Pumpkin Butter


Pumpkin Butter

Yield: About 2 cups, depending on consistency.

Pumpkin Butter

A tasty fruit spread that's even good on ice cream!


  • 1 15-ounce can of pumpkin (not pumpkin pie filling)
  • 2/3 cup packed brown sugar, light or dark
  • 1/4 cup honey, preferably raw and local
  • 1 tablespoon lemon or lime juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg


  1. Combine all ingredients in a medium saucepan. Bring to a boil over medium heat.
  2. Reduce heat to a simmer and cook until it has reached the desired consistency, making sure to stir frequently,
  3. Remove from heat and let cool slightly.
  4. Pour into a jar or other airtight container; do not cover. Let it come to room temperature, cover, and store in the refrigerator.


If you'd rather use fresh pumpkin, you'll probably want to run the pulp through a food mill or take it for a spin in the food processor or blender.

Use whatever spices you like and in the amounts you want. Pumpkin spice blend is available in most grocery stores.

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