Pumpkin Butter

In fitting with the season I had to post pumpkin butter.   This is one of those great recipes that suites the busy time of year,  you can throw it into the crock pot and or make it stove top.  It’s pumpkin and it taste delicious enough said!  Can pumpkin is always readily available or if you have fresh pumpkins they make the flavor amazing when roasted. This recipe is a treat that my father-in-law loves.  But living in a different state more than a thousand miles away he would say he doesn’t get it often enough.  So it gets included in gifts boxes for special occasions.  That’s one of the hard things about living so far away from family the little thinks become big things.  Like fresh-baked goods and caned items.

Speaking of the in-laws make the best sauerkraut it’s in their blood they can’t help it both being from German families.  And green beans and tomatoes just about anything you able to can or freeze it stored.  They’ve always had a stock pile in the pantry that they could live from for a year or more.  It’s just the way things were done.   With  seven kids that’s how you survived the tight times.  So I like to make things that they don’t make for themselves like pumpkin or apple butter.

I always can my then we have it in the pantry to pull out when the pumpkin flavor calls your name.  For canning instruction mother-in-law gave me a Ball Blue Canning book years ago and it has come in handy many times over the years.  So don’t be intimidated by canning and preserving it takes a little time but the rewards are so worth it.  Original recipe makes 10 pint jars and can be cut in half if it is too much for your house hold.

Pumpkin Butter

  • 2 29 oz.cans pumpkin packed pumpkin not pie mix or 2 good-sized pie pumpkins roasted in the oven and cleaned and purée until smooth in the blender
  • 2 Tablespoons pumpkin pie spice or you can mix your own to taste (2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground clove)
  • 1/2 teaspoon salt
  • 1 cup apple juice


  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir often.
  2. Transfer to sterile containers and chill in the refrigerator until serving or  canning jars then seal as recommend for canning.


Crock Pot Method
Pour the pumpkin purée and spices into the crock pot. After you   put all the ingredients in the pot give it a good stir cover the mixture with the crock pot lid and step away.

That’s right, just leave it be! You can look through the top of the crock pot if it’s clear and see how it’s doing. It shouldn’t burn just check the edges of the crock after the first hour to make sure it’s not getting burnt to the edges if it is give it a stir.  You basically just let the mixture bubble down for an 2 hours on the shortest time setting.  Finish off with storage of your choice


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