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Pumpkin Butter

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! —June Barrus, Springville, Utah
  • Total Time
    Prep: 5 min. Cook: 20 min. + cooling
  • Makes
    6 cups


  • 3 cans (15 ounces each) pumpkin
  • 2 cups sugar
  • 1-1/2 cups water
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 3 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger


  • In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend.
  • Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.
Nutrition Facts
2 tablespoons: 42 calories, 0 fat (0 saturated fat), 0 cholesterol, 38mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein.

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Average Rating:
  • Rachel
    Sep 23, 2020

    This pumpkin butter is the bomb!!! Made it with my own puréed patty-pie pumpkin I grew in my garden and sold it at a Farmer’s Market and sold every jar, and had orders for twice as many jars as I brought! I did add 1 tsp. vanilla to my recipe, otherwise made as is. I was skeptical about the lemon, but it makes the taste so bright! Fall and Spring all in one jar! Also, instead of cooking it on the stovetop, I put mine in the oven on 250 degrees F for one hour and stirred it frequently, so that I didn’t get the splatter on my stove top. (I do the same with my tomato sauce and it saves cleaning up that mess!). Thank you so much for sharing this recipe with us!

  • tideandthyme
    Sep 7, 2017

    Went to clean my pantry and found a plethora of pumpkin on my hands. Decided to make this pumpkin butter. Easy, quick, and so full of warm comforting fall flavor. Have been enjoying it in the mornings with scones or toast. And, have been adding it to things I've been making in the kitchen as well - made a Pumpkin Rice Pudding that was phenomenal. Thanks for another winner, TOH!

  • DeliciouslyResourceful_Gina
    Oct 15, 2016

    Excellent recipe. Tasty and easy. Great for a fall treat or to give as a gift. This made closer to 4 pints for us, so have another jar ready!

  • lego3mom
    Oct 12, 2015

    So good! I used lime in place of lemon and it was delicious!

  • Racheldee
    Jan 28, 2014

    This is such a lovely recipe with a wonderful blend of favors. I was wondering if the Pumpkin Butter be frozen.

  • MaryThompson
    Dec 11, 2013

    yum - yum - yum! So easy & fun to make... went through 1 jar in 1 day. Going to freeze 1 jar, see if that works to save some of it. ended up with 3 pint jars & a 1 cup dish. GOODNESS!

  • cubalz
    Dec 4, 2013

    According to National Center for Home Food Preservation:The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing preservation tips Seasonal Hot TopicsWe receive many questions about preserving pumpkins this time of year. Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash, but we do have directions for canning cubed pumpkin. Pumpkin puree can be frozen or made into a spicy pumpkin leather.

  • nightskystar
    Oct 28, 2013

    EXCELLENT!!! easy to make and EVERYONE loves it!!!!

  • becky6926
    Oct 4, 2013

    How many ounces does this recipe make? Can I can it to send as gifts?

  • WillowEmber2013
    Oct 1, 2013

    5 stars!! This is WONDERFUL!!!!