the US, it usually has very high levels of ARSENIC in it from the pesticides. I would use fresh, local juice (better anyway) or search your labels and make sure your juice doesn’t say CHINA anywhere on it!

    Second, you may want to try the spice Turmeric in this or other fall dishes. It is a cousin to Ginger, easy to find and has super cancer fighting ingredients!

    Happy fall!

  12. Glad I found this post! Got me some pumpkin butter brewing in the crock pot now! Can’t wait to get it canned and in the freezer….oh, I really can’t wait to eat it!

  13. I’ve made your recipe for apple butter several times and it’s a hit here! (We love apple butter on toasted ham & swiss sandwiches, instead of mayo. It’s soooo good!) Today I’m going to try the pumpkin butter, and I’ve bookmarked the pumpkin rolls too. I’m curious if you ever tried the rolls using the pumpkin butter? How did it turn out?

  14. I haven’t tried using the pumpkin butter with the rolls. I assume you mean instead of the canned pumpkin? I bet they would be delish though, especially if you like pumpkin.

  15. Instead of making it in the fridge could you make a double batch and freeze? I have those awesome ball freezer jars 🙂 how long would it last?

  16. Hi Erica, Yes, I think you could. I am not 100% sure, but I’d guess it would stay just as long as any jam or jelly. Hope that helps!

  17. Do you think this would be okay with out the ginger, closes and nutmeg? I’m not a fan of those spices in my pumpkin pie and usually don’t use them. Thank you!

  18. I honestly don’t know, Cindy, since I’ve never made it that way before. I would think it wouldn’t have too much flavor, but if that’s how you like your pumpkin pie, then you might like it. Please let me know how it is if you do give it a whirl!

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