Pumpkin Butter

This homemade condiment is popular during the fall when pumpkins are abundant.  Delicious spread on hot biscuits, crackers, flapjacks, toast, and waffles.  I like a big scoop mixed with crunchy corn chips!    Also an excellent topping on ice cream.

This is my twist  Betty Crocker’s original recipe.  I used pumpkin spice instead of allspice.   Decreased sugar too.  Used 1/3 cup of granulated sugar instead of 1/2 cup as called for in the original recipe.   Splendid results!


Surprisingly, butter is not an ingredient.  According to results from online research, Pumpkin Butter sounds more appetizing than Pumpkin Spread.  Words do have power!

Pumpkin Pie Spice contains cinnamon, ginger, nutmeg, and allspice.
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Pumpkin Butter
This homemade condiment is popular during the fall when pumpkins are abundant. Delicious spread on hot biscuits, crackers, flapjacks, toast, and waffles. I like a big scoop mixed with crunchy corn chips! Also an excellent topping on ice cream. Easy to make. Original recipe by Betty Crocker. Adjusted version by Beverly Davis for CornbreadMillionaire.com.
Cuisine American
Keyword butter, pumpkin
Prep Time 40 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cuisine American
Keyword butter, pumpkin
Prep Time 40 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Combine pumpkin (not pumpkin pie filling), light brown sugar, granulated sugar, and lemon juice in a medium-sized saucepan.
  2. Simmer uncovered for 25-30 minutes over low-medium heat. Stir constantly to prevent sticking. Mixture will turn a beautiful brownish color and will thicken.
  3. When mixture sticks to spoon, turn heat off. Stir in vanilla, cinnamon, pumpkin pie spice (or allspice), and salt.
  4. Cool completely before serving.
  5. Place in a lidded container. Keep refrigerated.
Recipe Notes

To reach desired sweetness, add granulated sugar by tablespoon.  Stir mixture.  Simmer 10 minutes.

Remove a sample.  Allow to cool.  Taste.  Repeat process until satisfied with sweetness.

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