Love and Confections: Semi-Homemade Pumpkin Butter #PumpkinWeek

September 28, 2015

Semi-Homemade Pumpkin Butter #PumpkinWeek

Semi-Homemade Pumpkin Butter is sweet, full of warm Autumn spices and extremely easy to make.

Semi-Homemade Pumpkin Butter from #PumpkinWeek

#PumpkinWeek is here again and I can't be more excited. 19 Bloggers have come together to celebrate all things pumpkin! We will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

I have been a canning fiend over the Summer, creating Strawberry Jam, Blueberry Jam, Cherry Jam, and Fig Jam. Homemade Pumpkin Butter has been on my Fall to-do list, and what better day to share it then the first day of #PumpkinWeek. Making your own pumpkin puree is easy, but with an active toddler and only a few hours a day to get everything done, I took the easy route and used a can of pumpkin puree as the base for my butter. Now don't be fooled, if you've never had it before, because Pumpkin Butter doesn't actually contain butter - it's named for the smooth consistency.

Semi-Homemade Pumpkin Butter from #PumpkinWeek

Four simple ingredients plus 30 minutes gets you delicious mason jars full of Fall flavor! Be extra careful when cooking the pumpkin - I used a splatter screen because hot, bubbly pumpkin puree really hurts if it gets on your skin - ask me how I know.

Semi-Homemade Pumpkin Butter from #PumpkinWeek

One important thing to remember about Pumpkin Butter is to not can in the traditional hot water bath. Both the USDA and the National Center for Home Food Preservation both agree that when pumpkin flesh is cooked down, it becomes extremely dense and difficult for heat from canning to fully penetrate the butter. Basically, the pumpkin may not get to the needed temperature to kill botulism spores. It is also a low-acid vegetable, which is also an environment for potential botulism. Don't let this deter you, though. Making pumpkin butter is safe, and it can be stored in both the refrigerator or the freezer.

Semi-Homemade Pumpkin Butter from #PumpkinWeek

Semi-Homemade Pumpkin Butter
Adapted from AllRecipes
Click here for a printable recipe
Yield: 5 half-pint jars

Semi-Homemade Pumpkin Butter Ingredients:
- 1 29 ounce can of Pumpkin Puree, not pumpkin pie filling
- 1 cup Apple Cider
- 1 & 1/2 cup Light Brown Sugar
- 1-2 tablespoons Homemade Pumpkin Pie Spice

Semi-Homemade Pumpkin Butter Directions:
1. In a medium-large saucepan, combine the Pumpkin, Cider, Brown Sugar and Pumpkin Pie Spice. Whisk to combine.
2. Heat on medium-high until it comes to a boil. It will not be a rolling boil, because the pumpkin is dense. It will be like bubbles popping and splattering. To avoid getting burned, please use a splatter screen, so the steam can evaporate.
3. Cook for 30 minutes, until it is thick, stirring frequently. Remove from the heat and let it cool completely before placing in jars.
4. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Enjoy!

Until next time, 

#PumpkinWeek Day 1 Recipes:


  1. I would have never known that about pumpkin not being able to be sterilized by boiling it in the jar. Good to know. Also I can image the hot stuff would hurt to get on your skin. I've burned myself enough times with sauces to know that stuff sticks and burns. Hope your hand is ok!

  2. This is a great, time-saving recipe, Terri. Thanks for sharing it. And thanks, especially, for wrangling us pumpkin-lovers for this annual #PumpkinWeek!

  3. I've never roasted a pumpkin gefore, so I love that there's no need to for this recipe. Sounds delicious!

  4. I adore pumpkin butter but have not attempted to make it myself.... yet! Thank you for sharing and especially for hosting this great party!! oxox

  5. Who knew pumpkin butter could be so easy to make! It sounds amazing. Thanks so much for organizing this year's Pumpkin Week again :)

  6. Oh my your looks sooo good, I love all the flavors that you have put into this.

  7. This is a great idea! I can't wait to try it!

  8. Thanks Terri for sharing this great recipe but even more thanks for all your hard work putting this event together. We appreciate it.

  9. Oh I do love, love, love me some pumpkin butter. I made it in the crock pot for the first time last year - and your post has my mouth salivating again at the thought... those lovely, lovely smells alone while it's cooking down? Divine!

  10. Oh, I could see this slathered all over my morning toast or English muffins! What a wonderful way to celebrate the abundance of fall! Thank you so much for hosting #PumpkinWeek It's been so much fun!
    Renee - Kudos Kitchen