Easy Homemade Pumpkin Butter
Easy homemade pumpkin butter is made from scratch on the stovetop for a deliciously creamy fall treat. Use it in desserts, muffins, or in savory dishes!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 cups
- 29 oz can Pumpkin Puree or about 2 cups of fresh puree
- 1 cup Apple cider or 100% Apple juice
- 2 tsp Lemon Juice
- 2 tbsp Light brown Sugar
- 2 tbsp Honey or Maple Syrup/Agave
- 1 tbsp Ground cinnamon
- 1 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/4 tsp Allspice
- Pinch Salt
Add all ingredients to a medium size saucepan and whisk to combine.
Heat over medium heat until it starts to bubble.
Turn down to low, and continue cooking for another 25 minutes, whisking frequently.
Remove from heat and store in mason jars or airtight heat safe storage containers.
Pumpkin Butter will last up to two months in refrigerator in a airtight jar or container or for up to a year in freezer.
For a bourbon pumpkin butter replace the lemon juice with 1 tbsp bourbon whiskey.
For a Maple pumpkin butter replace the honey and brown sugar with 1/4 cup of maple syrup.