Pumpkin Butter

One of the main reasons why I like to make my own pumpkin puree is so that I can make my own pumpkin butter. It’s right at home on a slice of toasted homemade bread, next to a cup of apple cider or hot chocolate or a crisp autumn beer. It’s just a little bit sweet with a little bit of spice, and you can rest easy knowing that it’s more wholesome than jams, jellies, and preserves. Which naturally means you can eat more.

And it’s so incredibly, unbelievably, deliciously easy to make.

Do you have a saucepan? Yes. Can you put stuff in it? Yes. Can you stir? Yes! Can you turn on the burner? Why are we still talking?!

This recipe is based on homemade pumpkin puree, which contains more liquid than canned puree — but that doesn’t mean you have to roast your own pumpkin before you can enjoy homemade pumpkin butter. Canned pumpkin puree (NOT pumpkin pie mix) will work just as well if you add a little water.

Sugar and spices can be adjusted to taste.

Pumpkin Butter
(25–30 minutes || Makes 2 cups)

• 2 c homemade pumpkin puree*
• 1/4 c apple cider or apple juice
• 2 Tbsp packed brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves

*Substitute homemade puree with one 15-ounce can of pumpkin puree, plus 1/2 cup water.

1. Combine pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, and cloves in a small saucepan and stir together until evenly mixed. Bring to a boil over medium heat, stirring often.

2. Reduce heat to low and continue cooking, stirring often, until mixture has thickened slightly, about 15 minutes. Remove from heat and allow to cool.

3. Refrigerate in a tightly covered container.