Pumpkin Butter
Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It’s like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!
Pumpkin Butter
Fruit butters contain no dairy. They are similar to a jam made with homemade or canned pumpkin puree, brown sugar, apple cider, cinnamon sticks and pumpkin spice. A little goes a long way when you want to add a little spiced sweetness to anything you’re eating. I love smearing some on my toast, or swirling it into my oatmeal and yogurt. A few more ways to serve it, have some on a slice of toasted Pumpkin Banana Bread or rolled in these pumpkin butter crepes.
October is one if my favorite months, and not just because it’s my birthday month. I love the changing of seasons, when the leaves start turning color, wearing cozy sweaters, and of course everything that comes along with pumpkin season. If you’re a pumpkin spice fan, you’re going to love this easy recipe!
Pumpkin Butter Uses
I make this every fall and have gotten creative coming up with new ways to enjoy it. Here’s some ideas, I would love to hear how you enjoy yours!
- Spread it on whole grain toast.
- Swirl some into your Greek yogurt.
- Use as a filling for crepes.
- Spoon some into your oatmeal.
- Add it to your smoothie.
- Spoon some in your Overnight Oats.
- Add a little to your morning Latte.
I love using real cinnamon sticks for this, but ground cinnamon would work in place of them.
Shelf Life
Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks. It may also be frozen for 3 to 6 months.
How To Make Pumpkin Butter
More Pumpkin Recipes You Will Love
- Pumpkin Cheesecake Shooters
- Pumpkin Roll Cake
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Spice Quinoa Cookies
- Pumpkin Smoothie
Pumpkin Butter
Ingredients
- 3 1/2 cups homemade pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
- 1 cup packed brown sugar
- 3/4 cup apple cider or juice
- 2 tsp vanilla extract
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice, to taste
Instructions
- 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.
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This is absolutely the best recipe. I think I will save this recipe for special times in the fall starting in October. It really spices up plain oatmeal or just on a piece of toast. It’s a must try.
This is my first time commenting but, I make several recipes every week. This is my go to site and it has made dieting so much easier ! I felt compelled to comment on this one after trying it in yogurt. Pleasantly surprised how amazing it is and still healthy! I also made the the pumpkin cheecake cupcakes, which were amazing. Thank you for showing me how to bake and still diet !! <3
I am IN LOVE with this butter, it isn’t fall in my house until I make this for my lattes, bread, oatmeal, muffins and everything!! Thank you so much for this wonderful recipe!
What kind of cider do you use? Or if I use apple juice should I lessen the sugar?
You can use either cider or juice.
This looks like a great idea for holiday gifts! I am curious about the cinnamon sticks. Do you remove them after or leave in with the butter? BTW I have all of your cookbooks and love your recipes! Thanks!
Remove them.
Remove them. 🙂
I have left them in the jar, especially when giving them as a gift. I have not experienced any issues in doing so.
Excited to try this. Questions can I can this?
No. The purée is too dense to get to a 240°F temperature in the center.
I have not preserved them but I have frozen them. It defrost really nicely and holds its consistency.
Yummy. My boyfriend said it tastes just like the kind you buy in the jar!
Made this last night. It was easy to make, it just took a lot of stirring to make sure it doesn’t splatter while it cooks. I ate it still hot on half a piece of toast. It is yummy and tastes like all things fall! I put a little bit in with almond milk into my milk frother, added some espresso and a sprinkle of pumpkin pie spice on top and had the best pumpkin spice latte!
I use a crockpot when making pumpkin butter. It does the work for you.
how long doyou leave it there for? sounds genious!!
How big is a serving? Is it 2 smart points for 1 tablespoon?
Serving size is 2T, serving sizes are listed above nutritional info. 🙂
Has anyone made this recipe in a crock pot? Just wondering what the time would be in a Crock-Pot. I’d like to make a rather large batch as I am thinking of using this as a wedding favor. Thanks!
I was thinking same thing. Id say to watch it just like ive done with apple butter and you will know when its the consistency and flavor you want
What can you freeze this in? Mason jar? I do not like to put things in bags while freezing ..
also after you make this .. can you put in a mason in the fridge or should you let cool down and then put in a mason jar and store in fridge
I am reading mixed reviews on this in the thread on how long it lasts fresh in the fridge
I’m making another batch of this simple recipe to use over Thanksgiving weekend. The better tasting apple cider you use (I have found that R.W. Kudson has an amazing spice taste) the less sugar you will need. I use this on toast, greek yogurt and oatmeal. It also freezes well!
Love pumpkin pie and this recipe allows me to indulge my craving and still maintain my weight. It’s so delicious, I had to restrain myself from licking the spoon every time I stirred it in the pot!
This is yummy! I made several small jars to give to friends.
Hi Gina,
Can this pumpkin butter be stored at room temperature in an airtight container? And if so, how long will it keep?
Thanks!
Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks. It may also be frozen for 3 to 6 months.
Has anyone tried using monk or stevia? I would like to cut down the sugar if possible.
This is so good. 🙂
I’ve made this in the past, and again this weekend with fresh pumpkin puree. It’s yummy!!
I noticed that on the main index page, it looks like it says it is 3 points (the text next to all the icons says “3 | 42”), but it shows 2 Freestyle points when you go into the recipe itself. Just thought I would mention that in case you wanted to make an update.
Thanks again for all your wonderful recipes!
This is soooo easy to make and sooooo yummy!!!! My house smells very yummy.
I made this today and it is absolutely fabulous! Thank you so much for your recipes. I cannot imagine the time and effort you must put into your recipes and this site, but please know how very much it is appreciated! My family eats SkinnyTaste meals/recipes at least twice a day!
Delicious and made the kitchen really smell like fall!
Absolutely delicious! I used fresh pumpkin. And I froze half of it for later. Can’t wait to try it in oatmeal. ❤️
If I were to use ground cinnamon in place of the cinnamon sticks how much would I need to use?
1//4 to 1/2 teaspoon?
how long will this last, once made and kept in the fridge?
Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks. It may also be frozen for 3 to 6 months.
DO NOT WATER BATH or pressure cook CAN THIS!! In case you do not want to read all 250+ comments there are a couple of references against canning the butter. Here is a good link explaining why it cannot be canned.
https://foodinjars.com/blog/canning-101-why-pumpkin-butter-cant-be-canned/
It does say you can freeze the product, just don’t water bath can it.
According to all the comments this must be incredibly good. I have some frozen pumpkin puree thawing right now and then I will make it.
Can I use apple cider vinegar? Just q I it confused with this. Thanks!
For those commenting about canning pumpkin butter, The National Center for Home Food Preservation advises never to can pumpkin (or other winter squash) purees because the pH value of squash purees is too high. The risk of botulism is too great. You can safely freeze pumpkin butter (or other squash purees).
I’ve made your pumpkin butter a few times, most recently this weekend with the pumpkin spice crepes for Sunday dinner. It was a huge hit with my kids, my nieces and nephews, the grandparents. In short, everyone loved it! Thank you for such excellent recipes.
I’ve never made pumpkin butter before, but I LOVE pumpkin everything! This recipe is delicious! Easy to follow too. I wish I knew how to can the pumpkin butter. Any advice would be greatly appreciated!
I can’t advise on canning the pumpkin butter, but can tell you that it freezes well. I use small plastic containers with lids and freeze it in portions that I can consume within a few days (about 1/2 cup)..
Do you leave the cinnamon sticks in after cooking or remove before jarring?
Yes, you can leave them in.
this would be a wonderful Christmas gift!!!
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I switched the apple juice/apple cider out and just used an apple puree. I cut up an average size apple and pureed it in my vitamix blender with just water and a pinch of cinnamon. I don’t use too much liquid. I like it this way.
Would this recipe turn out ok if truvia was used?
How long does a batch last in the fridge?
Could if be canned if the fridge life isn’t very long? I will probably be the only one that will be eating this so I am worried it will take me a while to get through a whole batch.
Instead of cinnamon sticks would it turn out with just cinnamon?
sure
Should I use light or dark brown sugar?
Either works, I usually buy light.
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Have you tried making this in an Instant Pot??
I haven’t tried it. Comment back if you do!
I tried it yesterday and it worked great! Here’s what I did. Whisk all ingredients in an oven-proof bowl (that is, something suitable for the IP). Place rack in bottom of Instant Pot insert. Add 1 cup water. Cover bowl with foil and set on rack inside IP. Cook on HIGH PRESSURE for 25 minutes. Turn off and allow pressure to release naturally. NOTE: The only bowl I had that would fit in the IP was too small to hold the entire recipe, so I had to cook in two batches.
The pumpkin butter was perfectly thick. I should note that I used some pumpkin puree that I had in the freezer, but I’m sure canned would work just as well.
One more thing — I haven’t made this recipe since last Fall, when I made it in a slow cooker. I’m tempted to try that method again to compare because I remember the flavor being a bit better with the longer cooking time. That being said, the IP was a very easy way to make this recipe.
I don’t have apple cider. What can I used instead?
Have you made it with fresh pumpkin? So much better than the canned stuff that isn’t really pumpkin at all.
No but you absolutely can!
What is pumpkin pie spice? I'd rather not go out and buy this if I don't have to. Is there something else I can use instead in it's place? Maybe a mixture of regular spices one would already have in their (pretty fully equipped) spice cabinet? Thanks! I can't wait to try this and make it for my coworkers for their xmas gifts!
From what I can find, it’s basically just mixed spice.
Making this for the "umpteenth" time since the recipe first hit the site. I just love it. Over the years I have adjusted the brown sugar and the pumpkin pie spice amounts down to my taste and increased the cinnamon. Have shared the recipe with so many…
I made this as written and found it too sweet. Next time I will decrease the sugar and add some orange zest. After it was done and so sweet, I added some apple cider vinegar and some more ginger. That helped some to cut the cloying sweetness.
WOW the house smells fantastic. I can't keep my fingers out of the pot (its hot). I am going to freeze in 1/2 c containers and use for your smoothie recipe in the morning. I can't believe how much I pay for pumpkin butter in the store… NEVER AGAIN….. THAnks again….. GREAT Recipe
Made this a couple times last year using canned puree. This year I'm using fresh pumpkin and cooking it in my crock pot. I believe you are using your own pictures and thought you might want to know that someone has borrowed for their own site and recipe! http://www.instructables.com/id/Pumpkin-Butter/
I will apologize if the answer is already here but if I do this in the pressure cooker, how long do you suggest I time it for? Thanks!!
What can you sub for the brown sugar?
Would this work with honey instead of brown sugar? Would I have to adjust the proportion? Maybe use 3/4 cup of honey instead?
How would u can this?
im going to try to water bath it,for 15 minutes or so after it starts to boil…or maybe half hour !!! to be safe…maybe look up and see how long to water bath apple butter and do the same…sjould be on line how to can apple butter…
There is absolutely no safe way to home can pumpkin butter or pumpkin puree (https://nchfp.uga.edu/tips/fall/pumpkins.html). It is too dense to property sterilize the product while canning at home. This recipe can only safely be kept in the fridge or frozen. Please do not poison yourself or anyone else by canning it.
I just made a double batch of this amazing pumpkin butter. I will be freezing a lot of it and pulling a little container full of this goodness out weekly. I did 2 tsp of the pumpkin pie spice and a dash of sea salt like someone else had suggested. I think I will be making this forever now for my yogurt and overnight oats. Thank you, Gina. Love your website.
I made this and its fantastic! Was wondering what the shelf life if though?! I have it in a sealed jar in the fridge…how long will it last?
Gina had said 5 days in the fridge but I just made a double batch and will be freezing 75% of it.
THERE IS REALLY NOTHING IN THIS THAT COULD SPOIL IN A WEEK,IM THINKING YOU COULD KEEP IT IN FRIDGE AS LONG AS YOU WOULD APPLE BUTTER OR JAM AND JELLY….
I tripled the recipe and cooked it in the slow cooker. 1 hour on high with the lid on then 1 hour still on high with the lid off, or longer until you reach the consistancy you're looking for. I ended up with 15 half pint jars. I can't wait to give these out in our Christmas baskets this year! Thanks for the recipe!
could you use apple sauce instead of the juice?
I had never even heard of pumpkin butter before but I've now made this twice using canned puree and Splenda Brown Sugar Blend. Love, love, love it! I've been making pumpkin spice lattes nearly every day and putting it in my oatmeal (it's like having pumpkin pie for breakfast!) We're just about to cut up a pumpkin now to make more puree in the slow cooker. Thanks for this!
I had never even heard of pumpkin butter before your site! I made this yesterday using the Splenda Brown Sugar Blend (which I believe cuts the points in half). This morning made Pumpkin Spice Lattes and the Pumpkin Spice Crepes. Everyone loved it! Going to put some in my oatmeal tomorrow morning! Thanks!!!
I just made this except I used fresh pumpkin. Oh it is so yummy :-).
Just made this….it is amazing! I used pure maple syrup as my sweetener instead of brown sugar. I don't like pumpkin pie spice — left it out — but grated a bit of fresh ginger into it! Oh My So Delish!
Freakin' delicious. Seriously… the most easy way to Fall awesomeness ever. Thanks for the great recipe!
Hi Gina – would palm sugar work in this instead of brown sugar? If so, I think the ratio should be the same, but if you could confirm I'd really appreciate it. Thanks for all that you do! -Kim
I tried reading though a bunch of these but couldn't find any answer… Is this recipe ok to put in freezer bags to freeze for use throughout the winter?
Was wondering if I could also make this with sweet potato puree? Would think so, but since I have make the pumpkin version YET, thought I would ask.
Do the cinnamon sticks dissolve or do they need to be taken out?
Thanks Gina for all the wonderful recipes! How long do you think the pumpkin butter will keep in a tupperware in the fridge?
Just made this, so delicious! Pumpkin Latte!
Hate to sound stupid but how do you make pumpkin puree? I don't even know how to make puree or even that was such a thing….
I see where some people make this and put it in the fridge but it only last a few weeks. Can i make the puree and can it or make it and freeze what is left to keep all year?
I bought a can of it at the grocery store…I think the brand was Libby's. Hope they sell it near you!
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
Tastes amazing! But…
…how does everyone keep this from splattering ALL OVER the place while it's cooking??
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.
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.
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!!
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!
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'. 🙂
@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
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!
So easy and so incredibly yummy!!!
This was really yummy! I have a whole jar of it in my fridge now. It was easy to prepare and very, very good!
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!
All I have to say is love, love, love, love! Just had it on some skinny waffles. Delish!
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!
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! 🙁
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
Probably already know this, but this person ripped off your photos….
http://www.instructables.com/id/Pumpkin-Butter/
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!
Hi Gina 🙂 I love your recipes! I was wondering, can you make this in the slow cooker like the apple butter recipe? Thanks!
How long will this keep in the fridge?
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/
It makes a lot so next time will half it. Will be sharing with friends!!! :0)
My first try at making pumpkin butter, and I'm in love, love, love! {{{sigh}}} Divine!
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.
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.
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!!
Delicious! I just made it, but I didn't have cider or juice so I used water. It was still very good! Thanks!!
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!
This is on my stove right now simmering, and it already tastes and smells so good!! So happy already!
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.
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! 🙂
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!
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.
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
Yes the sticks are supposed to be hard. They don't melt. You remove them abd disgard them at the end.
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!
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.
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!! 😉
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!
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.
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!
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..?
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!!!!
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.
I think you can, I don't see why you couldn't.
Any idea how long pumpkin butter keeps fresh in the fridge?
I would say at least a week, probably longer.
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.
Instead of the apple cider or apple juice, can you use apple sauce?
It needs some liquid, water would work.
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.)
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!
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!!!!!!!!
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!
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!!
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!!!!
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!
This pumpkin butter is fantastic. I love your website, Gina. You have really helped me discover healthy cooking!
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…
This is so yummy and so easy! Thanks for the recipe!!!
Words can not describe how good this is….I am in love! Thank you!
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!)
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 😉
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.
This is the best on oatmeal!! I am in love!!
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!
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.
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.
I added this to FF Greek yogurt…YUMMYYY!!!! is all I can say. No more buying Pumpkin Latte's for me either…. 🙂
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!
Made this to kick off fall last year and it has become my new back to school tradition! Pumpkin spice lattes here I come!
This was such an EASY recipe and SO delicious! Mine is currently simmering right now 🙂
It's that time of year!! This looks awesome!! Will be making it soon!! Thanks Gina!
I made this and WOW it is so yummy!!!
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.
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!
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.
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!
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!
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!
The sticks don't dissolve, you toss them when you're done.
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?
You're welcome! One point plus per serving is def. something to smile about!
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. 🙂
this is really good with yogurt!!!
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.
Priyanka- yes, this is very inexpensive to make.
Amanda, like pumpkin turnovers!
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!
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.
Great! Nothing beats homemade!
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.
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.
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!
Great tip!! Yum, I'm all out, time to make more!!
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!
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!
Doesn't it!!
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!
Yum, yum, yum! Made this recipe this weekend from homemade pumpkin puree, and it was delish!
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
This stuff is amazing. I added some extra brown sugar b/c I like it really sweet. I'm totally addicted now, THANK YOU!
Great recipe, I already have a jar of pumpkin butter and tomorrow I'm looking forward to making the smoothie. Pumpkinzillas unite!!! 😉
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!
Making it this weekend! Yum
Delicious, a family favorite 🙂
Excellent! I'm happy to inspire!
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!
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!!
This looks soooo yum! I featured it on my blog today! Stop by is you like 🙂
Blessings~
Alisa
Try this on a baked sweet potato….Heavenly !!
I was just wondering, after its made how long will it last.refrigerated
Perfect, perfect, perfect. Saving this for a weekend project!
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!!
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!
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!!!
It's an even swap, just use less sugar and spices in the cheesecake. (taste it to your liking)
Has anyone used this pumpkin butter to change up the Pumpkin No-Bake Cheesecake? What did you do? How did it come out?
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 !
@Lindsey – yes, this would keep refrigerated at least 3 days. I had mine for 5 and I was fine.
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!
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!!
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.
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!
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!
This is a really great recipe, thanks for sharing! question….how long do you think this will keep refrigerated in a jar?
Thanks!
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
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!
Could you freeze this in larger batches rather than ice cube trays? Like in 1 cup containers?
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!
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
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!
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
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. 🙂
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..
Gina—
Do you have an apple butter recipe as well?? That would also be a delicious fall type spread. Love love love your site 🙂
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.
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 🙂
Swirled this into some weight smart instant cinnamon oatmeal and also made cinnamon sugar pita chips for dipping! Yummm!
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.
I would use the same amount, just alter the amount of spices/sugar.
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!
ooops!! nevermind!! you already answered that above…can't wait to try this!!! thanks!!!!
If i use cinnamon from my spice rack instead of the sticks, how much should i measure? ps- your awesome!!
Just made this—easy and super delicious! Thanks so much for the recipe!
@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.
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.
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
Just made this……YUMMY!!!!! Is the ONLY word that comes to mind!! Thank you so much!!
I love pumpkin butter! Looks so creamy and delicious! I am going to have to make some!
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.
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
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! 🙂
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! 🙂
Just made this and it is heavenly! 🙂 Thanks for posting this great recipe! Can't wait to put it on something!
Going to make this one!!! Yummy!!!
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…
@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.
Just wondering how much water, if any, you used in the slow cooker to do the pumpkin?
Your recipes are so awesome!!! Pumpkin butter – I've never tried it, but I love pumpkin. Sounds wonderful. Thanks for sharing.
Would this also keep for around 3 days refrigerated if it was in a canning jar?
I love the versatility of pumpkin and apple butter. This sounds amazing-great idea to put in in parfaits and everything!
What a terrific use for pumpkin. It' so healthy and abundant this time of year. 🙂
Gina: If you use agave or splenda brown sugar, is it a 1:1 ratio?
@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.
I love the idea of this..perfect for fall-time gifts!
Thank you for this delicious recipe! I can't wait to try it!!!!
How long do you think this keeps in the fridge?
-Erin
did you ever find out how long it will last in the frig?
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.
I'm going to make this, this weekend!
THIS IS DIVINE
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?
I was going to make apple butter, but this looks so good I might have to make pumpkin butter too!!
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.
Oh my that looks sinful. I have to try this. It would go pefect on some walnut raisin bread.
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!
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.
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
Ok I am like PUMPED for this…I must make it!
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!
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.
@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.
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!
Hey. How much Splenda would you use if you did not want to use sugar? half the amount?
Hi Gina,
Thanks for the great recipe! I'll be making pumkin butter for my colleages at work for Christmas. I googled some info on how long it would last. In the fridge it should last up to 3 weeks (longer in the freezer). I did find a canning website foodinjars.com that said that pureed pumpkin (and any other pureed winter squash) should NOT be canned since the proper internal temps of 240º F can't be reached, which could cause botulism to grow. Yikes! Just thought you'd like to know. Love your site! 🙂 Thanks again.
Linda
You can not can purees. They are too thick. You can on the other hand pressure can the flesh once cut into one inch pieces processing pints for 55 minutes and quarts jars for 90 minutes. Check the ball website for more precise directions.
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!! 🙂
This looks awesome! If I use the Splenda brown sugar blend I can bring the points down a little more, too. Thanks!
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!
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.
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. 🙂
How do you cook a pumpkin in a pressure cooker? I don't even know how to make pumpkin puree or even tht was such a thing….
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
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.
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.
http://www.food.com/recipe/pumpkin-butter-crock-pot-42281
canned pumpkin puree
you can also substitute butternut squash for the pumpkin. they are interchangable. YUM.
Looks delicious! And because it's gluten-free and vegan I just shared the link with my readers on Twitter. Happy Fall, Gina!
Apple slices dipped in pumpkin butter is a delicious healthy snack. I live on this in the fall.
Ohh, that sounds delicious – I'll have to try that out!
Thank you!
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!
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!