Day 224 – Pumpkin Butter


I have officially jumped on the pumpkin bandwagon. Fall has been in the air this week, and I absolutely fell in love with the pumpkin cream cheese at Dunkin Donuts this morning. If you haven’t tried this yet, you are missing out. It inspired me to get a jump on some of the pumpkin recipes I have been pinning. I decided to start with the pumpkin butter. What a way to start!


  • 3 1/2 cups pumpkin puree, or 1 (29 ounce) can
  • 2 tsp vanilla extract
  • 3/4 cup apple cider or juice (I used cider)
  • 1 cup packed brown sugar
  • 2-3 cinnamon sticks (You can also use ground cinnamon instead)
  • 1-2 tsp pumpkin pie spice (to taste)


Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

Let me first say that my house smelled amazing while this was cooking. I wish it took longer to cook just so I could keep smelling it. Eating it was way better though. I could just lick this from a spoon, but it was awesome on toast too.

This makes a lot and it’s probably only good for a week or so in the fridge. I decided to freeze half the batch so it didn’t go bad. I can’t risk wasting any of it!




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3 Comments… Share your views

  1. This sounds AMAZING! I jumped on the Pumpkin bandwagon basically in August, so even though it only KIND of feels like fall here I’m eating and drinking everything pumpkin in sight.

  2. could you can this in a water bath?

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