Canning Pumpkin Butter

Pumpkin butter is a cozy fall favorite that captures the essence of autumn in a jar. Its smooth, spiced flavor pairs beautifully with toast, biscuits, pancakes, or even swirled into yogurt and oatmeal. Homemade pumpkin butter not only tastes better than store-bought but also lets you control the sweetness and spice.

While it’s a delightful treat, it’s important to know that pumpkin butter is not recommended for home canning due to food safety concerns related to its density and low acidity. However, it can be prepared, stored in the refrigerator for a couple of weeks, or frozen for several months to enjoy safely. This recipe shows you how to make a delicious batch of pumpkin butter and store it properly.

Let’s dive into the recipe so you can fill your kitchen with the warm, comforting aroma of spiced pumpkin!

Cooking Time & Serving

• Prep Time: 10 minutes

• Cook Time: 30–40 minutes

• Total Time: ~50 minutes

• Servings: About 24 (2 tablespoons per serving)

• Storage: Refrigerate up to 2 weeks or freeze up to 6 months (do not water-bath or pressure-can).

Ingredients

• 2 cans (15 oz each) pure pumpkin purée (not pie filling)

• 1 cup apple cider (or apple juice)

• 1 cup brown sugar (lightly packed; adjust to taste)

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground cloves

• ½ tsp ground nutmeg

• 1 tsp vanilla extract

• Pinch of salt

How to Make Pumpkin Butter

1. Combine ingredients
   In a large saucepan, add the pumpkin purée, apple cider, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir until well combined.

2. Cook down
   Place over medium heat and bring to a simmer. Reduce heat to low and cook uncovered for 30–40 minutes, stirring frequently, until thickened. The mixture should coat the back of a spoon.

3. Add finishing touch
   Remove from heat and stir in the vanilla extract. Taste and adjust sweetness or spices if needed.

4. Cool & store
   Allow the pumpkin butter to cool completely. Transfer into clean jars or airtight containers. Refrigerate for up to 2 weeks, or freeze in freezer-safe containers for up to 6 months.

Notes

• Do not can pumpkin butter: The USDA and National Center for Home Food Preservation advise against home canning pumpkin butter due to safety concerns. Stick to refrigeration or freezing.

• You can substitute apple cider with orange juice for a citrusy twist.

• Adjust sugar to your preference or replace part of it with maple syrup for a richer flavor.

• For a smoother butter, blend with an immersion blender after cooking.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Roast and purée fresh pumpkin, but be sure it is fully cooked and smooth before using.

Q: Why can’t pumpkin butter be safely canned?
A: Pumpkin butter is too thick and low in acidity, which makes it unsafe for water bath or pressure canning because heat cannot penetrate evenly.

Q: How long does pumpkin butter last?
A: Up to 2 weeks in the refrigerator and up to 6 months in the freezer.

Q: Can I reduce the sugar?
A: Yes, but keep in mind that sugar also helps preserve flavor and texture. Adjust spices accordingly.

Nutrition (per serving – 2 tbsp)

(Values are approximate and vary based on ingredients used.)

Disclaimer

Pumpkin butter is a sweet, seasonal treat best enjoyed in moderation. Always check for food allergies before serving, especially since this recipe contains pumpkin and spices. For safe storage, never attempt to can pumpkin butter at home—stick to refrigeration or freezing methods.