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This pumpkin butter has an interesting backstory. We recently sent one of our cows to the butcher, so I was told to clean out my appropriated corner in our deep freezer to make room for the meat that we’ll be picking up soon. Last year (or maybe it was the year before…) I had baked a pumpkin, used the seeds, and put the baked pumpkin flesh in the freezer “for later.” What could I make with 12 cups of pumpkin?? Pumpkin butter was the first thing that came to mind, so I took the idea and ran with it. Much to my surprise, it worked perfectly! Now I have a THM: Fuel Pull condiment to use on toast, cottage cheese, pancakes, baked oatmeal…anything! It’s great on the Ginger Peach Oatmeal Cake I posted last week, and I’m sure it would be the perfect addition to this Jumbo Pumpkin Pie Pancake!
I don’t know if this recipe would work with canned pumpkin puree or not. I imagine that it would be a lot stronger and thicker – maybe too thick. If anyone tries it, please let me know how it turns out! I think a safer idea would be to buy a pumpkin (preferably a pie pumpkin), bake it in the oven in a big roaster pan (covered) until tender, then scoop the flesh out and use it in this recipe.
Pumpkin butter is a lot like apple butter, only pumpkin-flavored. When I tasted it, I thought it needed some acid to round out the flavors, so I added some apple cider vinegar. This gives it the perfect twang that really complements the spices. Please feel free to add more or less sweetener and/or spices to suit your own personal tastes.
This recipe makes a lot of pumpkin butter – about 9 cups! I used a big crockpot like this one to cook it down to the perfect spreadable consistency. I’m just keeping my pumpkin butter in the fridge, but I’m sure you could freeze it for longer-term storage. Canning pumpkin butter is actually not recommended – click here to read someone else’s well-written post with an explanation about why not. (Please note that this is an edit of the original post after one of my kind readers informed me that canning pumpkin butter isn’t recommended. Shows how much I know….)
Trim Healthy Mamas, this pumpkin butter is a Fuel Pull, so you can eat it with any meal type! If you’re interested in an apple butter recipe, here’s one that I tried and blogged about quite a while ago (it would be an E).
Pictured on Homemade Bread toast
As always, check out the Notes section of the recipe below for answers to FAQs. Refer to the Suggested Products section below the recipe to find links to the products I use and recommend!
Other pages you might enjoy:
- Cook the first set of ingredients together in a crockpot on high for two hours, stirring occasionally.
- Blend the mixture together in a high-powdered blender until smooth (be very careful when blending hot stuff like this and vent your blender as needed; alternately you could try using an immersion blender). Return it to the crockpot. Whisk in the apple cider vinegar and Sweet Blend, then taste and add more cinnamon and/or sweetener if desired. Cook on high (with the crockpot lid left open a crack to let water evaporate) for 3 hours or until the desired consistency is reached, stirring occasionally.
- Store the pumpkin butter in the fridge (freezing it would probably work too, but canning pumpkin butter is not recommended because it is often too dense to be heated properly).
- Update 5 months later - I just discovered that I still have a jar of this pumpkin butter in my fridge and it's still good, so I guess that tells you how well it keeps.