Homemade Pumpkin Butter

Homemade Pumpkin Butter The taste and smell of Homemade Pumpkin Butter, I love it. The mix of the pumpkin and the spices cooking together fills my house and remind me of the season. I love fall and everything about it. 

I recently went to a bonfire get~together and brought this pumpkin butter. I served it with a variety of my favorite fall cookies; molasses cookies, butter cookies, and Windmill cookies. It was a hit! It would also be delicious with my Spicy Ginger Crinkle Cookies

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Pumpkin Butter Serving Suggestion

Ingredients for Homemade Pumpkin Butter

1 (29 ounce) can of pumpkin puree (or 3 1/2 cups Homemade Pumpkin Puree)
2 cups pure cane sugar
3/4 cup water
1 tablespoon Homemade Pumpkin Pie Spice

Instructions for Homemade Pumpkin Butter

Combine pumpkin, sugar, water, and pumpkin pie spice in a medium saucepan; stir until well combined. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened to a creamy, fruit butter consistency. Stir frequently.

Serve with dinner rolls, biscuits, bread or corn muffins.

Homemade Pumpkin Butter in the Crock Pot

Mix all ingredients in crock pot, mix to combine. Cook with lid tilted, allowing steam to escape so it can reduce on LOW for 6-8 hours, stirring occasionally.

Quick Tip: If it is packaged in an airtight container, Pumpkin Butter will be good up to 2-3 weeks in the refrigerator and 6-9 months in the freezer.

Thank you for visiting Mama’s Homestead!

~Nelle

Homemade Pumpkin Butter
The taste and smell of Homemade Pumpkin Butter, I love it. The mix of the pumpkin and the spices cooking together fills my house and remind me of the season.
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Ingredients
  1. Ingredients for Homemade Pumpkin Butter
  2. 1 (29 ounce) can of pumpkin puree (or 3 1/2 cups homemade pumpkin puree)
  3. 2 cups pure cane sugar
  4. 3/4 cup water
  5. 1 tablespoon Homemade Pumpkin Pie Spice
Instructions
  1. Instructions for Homemade Pumpkin Butter
  2. Combine pumpkin, sugar, water, and pumpkin pie spice in a medium saucepan; stir until well combined. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened to a creamy, fruit butter consistency. Stir frequently.
  3. Serve with dinner rolls, biscuits, bread or corn muffins.
  4. Homemade Pumpkin Butter in the Crock Pot
  5. Mix all ingredients in crock pot, mix to combine. Cook with lid tilted, allowing steam to escape so it can reduce on LOW for 6-8 hours, stirring occasionally.
Notes
  1. Quick Tip: If it is packaged in an airtight container, Pumpkin Butter will be good up to 2-3 weeks in the refrigerator and 6-9 months in the freezer.
Mama’s Homestead http://www.mamashomestead.com/

 

 

About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

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