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Author Notes: With only 5 ingredients, you can make pumpkin butter better than Trader Joe's does…in my humble opinion :) —Samantha Ardry
Makes 2 cups
- 15 ounces pumpkin puree, canned or fresh
- 1/3 cup sugar
- 1 tablespoon lemon or orange juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- pinches salt
- If you are making your own pumpkin puree, preheat a conventional oven to 400 F. Cut the top of a pie pumpkin off to remove the stem and then cut the pumpkin in half. Remove the seeds and stringy innards and place it flesh side down on a baking sheet. Roast the pumpkin for 45 minutes to 1 hour until very tender. Let cool at room temperature until the pumpkin is easy to handle.
- Scrape the flesh away from the skin and weigh out 15-16 ounces. Otherwise, open a 15 ounce can of pumpkin puree. In a blender or food processor, combine the weighed pumpkin flesh and all of the remaining ingredients and process until very smooth. Taste and add more sugar if you like it sweeter.
- Transfer the mixture to a heavy bottom pot. Stir the pumpkin butter constantly over a medium low flame for 20-25 minutes until thickened. Take care to stir continuously, otherwise the mixture will bubble up.
- Let cool and store an airtight container in the fridge for up to 1 month. Pumpkin butter also freezes well.