Oct 1, 2010

Pumpkin Butter




Pumpkin lovers will love this simple low fat pumpkin butter recipe which is so versatile to use, and deliciously good for you. Your kitchen will be filled with pumpkin spice aromas while making this.

A few ideas that come to mind with what you can do with pumpkin butter; serve it on toast or scones, add it to your latte for a pumpkin latte, make pumpkin oatmeal, pumpkin cheesecake, add it to yogurt with granola for a pumpkin yogurt parfait... have I enticed you yet? I cooked a pumpkin in my crock pot and pureed it in the blender, but canned pumpkin would work just as good. I love using real cinnamon sticks for this, but ground cinnamon would work in place of them.


Pumpkin Butter
Gina's Skinny Recipes
Servings: 30 • Serving Size: 2 tbsp • Old Points: 1 pts • Points+: 1 pts
Calories: 32 • Fat: 0.1 g • Protein: 0.5 g • Carb: 9.5 g • Fiber: 1.3 g • Sugar: 8 g 
Sodium: 3.5 g 

Ingredients:
  • 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 3/4 cup apple cider or juice
  • 1 cup packed brown sugar
  • 2-3 cinnamon sticks
  • 1-2 tsp pumpkin pie spice (to taste)

Directions:
    Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.

    227 comments :

    1. I have seen a couple of recipes for pumpkin butter and have been wanting to make it since last year! This will be there year. I know its really tasty and love that it's healthy too! Thanks for sharing this recipe!

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    2. The moment I saw this, I began to drool! I am a massive pumpkin fan. This time of year is my favorite. Squash's and pumpkins everywhere! Going to have to try this out. The hubby said no, but I know the kids and I will love it.

      Thanks for sharing your pumpkin butter recipe!

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    3. Apple slices dipped in pumpkin butter is a delicious healthy snack. I live on this in the fall.

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      1. Ohh, that sounds delicious - I'll have to try that out!

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    4. Looks delicious! And because it's gluten-free and vegan I just shared the link with my readers on Twitter. Happy Fall, Gina!

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    5. What kind of pumpkin did you use and how big was it? I was thinking about making pumpkin butter for my family and for my daughters teachers for Halloween. Oh, one more questions, how did you cook the pumpkin in the crock pot? I love using a crock pot. I can't wait to try it.

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      1. I was thinking about how I could make this in the crock pot as well. Perhaps modify it to resemble an apple butter recipe? I've never made apple butter in a crock pot, but I know you can.

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      2. http://www.food.com/recipe/pumpkin-butter-crock-pot-42281

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      3. you can also substitute butternut squash for the pumpkin. they are interchangable. YUM.

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    6. Thank you so much for this idea. I love this time of year because I feel as if I can put pumpkin in everything. This week I made a few pumpkin things one I did make it a Pumpkin Smoothie. It was so good!!!!. Thank you for your Blog!!! http://ashandlewplus2.com/2010/09/27/pumpkin-green-monster/

      Ashlee

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    7. Thanks Karina!!

      I used sugar pumpkins, removed the stem, scooped out the seeds, cut it into big pieces w/ skin and used my crock pot to cook it the day before. Once cooked it's easy to remove skin and puree. Wasn't sure what I was going to do with it. Some of it became baby food for the little one!

      You could also cook this on the stove.

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      1. I use a Pressure Cooker to cook my pumpkin...then bag it and mash it in the bag and freeze it...I will be getting some out of the freezer to try this with. :)

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    8. How long do you think this will keep in the fridge in an air tight container? I am so stoked to make this!! And it's all rainy and gloomy this weekend.....perfect!

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    9. This looks awesome! If I use the Splenda brown sugar blend I can bring the points down a little more, too. Thanks!

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    10. michaela :)10/1/10, 3:29 PM

      How long do you cook your pumpkins in the crockpot? I am so excited to try this recipe.. Now only to find the sugar pumpkins.. Are they usually at a grocery store like Safeway? Thank you for all your amazing recipes!! I love this site!! :)

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    11. @Criscipline - I would have to guess 3 days refrigerated? You could also can this, if you know how. Makes a nice gift!

      Thanks Carolyn, I should have mentioned Splenda lovers can use brown sugar splenda blend to lower points, or Agave would also work.

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      1. My pumpkin butter was made a week ago & still good kept in the fridge.Used a pie pumpkin but next time in a can as much simpler.Love it!

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      2. Hey. How much Splenda would you use if you did not want to use sugar? half the amount?

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    12. michaela - they are smaller than the jack o lantern type pumpkins. They have a huge variety of pumpkins and squashes by me. I cooked it in my crock pot on low for 8 hours. You really just want to cook it until soft.

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    13. its like you read my mind!! I am making some muffins for my mom's bday tomorrow, and I think some jarred homemade pumpkin butter to go with would be outstanding! Thank you...and I already know it will be good, there hasn't been a thing (not one) that has been just ok....everything you post is wonderful!

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    14. Ok I am like PUMPED for this...I must make it!

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    15. Gina, do you have any interest in adopting a sweet 48 year old woman? I am putting myself up for grabs. I think I would love living in your house. I volunteer to be your royal taste tester. Just no mushrooms. They are of the devil. LOL! Oh...and how much cinnamon if we use the ground variety please? I want to put the pumpkin butter in my oatmeal with some toasted almonds. Mmm! ~Karen

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    16. I will be using this in recipes myself for the next few days! And sure, I wouldn't mind adopting a taste tester! Do you do dishes? Lol! I would use 1/2 to 1 teaspoon of ground cinnamon instead of sticks.

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    17. sounds great I will give it a try! I will making some pumpkin puree this weekend! Although I just steam the pumpkin for 20 minutes. I made some pumpkin soup last weekend too! Very easy and low fat! Also working on a low fat pumpkin pie for Canadian thanksgiving next weekend, a crustless WW version! Wish me luck!

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    18. Oh my that looks sinful. I have to try this. It would go pefect on some walnut raisin bread.

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    19. I'm stopping by from Red's BF Community where Kristi is chatting about your awesome blog. I totally love what you have created here. I'm only on pumpkin butter, baked apples, and creamed spinach and I am totally hooked. Just love your blog. Thank you so much for sharing.

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    20. I was going to make apple butter, but this looks so good I might have to make pumpkin butter too!!

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    21. I am making this as I type and the house smells better than a Yankee candle! LOL Gina, since it doesn't stay in the fridge for too long, can you freeze it also?

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    22. I'm going to make this, this weekend!

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    23. I think I would love living in your house. I volunteer to be your royal taste tester. Just no mushrooms.Once cooked it's easy to remove skin and puree. Wasn't sure what I was going to do with it.

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    24. How long do you think this keeps in the fridge?
      -Erin

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      1. did you ever find out how long it will last in the frig?

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    25. Thank you for this delicious recipe! I can't wait to try it!!!!

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    26. I love the idea of this..perfect for fall-time gifts!

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    27. @Felicia - I'm sure it would be great with walnut bread!!

      @Lori- Great!! I'm not familiar with Red's BF community. I'm sure this would freeze well. I'm going to make recipes this week using pumpkin bitter so it doesn't go to waste.

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    28. Gina: If you use agave or splenda brown sugar, is it a 1:1 ratio?

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    29. What a terrific use for pumpkin. It' so healthy and abundant this time of year. :)

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    30. I love the versatility of pumpkin and apple butter. This sounds amazing-great idea to put in in parfaits and everything!

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    31. Would this also keep for around 3 days refrigerated if it was in a canning jar?

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    32. Your recipes are so awesome!!! Pumpkin butter - I've never tried it, but I love pumpkin. Sounds wonderful. Thanks for sharing.

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    33. Just wondering how much water, if any, you used in the slow cooker to do the pumpkin?

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    34. @Leslie- Yes, but I like to add a little less and taste it, then gradually add more if it needs it.

      @jscohe3 - Yes, unless you actually canned it following canning directions by boiling. Then it would last much longer.

      @Nicole, I covered the pumpkin with water. I did it in my slow cooker because I was away while it cooked, but you could also do this on the stove if you want it quicker.

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    35. I LOVE pumpkin butter, but have never even considered making it myself. My favorite application is to make a pumpkin brown butter sauce to go with butternut squash gnocchi. Actually, this combination is more than a favorite, it's an obsession...

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    36. Going to make this one!!! Yummy!!!

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    37. Just made this and it is heavenly! :) Thanks for posting this great recipe! Can't wait to put it on something!

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    38. This is AMAZING. Thanks a ton for posting it!!! My boyfriend LOVES this (and anything pumpkin, really) and I am so excited to put it in my oatmeal in the morning! :)

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    39. I just made this and it is delicious and SO easy. I made mine in a crockpot. Great to give as a gift. I will definitely make it again. Everything that I've made from your site has been wonderful! Thank you! :)

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    40. Never had pumpkin butter before. Made it w/the crepes for breakfast this morning. It was soo delicious! Totaly worth it. Can't wait to eat more. I have to agree w/ a previous comment it did make the house smell so good!
      ninabean

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    41. I know you said you would use this in recipes for a few days but I just wanted to say that I really love that you're giving us more ways to use this, like in the latte. :-) Especially since it doesn't last too long and you only use a little at a time. This is my favorite time of year and I'm loving your posts! I'm all set for this weekend now.

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    42. I love pumpkin butter! Looks so creamy and delicious! I am going to have to make some!

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    43. Just made this......YUMMY!!!!! Is the ONLY word that comes to mind!! Thank you so much!!

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    44. I am sure someone has canned it without getting sick, but the NCHFP/USDA do not reccomend canning pumpkin butter. They state that they have not been able to test a recipe that maintains proper acidity. They also advise against canning pureed pumpkin or winter squash at all---they say to cube it. I would definitely NOT do it in a boiling water bath if I decided to chance it at all- it should definitely be a pressure canner. They do have a suggestion for spicy pumpkin leather that sounds great!

      http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html

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    45. It was so easy to make! And soooo yummy!!!
      I didn't think I could finish the whole batch in a reasonable time since it makes quite a bit. So I froze it in an ice cube tray (about 1 tbsp each) to be added to lattes/breakfasts/whatever else when needed.

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    46. @myboyfriendcooks - that sounds amazing!!

      Thanks for the heads up on canning, it's not something I personally have learned. I love the idea of freezing in ice cube trays. The cell ice cube trays with lids at babies r us for babyfood, I like usitheir to freeze chicken broth, sofrito, etc.

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    47. Just made this---easy and super delicious! Thanks so much for the recipe!

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    48. Erica Marie10/5/10, 3:27 PM

      If i use cinnamon from my spice rack instead of the sticks, how much should i measure? ps- your awesome!!

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    49. Erica Marie10/5/10, 3:31 PM

      ooops!! nevermind!! you already answered that above...can't wait to try this!!! thanks!!!!

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    50. How much of this would you use in place of the canned pumpkin for the cheesecake? I plan on making both this weekend! Also, I can't wait to make the Pumpkin Spiced Latte, I can drive pass Starbucks all year without a blink, but once their pumpkin latte is there I can't resist, and it is so high in points even with ff milk!

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    51. I would use the same amount, just alter the amount of spices/sugar.

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    52. I just made this and I can't wait to make the pumpkin latte you posted with it! Thanks so much for sharing this awesome fall recipe.

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    53. Medic Mommy10/7/10, 2:15 PM

      Swirled this into some weight smart instant cinnamon oatmeal and also made cinnamon sugar pita chips for dipping! Yummm!

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    54. I made this today with Splenda brown sugar blend - sooooo yummy - can't wait to have it on oatmeal in the morning. Giving some as a gift to a diabetic friend...thanks for the recipe :)

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    55. i just made this and spread some on a piece of honey wheat toast. delicious, ill be making the latte later on tonight, seriously cant wait.

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    56. Gina---
      Do you have an apple butter recipe as well?? That would also be a delicious fall type spread. Love love love your site :)

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    57. Hi Gina! Love your site. I'm going to make this over the w/e cannot wait as it is Thanksgiving in Canada and this will make a great hostess gift.. I'm going to look for this sugar pumpkin and cook it in my slow cooker, did you fill the cooker with the pumpkin and then enough water to cover all of pumpkin? As if you were slow boiling it? Could you boil it on the stove, if so how long? Thanks as always..

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    58. I made this the other night. So good! I have yogurt every morning as my mid-morning snack, with granola. I finally brought some pumpkin butter with me to work and mixed some in. Delicious! I'll be mixing much of the rest in my big tub of french vanilla yogurt (I halved the recipe, since I wasn't sure I could use it all before it went bad). And I'm trying the pumpkin spice latte tomorrow morning. :)

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    59. I just made this pumpkin butter this morning for breakfast along with the pumpkin crepes. Yummy! I tried a bit of the pumpkin butter in my grits and it was good too. Toast is next. : )

      Terry

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    60. To cook the pumpkin, cover it with water and just cook it until it's soft when you pierce it. Whether it's in a slow cooker or on your stove.

      Apple butter is a great idea, I'll try to post that next week if time permits.

      @Kate- Love this in my yogurt with granola!

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    61. I'm trying to find the sugar pumpkins in my supermarket. One said they had the smaller pumpkins- pumpkin pie pumpkins-is that the same as sugar pumpkins or can I use them instead? I did buy a mini pumpkin but its smaller than a bowling ball so I don't think its the right one. Help- I really want to make this! :)

      Carmen

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    62. As a pumpkin fanatic, I had to try this out. It's so delicious! I'm going to make the pumpkin pancakes for breakfast tomorrow now that I have a batch of the this butter. My first great low point snack with this was 1 tbsp of pumpkin butter + 1 tbsp of whipped cream cheese and toast. I bet a waffle would be yummy too! I can't wait to try out some more recipes! Thanks so much for the wonderful website!

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    63. Could you freeze this in larger batches rather than ice cube trays? Like in 1 cup containers?

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    64. Made the pumpkin butter last night and it is BEYOND yummy! Now, can I add this to cream cheese to make a no bake cheesecake like the other recipe you have on here? If so, would it be 1/2 cup I would add? Thanks Gina!

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    65. If you're planning on canning this... USDA says keep in refrigerator or freeze. DO NOT leave unrefrigerated on shelf.

      http://www.uga.edu/nchfp/tips/fall/pumpkins.html

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    66. This is a really great recipe, thanks for sharing! question....how long do you think this will keep refrigerated in a jar?

      Thanks!

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    67. This comment has been removed by the author.

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    68. Literally just took this off the stove & it is SO yummy! Can't wait to use it in the pumpkin spice latte! Thanks for all of your recipes! You have made WW actually doable for me. I just couldn't jump on the berry and bulgar wheat band wagon! LOL!

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    69. So happy you are all enjoying this!! I love a delicious recipe that is also healthy! A pumpkin pie pumpkin would be great if you want to make the pumpkin from scratch. You could freeze this in larger batches, not a problem. Great advice about canning, I would probably avoid canning this since the USDA doesn't recommend it. And yes, you could absolutely use this in the cheesecake. Enjoy!

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    70. I made this recipe yesterday. It is fantastic, and made my house smell like autumn while it was cooking. I used 2 tablespoons of the pumpkin butter in my oatmeal. Delicious! I can't wait to try out the pumpkin latte recipe with this.

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    71. LOVE this! I made a batch and put in little glass jars with a lid and gave to my family at Thanksgiving.. Also, I just toasted 1 piece of WW bread, added 1 tblsp of Ricotta and some pumpkin butter, 2pts and sooooooooooooo good!!!! Thanks as always Gina!!

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    72. Hi Gina, after reading through all the comments I couldn't find a definitive answer anywhere stating exactly how long this will last in an airtight container in the fridge? I think from the discussion above, it's about 3-5 days? Can you confirm? I am so excited to make this and give as gifts!! Everything from this site is wonderful! Thanks!

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    73. @Lindsey - yes, this would keep refrigerated at least 3 days. I had mine for 5 and I was fine.

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    74. I made this last night using canned pumpkin and it is wonderful. I had it on my whole grain waffles this morning. yummy !!! Thanks bunches !

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    75. Has anyone used this pumpkin butter to change up the Pumpkin No-Bake Cheesecake? What did you do? How did it come out?

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    76. It's an even swap, just use less sugar and spices in the cheesecake. (taste it to your liking)

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    77. OMG! I just made this and not only does my house now smell wonderful, I now have a yummy evening snack! Thanks for this great recipe!!!

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    78. Just made this this morning, using the Splenda brown sugar blend -- used 1/2 of the measure, as they recommend. It is super-delicious!!! Only made a half-batch, as I only had 1 small can of pumpkin, but I'll be picking up more at Trader Joe's tomorrow to freeze batches of this stuff!

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    79. I don't like apples.. does the apple cider really add an apple taste, or could I just add more water or something else?
      How many WW points would this be, as listed, anyone know?
      Thanks!
      Sounds great!!

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    80. Perfect, perfect, perfect. Saving this for a weekend project!

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    81. I was just wondering, after its made how long will it last.refrigerated

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    82. Try this on a baked sweet potato....Heavenly !!

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    83. This looks soooo yum! I featured it on my blog today! Stop by is you like :)

      Blessings~
      Alisa

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    84. Finally got a chance to make this today (made a fresh batch of bread to go with it, too!)! It is sooo tasty!! Can't wait to try it on pretty much EVERYTHING!!

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    85. After finding your blog I was motivated to begin WW again! I did it before for over 6 months and lost 20-25lbs but since beginning grad school I have gained it all back due to stress! I tried this recipe this morning and it is amazing! I am planning on making your crepes tomorrow morning for breakfast. Can't wait!

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    86. Excellent! I'm happy to inspire!

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    87. Delicious, a family favorite :)

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    88. Making it this weekend! Yum

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    89. This is sooo good! I made it to put in pancakes and then have since put it on pancakes, graham crackers, and English muffins. Thank you for such a fantastic recipe!

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    90. Great recipe, I already have a jar of pumpkin butter and tomorrow I'm looking forward to making the smoothie. Pumpkinzillas unite!!! ;-)

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    91. This stuff is amazing. I added some extra brown sugar b/c I like it really sweet. I'm totally addicted now, THANK YOU!

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    92. this is one of the first skinny taste recipes i've made and love it. made the crepes and pumpkin butter for my grandson's breakfast since he loves pumpkin pie. have come up with sooo many uses that i always keep a jar in the frig.
      keep up the good work!
      roe

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    93. Yum, yum, yum! Made this recipe this weekend from homemade pumpkin puree, and it was delish!

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    94. I made this last week - along with the pumpkin cheese cake and pumpkin cream cheese - all very yummy! I mixed the pumpkin butter in with Chobani vanilla greek yogurt and added 1/2 cup of GoLean crunch cereal for breakfast - a delicious way to start the day. BTW - it makes your house smell amazing while it is cooking!

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    95. Made this last night and it is sooo good!! I am going to use it on your pancakes and your pumpkin spice latte today. Can't wait to make them!

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    96. Since I started my diet, this is one of my main staples. How did I ever live without pumpkin butter? I just wanted to share an idea my friend and I figured out. If you mix pumpkin butter with Dreyer 1/2 fat icecream it is only 3WW pts for 1/2 cup, and it taste Awesome!

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    97. Great tip!! Yum, I'm all out, time to make more!!

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    98. I am making some now, I hope it turns out alright! I used fresh pumpkin and half a can of canned pumpkin. It does smell great!

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    99. I just had to chime in. THIS is one of my FAVORITE items yet! I have used it on just about everything but wanted to let you know one way that I use it. I add it to my oatmeal. I use the old fashioned oatmeal that requires you to boil the water first. Add the pumpkin butter to the water and heat until boiling, then add the oatmeal. You can add a little vanilla and some sweetener (I use Splenda) to taste. It smells wonderful as it cooks and is so good. If I do my math right, we're looking at about 3.5 to 4 points per serving.

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    100. I made this pumpkin butter and canned it. Omg so good. I like it way better then the one my sister bought me at William Sonoma for $13 bucks! I use it to put in my oatmeal, lattes, and anything I can get my hands on! Gina you have done it again! Thanks.

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    101. The beauty of a recipe like this one is that the ingredients are readily available, but more importantly, affordable. It doesn't matter how enticing the recipe looks if you can't afford it. But this, I can afford. Looks delicious.

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    102. I took this to my family's Thanksgiving, and everyone wanted the recipe. My uncle suggested using it as empanada filling, which I think would be awesome!

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    103. Priyanka- yes, this is very inexpensive to make.

      Amanda, like pumpkin turnovers!

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    104. I love this recipe, It is easy to make and tastes great. I made this for Thansgiving, we used it to spead over toaste, pancaks, and waffles. It was such a big hit, that I am in charge of making breakfast Christmas moring.

      Thanks for the recipe.

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    105. this is really good with yogurt!!!

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    106. caffeinated.girl2/13/11, 11:08 AM

      I made this recipe to go with your crepes for brunch today. I wanted to say thank you for all these amazing recipes, you've kept my weight loss journey full of tasty dinners and desserts. The pumpkin cheesecake made our list last week, and was quite good.

      I didn't happen to have any brown sugar, so I used the splenda blend in it's stead, and I only have light apple juice, but those two things brought this down to 1 point plus per serving when I plugged the recipe into WW. Which was something that made me smile. :)

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    107. You're welcome! One point plus per serving is def. something to smile about!

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    108. I tried this recipe and the Cinnamon sticks are still whole. Are they supposed to dissolve completely and I'm doing this wrong, or is everything alright?

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    109. The sticks don't dissolve, you toss them when you're done.

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    110. I just had some pumpkin butter on grilled bread tonite, so delicious! It was a gift a couple of years ago from a good friend of mine and at first I was nervous to taste it but man I quickly got hooked on it! Thanks for sharing this recipe!

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    111. Jen Lepley-Callan9/18/11, 12:35 PM

      Making this now...I used dark brown sugar, its all I had, so mine looks a little more like apple butter!! I'm so excited for the pumpkin latte and on my bagels and/or raisin toast this week!! House smells just like fall today!

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    112. This is so good! I used it in my oatmeal this morning and now just ate some with a spoon. It's just that good!

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    113. I LOVE this! I adore pumpkin anything, but I'd never tried pumpkin butter before. I made it last night and had it with toast, and this morning I made a pumpkin frappuccino. Delicious.

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    114. After seeing all your other recipes that use pumpkin butter, I went out and got pumpkin puree today specifically for this! I wonder - could you throw all the ingredients in the slow cooker and let it cook overnight? I'm sure it would be great to wake up to!

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    115. Yummy recipe. Baked a sugar baby pumpkin in the oven which only yielded 2 1/2 cups puree, so had to adjust the other ingredients according. I only used 1/2 of the brown sugar and added powdered stevia to sweeten it more. But even so, still delicious. Can hardly wait to try the skinny latte and pumpkin crepes using this butter. Thanks for sharing.

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    116. I made this and WOW it is so yummy!!!

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    117. It's that time of year!! This looks awesome!! Will be making it soon!! Thanks Gina!

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    118. This was such an EASY recipe and SO delicious! Mine is currently simmering right now :)

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    119. Made this to kick off fall last year and it has become my new back to school tradition! Pumpkin spice lattes here I come!

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    120. Came across this page from Pinterest and LOVE it! I have several of your recipes bookmarked. I made this pumpkin butter last night to kick start the fall season and we all love it! I even took 2 jars up to my son's pre-K teacher and assistant and they tasted it on the spot and were in love too! Thank you for a wonderful recipe!

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    121. I added this to FF Greek yogurt...YUMMYYY!!!! is all I can say. No more buying Pumpkin Latte's for me either.... :-)

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    122. I made this and it is very yummy. I added a 1/2 orange zest and some extra cloves just because I like to spice to come through a little stronger.

      READ BEFORE CANNING** I was going to can this and then came across this warning from the USDA saying it's unsafe to can pumpkin butter even if using pressure canning.
      http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/

      But you can freeze or just be a good friend and give some away, people will love it. Oh and they'll ask you next week for more.

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    123. I made this recipe today to give as gifts at our pumpkin patch party. One batch fit perfectly in 12 4oz jars. I topped the jars with these precious labels http://www.etsy.com/shop/mudandtwig?section_id=8150466
      I did add a total of 1 1/2 cups of apple cider bc it was a bit thick.
      Thanks for a great recipe.

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    124. This recipe is great! I made a batch last night and then blended about 1 1/2 tbsp of the butter with 1/3 cup of ricotta cheese in a mini food processor, then crumbled a thin ginger cookie over top. It's kind of like a pumpkin cheesecake mouse!

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    125. This is the best on oatmeal!! I am in love!!

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    126. I'm in a pumpkin kick. Made this today (along with the white bean turkey pumpkin chili). Another delicious recipe. Looking forward to making pumpkin latte tomorrow morning and maybe even the pumpkin swirl cheesecakes. Thank you so much for this wonderful website. I tell everyone about it.

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    127. This is delicious! Just made it this morning. I doubled the batch, anticipating canning it - then read through the comments (thank GOODNESS) and saw that I can't can it. So now I have a LOT of pumpkin butter on my hands! It made me 8 half pints (8 oz jars) Hopefully I have a lot of friends who will want this ;)

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    128. Oh my goodness goodness gracious this was UNBELIEVABLE! Easily one of the most amazing pumpkin thing to ever touch my tastebud ...!

      I even bought myself a bag of high end decaf coffee so I can enjoy pumpkin coffee after dinner!

      (And I will be using it in the pumpkin pancakes I'll be making for dinner tomorrow night ... That is, if there's any left. haha!)

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    129. Words can not describe how good this is....I am in love! Thank you!

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    130. This is so yummy and so easy! Thanks for the recipe!!!

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    131. I'm curious about those who have canned this....what have your results been like after opening a processed jar? There are many articles out there that recommend AGAINST canning anything pumpkin, so I've avoided doing it, but I'm still curious about it...

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    132. This pumpkin butter is fantastic. I love your website, Gina. You have really helped me discover healthy cooking!

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    133. I added this to yogurt, and topped it with crushed up lowfat graham crackers for a crunch - a pumpkin pie parfait. So delicious, thanks Gina!

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    134. I made this with watered down applesauce in place of apple juice because I didn't have any in the house and it still came out really good. I really taste the brown sugar in it....after I made the recipe I came back on the site to make sure that I was supposed to use a whole cup LOL

      anyway, now its frozen in my freezer and I'm going to whip it out on thanksgiving and put it on my turkey!!!

      I also made the pumpkin spice cupcakes!! They are the BOMB!!!!

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    135. I made this last night and put some in jars for my friends for their Thanksgiving and I have been getting rave reviews! SO easy and made the house smell great! i can't wait to take it to my families thanksgiving (I think I will have to take some out and leave it at home to ensure I will get some!)Thanks for the great recipes!!

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    136. I found your blog post (still infamous since last year!) via Sugar Rush and loved the idea that Molly made it in a crockpot! Even easier! Such a great recipe--thanks for sharing!

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    137. I'm making a new batch of your pumpkin butter for the second delicious time. This time, I used just a 1/4 cup of Splenda brown sugar, thus bringing down the calories to a mere 38.

      Thank you for this YUMMY!!!!!!!!

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    138. How big is the serving that equals 88 calories? Thank you for this--I love pumpkin butter and am thrilled to be able to make it myself!

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    139. I did not read all of the posts, but there is a lot of interest in this recipe (and I will probably try it at our home, because it sounds delicious!). BUT HUGE CAUTION!!! this can not be water bath canned!!!! If you are going to can it, it must be pressure cook canned. You can water bath can a fruit butter (because it is a high acid product). But Pumpkin is a low acid vegetable, and should NEVER NEVER NEVER!!! be water bath canned, or just hot filled into a jar and left. Once you remove the oxygen from this, botulism can grow. (I am a food inspector, and have a degree in Food Science, so please do not can this product.)

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    140. Instead of the apple cider or apple juice, can you use apple sauce?

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      Replies
      1. It needs some liquid, water would work.

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    141. Love pumpking butter! If you don't have time to wait 8 hrs for slow cooker, you can do this in the microwave! Prepare & cut up the same way but place in microwave safe bowl, cover w/plastic wrap & make small slit with a knife to vent, and microwave on high till tender!
      Thanks for all your tasty recipes...I recommend your site to all my friends!
      Ilene P.

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    142. Any idea how long pumpkin butter keeps fresh in the fridge?

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      Replies
      1. I would say at least a week, probably longer.

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    143. I love pumpkin butter. I am interested in this. Do you think you could use brown sugar splenda? My daughter is insulin diabetic so I wanted to cut carbs but I want the same taste. Thanks for sharing your recipes.

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      1. I think you can, I don't see why you couldn't.

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    144. Thanks so much for this recipe! I have two crook neck pumpkins on my counter that my father in law grew. I am going to try this tonight! Just imagine starbucks pumpkin scones made with this instead of just puree, YUM!!!!

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    145. I am very new to cooking, but I really want to try this! I looove pumpkin! One question is, is it ok to use ground cinnamon instead of cinnamon sticks..?

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    146. Hi! Long time recipe stalker, first time commenter. I am OBSESSED with SkinnyTaste and with pumpkins, so this was a match made in heaven. It is easy to make (just combine, heat, and stir!) and left the whole house smelling amazing. Want a fantastic, low point treat? Mix 2-3 tbsp of the pumpkin butter into a container of vanilla Greek yogurt. It is like having pumpkin pie for breakfast- AMAZING!

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    147. Made this yesterday so I could make the Pumpkin Overnight Oats in a Jar this morning which was absolutely delish. I also had pumpkin butter on a english muffin(5 pts.plus) for a snack yesterday. Great recipe Gina! Your recipes make WW so much easier.

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    148. I love this website and suggest it to my clients as a tool for healthier living. Thank you so much for posting all of these great recipes!

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    149. I live in Korea and pumpkin puree is not readily available, I'm wondering if I can use the pumpkin pie filling instead and how would I have to change up the receipe...thanks!! ;)

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    150. I made this last weekend, used some on pumpkin pancakes, and froze the rest in ice cube trays. I add a couple ice cubes of pumpkin butter to 8-ounces of cold coffee, one scoop of protein powder, and some ice to make a delicious Pumpkin Frappe. Starbucks doesn't give you protein in your Frap! :) Great recipe! Love having it on hand for the fall.

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    151. Patti Scully9/16/12, 10:35 AM

      I just made this recipe and canned some in small jam sized jars for gifts. I also love the idea of freezing some in ice cube trays! Thanks for the recipe!

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    152. I have never used cinnamon sticks before and I am making this drink now. Are the sticks supposed to be hard or should they be just hard like a crispy cookie? Also do they melt during the simmer?
      Thanks

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      1. Yes the sticks are supposed to be hard. They don't melt. You remove them abd disgard them at the end.

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    153. I made the pumpkin butter last week and it has been a big hit. We have been using it as dip for sliced apples. My house smelt amazing while cooking. Thank you so much for sharing such healthy recipes.

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    154. I am SO excited to finally make this (making it as we speak) -- I have pumpkin in my yogurt every morning so this will be a delightful treat!

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    155. I plan to make this and put leftover in a ziplock and freeze whole. That way, I can break off however much I want. Kinda like pesto, just freeze in a bag and break off what you need! :)

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    156. This recipe is CRAZY GOOD! What a great way to start off my pumpkin season. I am going to make your apple butter recipe next for my Sweetheart who just now tells me he prefers apple butter - silly boy. Thank you for sharing.

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    157. This is on my stove right now simmering, and it already tastes and smells so good!! So happy already!

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    158. Amazing! I do think I may add a bit more pumpkin pie spice next time. I made my own instead of spending $6 on it in my local supermarket. Maybe that was the problem. At any rate, I just added it to some oatmeal and my toddler shared! Bonus, my 4 year old was psyched to have roasted pumpkin seeds from making the pumpkin purée!

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    159. Delicious! I just made it, but I didn't have cider or juice so I used water. It was still very good! Thanks!!

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    160. While I absolutely LOVE the original recipe, I made a happy mistake with this recipe the last time I made it and my husband likes it even better!! I added about 3/4 cup of no sugar applesauce to it in addition to the ingredients it calls for (I think I confused 2 recipes I had going at the time)....It seems to blend all the flavors and really brings it together. I know this ups the calories and points, but if you like this and want to try it with a change, add 1/2 to 3/4 cup of applesauce.

      Jen
      PS - This has become the only site I look recipes up on. You have changed our diets for the better!!

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    161. For several years, I bought a jar of pumpkin butter at Trader Joe's every fall. I ended up eating a spoonful or so and then the rest went bad. I didn't really know what to do with it; I spread it on bagels but it was too sweet. Then, a few months ago, I found a jar in the fridge and put a tablespoon into my morning yogurt. That was really good, but the next day I put the pumpkin butter in my oatmeal and became an instant pumpkin oatmeal addict. The jar was soon empty, and it was much too early to find more at TJ's. Enter this recipe. Now I can have pumpkin butter year-round! It's even tastier than the store-bought version, and I can adjust the sweetness if I want. I'm glad to see someone's tried the ice cube tray method of preservation; I was wondering if that would work.

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    162. Anyone try it with no sugar and just stevia? I want to give that a shot maybe with the leftover pumpkin puree from the pumpkin granola recipe I hope to try out today.

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    163. My first try at making pumpkin butter, and I'm in love, love, love! {{{sigh}}} Divine!

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    164. It makes a lot so next time will half it. Will be sharing with friends!!! :0)

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    165. It is recommended that you do not can pumpkin butter at home. Please read up on it before you attempt to do so.

      http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/

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    166. How long will this keep in the fridge?

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    167. Hi Gina :) I love your recipes! I was wondering, can you make this in the slow cooker like the apple butter recipe? Thanks!

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    168. Thank you so much for this recipe. It's helping me enjoy the fall season without all the junk. This stuff is so tasty. I love it in my oatmeal, as a dessert with whipped cream, with my yogurt and granola, as a dip for apple slices, etc... just made a chai granola with your pumpkin butter and a melted banana as the sweetener and binding agents and it came out delicious and only 80 calories for 1/4 a cup. Yay!

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    169. Probably already know this, but this person ripped off your photos....

      http://www.instructables.com/id/Pumpkin-Butter/

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    170. Made your pumpkin butter last night and love it. Already gave a small jar to an elderly neighbor and will be making more as gifts. And by the way cauliflower fritters are so far my favorite and they freeze really well for someone like m,e who lives alone

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    171. Hello there! This looks delish by the way! :) I was thinking of giving out jars of apple butter at my wedding but after seeing this I think I may do pumpkin butter! I was wondering though, because of wanting to do this, does it have to be refrigerated? I have found another recipe that says specifically that it does, does this? If so that will ruin my idea! :(

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    172. Delish!! Using the recipe above I made up & canned, pressure canning, a dozen 4 oz jar to hand out to neighbors & my clients. Everyone loved it & is asking for more. Since pumpkin is expensive in Alaska I used Libby's Canned pumpkin. I also used dark brown sugar which gave it a really nice hint of molasses flavor. Can't wait to place this in bigger jars for Christmas gifts! Thanks for a wonderful recipe!

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    173. All I have to say is love, love, love, love! Just had it on some skinny waffles. Delish!

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    174. Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We're using one of your pictures and are linking back to you. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!

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    175. This was really yummy! I have a whole jar of it in my fridge now. It was easy to prepare and very, very good!

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    176. So easy and so incredibly yummy!!!

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    177. Super easy and super yummy!! I froze mine into ice cube trays so that I can keep enjoying it throughout the holidays. So far, I've put it on top of my pancakes, put it in my yogurt and tonight I will put it in a smoothie. Awesome recipe!

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    178. This comment has been removed by the author.

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    179. @Gina @ Skinnytaste...

      Bad news!! ...it is not recommended to can the pumpkin butter, because of the risk of developing botulism bacteria.

      http://www.pumpkinpatchesandmore.org/pumpkinprecautions.php

      http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned

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    180. My good friend made this from your site and split the batch with me, IT IS SO GOOD... just had to come to your site and tell you myself. I eat it on a slice of toast for breakfast every morning. Thanks :) You're site is wonderful - husband no longer cares that I am cooking 'diet food'. :)

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    181. I have made this twice and am IN LOVE!! Today, I used the pumpkin from our jack-o-lantern sized pumpkin, and it turned out great! Made the butter and muffins from the puree and they are delish! Thanks, I am loving this website!

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    182. Catherine - Canada11/21/12, 10:52 PM

      I just made this the other week after I roasted and puréed 70lbs worth of pumpkin.

      Pumpkins I used were giant ones from my bf's friends garden in Minnesota.

      I ended up with 32 cups of puréed pumpkin lol:)

      I am in LOVE with this recipe! I eat it everyday. On toast so far, fabulous on GF toast.

      Then I had it on top of peanut butter.... YUM!

      Want to give as gifts but now know I need to tell people to keep it refrigerated.

      Thanks! All your recipes I try are completely awesome, but this one is by far the best!!

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    183. Ahh, dear lord - as I recently beat some of this into the cream filling for the best macarons I've ever made last week and put some in a sundae I wanted more of despite it being dessert to a large satisfying-day-at-work dinner, it was due for me to thank you for this recipe.

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    184. I just took this off the stove, and it is sooooo good! Can't wait to try it in the Smoothie recipe I recently found! However, I think it will be best enjoyed on toast or hot, buttered biscuits!! I used 2 cans of pureed pumpkin and adjusted the spices slightly to accommodate, used half cup each of light and dark brown sugars, apple juice instead of cider, and added a tiny pinch of salt. I ended up cooking mine about 45 minutes for extra thickness. Love it...thanks for sharing.

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