Pumpkin Butter

Pumpkin Butter

By Dan, July 11, 2014

Pumpkin ButterMy apartment smells like Autumn. Yes, it is only July, but since I could boil food on my patio, my mind seeks a certain escape. Not only am I daydreaming of cooler days (cough -- still Arizona mind you -- cough), but I am also working on my "Halloween Special" for HorrorAddicts.net. The fine folks at my favorite blog and podcast are putting together a rather unique DIY-style book called The Horror Addict's Guide to Life. Submissions end in August, hence my work to whip up recipes now.

Now, to my mind, as a Horror Addict myself, no holiday is better than Halloween. Rather than submit a zany list of "ghoulish goodies" for Halloween, my thoughts immediately leapt to pumpkin recipes. More than just pumpkin pie, but everything from scones to soups to pumpkin seed brittle. Oh yeah. Autumn came early, my friends.

The recipe below is just one of the many I am working on for my submission to the book. I wanted to share it with you not only to tease the book, but because it is a favorite of mine and I think it is tasty year-round.


Pumpkin “butter” is kind of a deceiving name for this aromatic ambrosia. Rather, this is more of a sweet sauce made of pumpkin, spices, all-natural juices, and syrups. There’s no added sugar in this so you can enjoy it any time.


Yield: 2 cups

2 cups Pumpkin Puree
1/2 cup apple juice, no sugar added
1/2 cup honey
2 Tbsp pure maple syrup
1 Tbsp Pumpkin Spice
1 tsp molasses
1 tsp lemon juice
Pinch of salt


  • Large saucepan


  1. Place all of the ingredients in a large saucepan over high heat and stir well to combine.
  2. Bring the mixture to a boil. Reduce heat to low and simmer for 30 minutes or until thickened to your taste. Stir occasionally to prevent burning around the edges.
  3. Allow the mixture to cool before pouring into a jar or container.
  4. Let it set in the refrigerator overnight so that all of the flavors to really meld together and thicken up.


If you have a crock pot then you can get your slow cooking on. Just set to Low and cook for 2 to 3 hours. If you want to double the recipe to make more (because this stuff is incredible!) make sure that you double the time to slow cook to about 4 to 5 hours.

If you do not have a crock pot, you can still slow cook this if you have a casserole dish with an oven safe lid, or a dutch oven. Just bake in an oven set to 200 F degrees for the same amount of time.

This stuff smells and tastes great, so I go the stovetop route personally.

As with Pumpkin Puree, Pumpkin Butter freezes very well but it isn't recommended that you preserve Pumpkin Butter. Pumpkin and other squashes are low-acid and even though this is cooked thoroughly with apple and lemon juice, it may not approach the proper pH level for pressure canning. Botulism is a nasty thing, my friends.


This is delicious on everything, but it goes especially well with pumpkin scones and pound cake.

Adapted from


What do you think?

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