Wednesday, November 19, 2014


I absolutely adore pumpkin and anything made from or with it! This Pumpkin Butter recipe is a wonderful last minute Thanksgiving treat that is not only delicious and versatile but super easy to make. Not only does this make for an excellent healthy hostess gift, it is an amazingly wonderful spread for toast and muffins. Of course if you are like me feel free to eat it right from the jar! Yum!!


Recipe: Yields 36 servings

  • 2 cans or 4 cups homemade pumpkin puree** 
  • 1/2 cup apple juice 
  • 1 1/2 tablespoons of lemon juice
  • 1 1/4 teaspoons ground ginger 
  • 1/4 teaspoon ground clove
  • 1 cup maple syrup
  • 11/4 teaspoons ground cinnamon 
  • 1/2 teaspoon ground nutmeg
  • chopped nuts of choice (optional)


**Homemade Pumpkin Puree
  1. Preheat oven to 375 degrees. 
  2. Cut whole pumpkin into large chunks (about 5x5 inches). Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, on a foil lined baking sheet. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. 
  3. Place pulp in food processor or blender. Cover and process/blend until smooth. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator for use with recipes.
Pumpkin Butter
  1. In 5 quart Dutch oven combine all ingredients except nuts. Bring to boiling and reduce heat. Cook, uncovered, over medium heat, stirring frequently, for 25 minutes or until thick. Remove from heat; cool.
  2. Ladle into jars or freezer containers, leaving 1/2 inch space on top for freezer expansion. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
  3. To serve, top with chopped nuts if desired.
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday
    Melt In Your Mouth Monday, Motivation MondayHearth and Soul,
    Weekend Retreat, Foodie Friends Friday


  1. Yum! I'm always on the lookout for healthier sweet spreadables - this looks beautiful! I'll be dipping everything in this - fingers included!

  2. Thank you and thanks for stopping by! Happy Thanksgiving!

  3. I love pumpkin but have never tried pumpkin butter. Thanks for sharing on Real Food Fridays. Pinned and twitted

    1. Thanks Marla! Thanks for hosting Real Food Fridays as well! Have a Happy Thanksgiving!

  4. Looks wonderful and easy! Thanks for sharing the recipe!

  5. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!

  6. Delicious pumpkin butter, thanks for sharing with Hearth and soul blog hop.pinning.