Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions

I’m sharing my pantry-ready How To Make Pumpkin Butter with canning tips and clever ideas for using it on toast, bagels, English muffins, or as a dessert topping.

I cant get enough of pumpkin butter, its the small jar that keeps me opening the fridge. I start with velvety pumpkin puree and a spoonful of dark brown sugar and then taste, tweak, and think about the next batch.

The part that gets me excited is Canning Pumpkin Butter so I can stash jars for weeks, but somehow every batch disappears faster than planned. Im always trying little tricks, some work, some dont, and that makes it fun.

If you like bold fall flavor this might become your new obsession too. I usually keep notes on what I changed so next season I can repeat the winner.

Ingredients

Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions

A cozy, slightly caramelized pumpkin butter that’s perfect on toast, pancakes, or swirled into yogurt.

It cooks down to a silky, spreadable jam with warm spices.

Make a big batch, can a few jars for gifts, and keep some in the fridge for right-now snacking.

It’s easy, but watch the pot so it doesn’t stick.

• Pumpkin puree: Rich source of fiber and vitamin A, gives body and earthy sweetness.
• Apple cider or juice: Adds natural sugars, fruity tang and helps thin texture while boosting vitamin C.
• Dark brown sugar: Molasses notes deepen flavor, adds sweetness and helps preserve shelf life.
• Granulated sugar: Straight sweetening power, balances spices and improves spreadability.
• Cinnamon: Warm spice, antioxidant properties, gives classic pumpkin spice flavor.
• Ginger: Spicy warmth, aids digestion, pairs well with cinnamon and pumpkin.
• Nutmeg: Earthy, slightly sweet, enhances depth and rounds out spice blend.
• Cloves: Strong aromatic, potent so use sparingly, gives baking-like warmth.
• Lemon juice: Adds bright acidity, stabilizes flavor and helps safe acidity for canning.
• Salt: Tiny pinch lifts flavors, balances sweetness and rounds out the profile.

Ingredients

• 4 cups pumpkin puree, canned not pumpkin pie filling
• 2 cups apple cider or apple juice
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine salt
• 1 tablespoon lemon juice (fresh or bottled)

Method
1.

In a large heavy-bottomed saucepan combine pumpkin puree and apple cider.

Whisk until smooth.

2.

Stir in both sugars, spices, salt, and lemon juice.

Mix well.

3.

Bring to a gentle simmer over medium heat, stirring often so it doesn’t stick.

Reduce heat to low.

4.

Simmer uncovered, stirring frequently, until mixture thickens and becomes spreadable, about 30 to 45 minutes.

It will darken and reduce.

If splattering, lower heat.

5.

Taste and adjust spices or sweetness.

If too thick, stir in a little more cider.

If too thin, simmer longer.

Canning Pumpkin Butter – safe handling tips and steps
– Use clean jars and lids.

Wash jars, lids, and bands in hot soapy water.

Keep jars hot until filling to prevent breakage.

– Hot-fill: Heat the finished pumpkin butter until steaming.

Ladle into hot jars leaving 1/4 inch headspace.

Remove air bubbles by running a plastic spatula around inside the jar.

Wipe rims clean, place lids and screw bands fingertip tight.

– Process in a boiling water bath: Place jars on a rack in a canner or large pot.

Add water to cover jars by 1 to 2 inches.

Bring to a rolling boil and process pint or half-pint jars for 10 minutes.

Adjust processing time for altitude using your local extension or USDA guidelines.

– After processing, carefully remove jars and set upright on a towel.

Let cool undisturbed 12 to 24 hours.

Check seals – lids should not flex up and down.

Label and store sealed jars in a cool, dark place up to 1 year.

Refrigerate after opening.

– If any jar didn’t seal, refrigerate and use within a few weeks, or reprocess with a new lid.

You can also freeze pumpkin butter for long term storage.

Quick tips and hacks
– Stir often during cooking to prevent scorching; a nonstick or heavy pot helps.

– For smoother butter, use an immersion blender briefly after cooking.

Don’t overblend or it can thin.

– If you like it sweeter, add up to 1/4 cup more sugar, but taste as you go.

– Use half-pints for faster cooling and perfect gift jars.

Enjoy — spread it on toast, mix into oatmeal, or spoon into yogurt.

Ingredient Quantities

• 4 cups pumpkin puree, canned not pumpkin pie filling
• 2 cups apple cider or apple juice
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine salt
• 1 tablespoon lemon juice (fresh or bottled)

How to Make this

1. In a large heavy pot combine 4 cups pumpkin puree, 2 cups apple cider or juice, 1 cup packed dark brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/4 teaspoon fine salt; whisk so sugars dissolve and everything is well mixed.

2. Bring the mixture to a gentle boil over medium heat, then lower heat to a steady simmer and cook, stirring often so it doesn’t stick, until it thickens and darkens and you can draw a line through it with a spoon, about 30 to 45 minutes; if you see foam skim it off.

3. Remove from heat and stir in 1 tablespoon lemon juice; taste and tweak spices if you want it sweeter or more spiced, but remember the flavor concentrates as it cools.

4. If you want an ultra smooth butter, use an immersion blender right in the pot or transfer small batches to a blender and puree, then return to the pot and warm briefly.

5. While the butter is finishing, prepare jars and lids: wash jars in hot soapy water and keep them hot (either in very hot water or in a low oven), heat lids according to manufacturer directions in hot water but do not boil them.

6. Ladle the hot pumpkin butter into hot jars leaving 1/4 inch headspace, wipe rims clean with a damp cloth, place lids on, and screw on rings fingertip tight.

7. Place jars on a rack in a boiling-water canner or large pot with a fitted rack, cover jars by at least 1 to 2 inches of water, bring water to a rolling boil, then start timing. Process pint jars for 10 minutes and quart jars for 15 minutes; follow your canner manual for exact altitude adjustments.

8. When the time is up turn off heat, remove the canner lid and let jars sit in the water for 5 minutes, then lift them out and set on a towel leaving plenty of space between jars; let cool undisturbed 12 to 24 hours.

9. Check seals (lids should not flex when pressed), label and date jars, store in a cool dark place up to a year. Any jars that did not seal should be refrigerated and used within a few weeks or reprocessed within 24 hours.

10. Tips: stir often while cooking so it won’t scorch, use fresh lemon juice for reliable acidity, reduce longer if you like it thicker, and if you don’t want to can you can freeze in freezer-safe containers for up to 6 months.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven for simmering the butter
2. Whisk to dissolve the sugars and mix spices well
3. Wooden spoon or heatproof silicone spatula for stirring so it wont stick
4. Immersion blender or regular blender (if you want it ultra smooth)
5. Ladle for scooping hot butter into jars
6. Wide-mouth canning funnel to keep rims clean while filling
7. Clean pint or quart jars with lids and rings, washed and kept hot
8. Boiling-water canner or a large stockpot with a fitted rack for processing jars
9. Jar lifter or heavy tongs plus a towel to lift and cool the jars safely

FAQ

Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions Substitutions and Variations

Pumpkin Butter Recipe (and canning notes)

Ingredients

• 4 cups pumpkin puree, canned not pumpkin pie filling
• 2 cups apple cider or apple juice
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine salt
• 1 tablespoon lemon juice (fresh or bottled)

Make the pumpkin butter
1. In a large, heavy-bottomed pot combine pumpkin puree, apple cider, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and lemon juice. Stir to combine.
2. Bring the mixture to a gentle simmer over medium heat, stirring so sugar dissolves and nothing sticks. Lower heat to medium-low so it stays at a gentle simmer.
3. Cook, uncovered, stirring every few minutes and scraping the bottom, until the mixture is thick and spreadable and has reduced by about a third to half. This usually takes 45 to 75 minutes depending on how hot your stove runs. If it looks like it’s sticking, lower the heat.
4. For a silkier butter, use an immersion blender right in the pot or a regular blender in batches to smooth it. Taste and adjust spices or sugar if needed.
5. While it’s still hot, ladle the pumpkin butter into clean jars, leaving 1/2 inch headspace. Wipe rims, center lids, and screw on bands fingertip tight.

Short-term storage (safe and easy)
– Refrigerate: jars stored in the fridge (not sealed for shelf stability) will keep about 2 weeks.
– Freeze: leave 1 inch headspace and freeze up to 6 months.

Canning notes and safety (please read)
Pumpkin and winter squash are low-acid foods. That means they can support bacterial growth if canned improperly. For true, shelf-stable canning follow a tested, research-based recipe from your local extension or the USDA. If you want alternatives:
– The safest home method for pumpkin products is pressure canning using a tested recipe and the correct time and pressure for your altitude. Consult your canner manual and a tested recipe source before you process.
– If you don’t have a tested pressure-canning recipe, it’s much safer to freeze jars or keep them refrigerated.

If you already use a tested, safe canning recipe and are doing a hot-pack water bath method, follow the tested processing time and altitudes exactly. General hot-pack steps are:
1. Hot-pack the pumpkin butter into sterile jars leaving 1/2 inch headspace.
2. Remove air bubbles, wipe rims, apply lids and bands.
3. Place jars in the canner (water must cover jars by 1 to 2 inches for a water bath). Process according to a tested recipe’s time and altitude adjustments. Remove jars, cool upright 12 to 24 hours, check seals, label and store.

Substitutions (3 to 4 options)

• Apple cider or apple juice: swap for pear juice or diluted unsweetened cranberry juice (use milder juice if you want less tartness)
• Dark brown sugar: use coconut sugar plus 1 tablespoon molasses or regular brown sugar if you dont have dark brown
• Lemon juice: replace with 2 teaspoons apple cider vinegar if you need acidity, but use bottled lemon juice for consistent acidity when canning
• Spice mix (cinnamon/ginger/nutmeg/cloves): use 2 1/2 teaspoons pumpkin pie spice instead of measuring each spice separately

Serving ideas and tips
– Spread on toast, swirl into yogurt or oatmeal, or stir into cream cheese for a quick dip.
– If the butter is too sweet after cooking, stir in a little extra lemon juice to brighten it.
– Cook slowly and don’t rush the reduction or you’ll get scorched, bitter bits.

Enjoy. If you want a tested canning time and pressure for your altitude I can look up official guidelines for pressure canning pumpkin products.

Pro Tips

1) Use a heavy pot and keep it at a low steady simmer, stir often so it wont scorch on the bottom. If it seems too thin just simmer longer, if it gets too thick add a few tablespoons of cider or water and warm it through.

2) For super smooth butter blend it while still warm but not boiling, either with an immersion blender right in the pot or in small batches in a countertop blender with the lid vented and a towel over it to avoid hot splashes. If you want it velvetier, push the puree through a fine mesh strainer.

3) Fresh lemon juice matters, it gives reliable acidity and brightens the whole jar, so dont skip it. If you plan to can, keep jars hot, leave about 1/4 inch headspace, follow processing times for your altitude, and any jars that dont seal must be refrigerated and used soon or reprocessed.

4) Let the butter rest a day if you can, flavors deepen and mellow as it cools. You can add a splash of vanilla or a tablespoon of bourbon at the end for extra depth, and for easy use freeze portions in silicone molds or ice cube trays then pop them into freezer bags, label and date.