Pumpkin Butter


As of yesterday, it is officially fall… which means it’s officially pumpkin season! And while the thermometer outside our Northern California home suggests otherwise, I’m ready to gear up for sweater weather and warm spices. One culinary must of mine at the beginning of the season is making pumpkin butter. It’s super easy to make, lasts for weeks (depending on how often you eat it, of course), and can literally go on almost anything. Have it for breakfast on toast, in a parfait, or on pancakes (or my Brown Butter Spiced Parsnip Bread!); dip sliced apples into it or make it part of a seasonal cheese tray for a snack; spread it on a brie grilled cheese, or prosciutto sandwich for lunch; put it on ice cream, in a cake, or on cookies for dessert… or just eat the stuff right out of the jar! The stuff is seriously so good I’m tempted to work it into some kind of savory entree creation. Plus you get the added bonus of spiced pumpkin wafting through your house while it cooks. Talk about the best way to kick off fall!


Pumpkin Butter

Yields 2 cups


  • 15 oz pumpkin puree (canned or fresh)
  • ½ cup sugar
  • 1½ cup brown sugar
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. salt
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice

In a small (1.5qt) saucepan with a heavy bottom, mix all of the ingredients together. Over the lowest heat setting on your stove, cook the pumpkin mixture for 2½ to 3 hours. Due to the high sugar content, make sure to stir frequently and keep the temperature as low as possible. Low and slow is the best for this recipe. The end result will be a creamy, thick, sweet pumpkin butter that you won’t be able to get enough of.


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