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Pumpkin Butter

Adjusted recipe and photography by Bev Davis.

Original recipe by Betty Crocker.


Tap image to enlarge.

October 25, 2017

Homemade spicy sweet pumpkin butter is good on flapjacks, biscuits, toast, or waffles.   Makes the house smell good while

simmering.  It's a very nice gift idea.   This recipe its my twist on Betty Crocker's original.  Surprisingly, butter is not an ingredient. 

I did some online research to get more details.  The name sounds tastier than Pumpkin Spread.  Isn't that interesting?  Oh yeah, it's also a great topping on butter pecan ice cream.  YUM! 


1 15-ounce can pumpkin (not pumpkin pie filling)

3/4 cup packed light brown sugar

1/4 cup granulated sugar*

1/2 tablespoon lemon juice

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/8 teaspoon salt



In medium-sized saucepan, combine pumpkin, brown sugar, granulated sugar, and lemon juice.  Simmer uncovered for 20 minutes* over medium-low heat.  Stir constantly to prevent sticking.  Mixture will be slightly thicker and darker.  Remove from heat.  Stir in vanilla, cinnamon, pumpkin pie spice, and salt.  Cool completely.  Pour into lidded container.  Seal tightly.  Store in refrigerator.   Makes about 1-1/2 cups.


Use 1/4 cup granulated sugar to make sweet pumpkin butter.  Use 3 tablespoons for slightly sweet.  To reach desired sweetness, add granulated sugar by tablespoon full.  Stir mixture.  Taste.  Repeat process until satisfied. Do this before simmering.  For a deeper flavor, simmer 30 minutes total.


VIDEO:  Watch end to see Pumpkin Butter "come alive"

in the hot saucepan.   :)