30 September 2018

Pumpkin Butter

Last week I was at an apple orchard and picked up some pumpkin butter. Since then, I’ve been snacking on it nonstop. I love all fall butters — apple butter, pumpkin butter, sweet potato butter. The more butter the better.

Now it’s almost all gone, and I’m in desperate need of more to slop on my morning English muffin. Instead of buying it, I made my own. It’s that time of year, and it’s fun to cook with fall ingredients that warm the house with their splendid aroma.

This recipe is quick and easy to make. All you have to do is throw the ingredients in a pan, simmer for 30 minutes, and it’s ready to be enjoyed, hot or cold.


Pumpkin Butter


  • 2 cans (15 oz.) pumpkin puree
  • 1 cup apple cider
  • ½ cup dark brown sugar, packed
  • ¼ cup granulated white sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground ginger
  • teaspoon ground cloves
  • teaspoon salt


  • Combine ingredients in deep saucepan or pot. Bring to a boil on high heat, then reduce heat to medium-low. Cover with a lid with room for steam to escape. Let simmer, stirring frequently. Cook until desired thickness is achieved, approximately 30 minutes.

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