Homemade Pumpkin Butter

Over the weekend, I forgot to mention that I actually did a little work in the kitchen. 😉

I was in the mood to use pumpkin, but for the life of me, could not decide what to bake. After browsing recipes for almost a half hour, I determined that baking was not going to happen. But what WAS going to happen was something even more exciting…


Homemade Pumpkin Butter!

I was pretty annoyed with myself when I didn’t pick up a single jar of the stuff back during my trip to Trader Joe’s. And since my original pumpkin butter jar has almost kicked the bucket,


something needed to be done. FAST.

The recipe is really simple; only 6 ingredients, and you’re done in less than a half hour!


To start off, just put all of your ingredients into a medium saucepan.


Start to mix everything up so they get nice and friendly.


Once the mixture has been brought to a boil, reduce your heat to low and continue to cook, stirring frequently.


You’ll know the butter is just about ready when it starts to thicken up and separates easily away from the sides of the pot.


Pumpkin Butter

(Based on this recipe)


  • 1 can (15 oz.) pure pumpkin
  • 2/3 cup packed brown sugar
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cloves


Combine pumpkin, sugar, honey, lemon juice, cinnamon, and cloves in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20-25 minutes or until thickened.

Serve with bread, toast, oats, muffins…or just eat it right off the spoon. 😉





  1. Jasmine says

    I had some homemade pumpkin puree in my freezer. Whipped this up after a little defrost. Was so impressed!!! Taste delish! Thank you for this easy great recipe!


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