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–+ servings
a jar of pumpkin butter with a spoon sticking out of it.
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5 from 1 rating

Spiced Pumpkin Butter With Fresh or Canned Pumpkin

My homemade spiced pumpkin butter is everything you love about pumpkin, but in concentrated, spreadable form. My easy recipe uses fresh or canned pumpkin, and it will have your house smelling amazing!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Condiments
Cuisine: American
Keyword: pumpkin butter
Servings: 3 cups
Author: Sarah Cook

Equipment

Ingredients

  • 2 pounds pie pumpkin {about ~1 sugar pie pumpkin}{see notes for using canned pumpkin}
  • 3 cups water, divided {+ more as needed}
  • 1/3 cup brown sugar {optional - see notes}
  • 2 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground cloves
US Customary - Metric

Instructions

  • Wash and dry the pumpkin and then cut it in half, slightly on one side of the stem. Remove the stem from the section that has it.
    2 pounds pie pumpkin
  • Remove the innards using a spoon or ice cream scoop.
  • Slice each half of the pumpkin into four pieces.
  • Place the pumpkin slices onto a plate and microwave for 5 minutes, checking on them in 90 second increments.
  • Allow the pumpkin slices to cool for a few minutes.
  • Remove the softened pumpkin from the rind using a spoon or paring knife.
  • Place softened pumpkin pies into a heavy-bottomed saucepan along with 1 1/3 cups water.
  • Add the sugar, maple syrup, cinnamon, and cloves to the saucepan. Stirring constantly, bring to a boil for 1 minute.
    1/3 cup brown sugar, 1 tbsp ground cinnamon, 1/4 tsp ground cloves, 2 tbsp maple syrup
  • Reduce the heat to medium and cook for 10 minutes, stirring often.
    • If the mixture is getting too dry, add water 2 tbsp at a time to keep it from scorching.
  • Mash the pumpkin with a pastry cutter or a potato masher until the pumpkin has been broken down.
  • Blend the pumpkin and an additional 1 & 2/3 cup of water with an immersion blender until smooth, or transfer it in batches to a blender or food processor.
    • If you're using a stand blender, let the pumpkin butter cool a bit first and leave a vent in the lid to keep steam from building up. (You can set a kitchen towel over the blender to keep it from splattering through the vent.)
  • Continue to cook the blended pumpkin on medium-low, stirring occasionally until the mixture has thickened.

Notes

  1. Use 32 oz of canned pumpkin and thin with water bit by bit during the cooking process.
  2. Makes 3-4 cups, depending on how much you cook it down.
  3. Nutrition values are an estimate only.

Nutrition

Serving: 1tbsp | Calories: 28kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Sodium: 40mg | Potassium: 31mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1569IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg