DIY Pumpkin Butter From Real Pumpkins
For an inexpensive and delicious fall treat, try making your own pumpkin butter from real pumpkins. Oh sure, you can use canned pumpkin…but if you have homegrown pumpkins you can save money and make extra to share. Pie pumpkins work great for this recipe, but you may use any pumpkin or any dense, flavorful winter squash instead.
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Puree Your Own Pumpkin
You can cook your pumpkins in the slow cooker, boil, or bake…whatever works best for you. Just cut in half, scoop out the seeds, and cook until fork tender. Cool and drain off excess liquid. Scoop the cooked pumpkin from the skin, mash thoroughly or run through a food processor, blender, or food strainer. Now your pumpkin puree is ready to use.
Pumpkin Butter Recipe
- 4 cups pumpkin puree 2 (16oz) cans
- 1 cup honey or maple syrup
- 2 tsps ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- Combine all ingredients thoroughly in saucepan. Place on low heat and cover with splatter guard.Simmer, stirring occasionally, for 1 to 2 hours, or until pumpkin butter reaches desired consistency. Store in refrigerator for up to 3 weeks, or freeze and use within 6 months.
How to Preserve Pumpkin Butter
If you have a lot of pumpkins, make a big batch of this delicious pumpkin butter and freeze some for later.
Pack pumpkin butter into freezer safe containers in 1/2 to 1 cup amounts. Don’t freeze more in a container than you can use within 3 weeks to prevent waste. Label container with contents and date and freeze for up to 6 months.
Is Canning Safe?
Although canning seems like a great way to preserve your pumpkin butter and pumpkin puree, it is not recommended. These products have a thick consistency that may not heat through properly during canning, and food safety experts warn against preserving by canning. Instead, freeze pumpkin butter and pumpkin puree.
Serving Suggestions for Homemade Pumpkin Butter
- Spread on toast, pancakes, waffles, or quick breads
- Spoon over vanilla pudding, ice cream, or custard
- Use in place of jelly on pb & j sandwiches
- Make pumpkin butter and cream cheese sandwiches
- Put a dollop on top of baking powder biscuits, graham crackers, or pie
- Use in milkshakes or smoothies
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In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.
The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
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