Ingredients
Method
- Add all ingredients to a medium-sized saucepan over medium heat and whisk or stir with a spatula until everything is well incorporated.
- Bring the pumpkin butter to a gentle simmer, then reduce the heat to medium-low.
- Let the mixture cook for about 30 minutes, stirring every 5 or so minutes, until the pumpkin butter reduces by about 25%. It should be thick, darker in color than when you started, smooth, and more like a paste than a purée. You should end up with almost exactly 2 cups of pumpkin butter.
- Let the pumpkin butter cool completely before transferring it to an airtight container. Store in the refrigerator for 1-2 weeks or in the freezer for up to 3 months.
Notes
Storage: Because of its lower sugar content compared to a jam, the fridge storage window is a bit shorter – only 1-2 weeks max. For longer term storage, the freezer is a much better option. We like to freeze in ice cube trays so you can just defrost what you need. Defrost it overnight in the refrigerator, then stir before using. NOTE: You cannot safely water-bath can this pumpkin butter. It's too dense and too low-acid and will spoil. Freezer is your best bet for long term storage.
Pumpkin pie spice blend: If you don't have any on hand, combine: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves and (optional) ⅛ teaspoon ground allspice for this recipe.
For deeper flavor, swap water with apple cider.
Pumpkin: Make sure to use pure, 100% pumpkin purée, not pumpkin pie mix, which looks similar but contains added sugar and spices.
Too thick? Add a splash of water. Too thin? Keep simmering.
This makes just the right amount of filling (plus a little extra) for a batch of our Homemade Pumpkin Pie Pop Tarts!