I used a simple Amish tip to make Pumpkin Butter from pantry staples with one surprising trick most people miss.

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I fell for this Amish Pumpkin Butter the first time I tasted it, and I still cant figure why it’s so addictive. It takes the familiar smell of pumpkin puree and folds in a warmth from ground cinnamon that lingers on your tongue, like something sweet but not silly.

It’s simple, not fussy, and somehow better than all those fancy spreads people rave about. I keep a jar in the fridge for late night toast or to stir into my oatmeal when I need a little lift, and friends always want the recipe.

If you like rustic pantry things, this Pumpkin Butter is worth your curiosity.

Ingredients

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Pumpkin puree Thick, full of fiber and vitamin A, gives body and earthy sweetness.
Apple cider Adds liquid, fruity acidity and natural sugars, helps thin and brighten flavor.
Dark brown sugar Deep molasses taste, lots of carbs, makes it rich and caramel like.
Granulated sugar Pure sweetness, quick carbs, balances spices but adds empty calories too.
Ground cinnamon Warm spice, antioxidants and flavor punch, makes it taste cozy and autumny.
Lemon juice Adds bright acidity, helps balance sweetness and preserves color a little.
Unsalted butter Optional fat, silkier mouthfeel, adds richness but increases calories and saturated fat.

Ingredient Quantities

3 to 4 cups pumpkin puree (about one 29 oz can or two 15 oz cans)

1 cup apple cider or unsweetened apple juice

1 1/2 cups packed dark brown sugar

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 tablespoons unsalted butter (optional)

How to Make this

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1. In a heavy-bottomed saucepan stir together 3 to 4 cups pumpkin puree and 1 cup apple cider (or unsweetened apple juice) until smooth, then add 1 1/2 cups packed dark brown sugar and 1/2 cup granulated sugar and stir to dissolve.

2. Add the spices and salt: 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt, mix well so the spices are evenly distributed.

3. Bring the mixture to a gentle simmer over medium heat, then lower heat to maintain a low simmer so it bubbles slowly; you dont want a rolling boil or it will stick and scorch.

4. Cook, stirring often and scraping the bottom and sides with a heatproof spatula, until the pumpkin butter thickens and darkens to a spreadable consistency, about 25 to 40 minutes depending on how watery your puree is — patience is key.

5. If you want ultra smooth pumpkin butter, use an immersion blender right in the pot or transfer to a blender for a quick pulse after it’s mostly reduced, then return to the pot to finish cooking a few minutes more.

6. Once thickened, remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract, then whisk in 2 tablespoons unsalted butter if using for a glossy richer finish.

7. Taste and adjust: add a pinch more salt or a little extra brown sugar if it needs more depth, but remember flavors will mellow as it cools.

8. Let cool slightly, then spoon into clean jars; wipe rims, seal, and chill. Store in the refrigerator for up to two weeks, or freeze portions for up to six months.

9. If you want shelf-stable jars do a boiling water bath can for 10 minutes (follow safe canning guidelines), and always label with date — and dont forget to cool jars upright overnight to check seals.

Equipment Needed

1. Heavy-bottomed saucepan (4 to 6 qt)
2. Heatproof silicone spatula or sturdy wooden spoon for stirring and scraping
3. Whisk for dissolving sugars and blending the spices
4. Measuring cups and spoons
5. Immersion blender or a countertop blender for an ultra-smooth finish (optional but handy)
6. Wide-mouth funnel and a ladle or large spoon for filling jars neatly
7. Clean jars with lids (or mason jars) and labels for dating your batches
8. If you plan to can: large stockpot or water bath canner, jar lifter and clean towels — follow safe canning steps, dont skip them

FAQ

Q: How long will this pumpkin butter keep in the fridge? A: Stored in an airtight jar it will keep 10 to 14 days in the fridge. If you want longer, freeze it up to about 6 months in freezer-safe containers, leaving some headspace. Thaw overnight in the fridge before using.

Q: Can I can this recipe for pantry storage? A: Pumpkin is a low-acid food, so the safe way to make shelf-stable jars is to use a pressure canner and follow USDA or other tested canning guidelines. If you dont have a pressure canner, stick to refrigeration or freezing. Dont try improvised water-bath canning unless you follow a tested, approved recipe.

Q: Can I use fresh pumpkin instead of canned? A: Yes. Use sugar or pie pumpkins, roast or steam them until soft, then puree and drain any excess water. One 29 oz can equals about 3 to 4 cups, or two 15 oz cans. Fresh pumpkin may need a bit more cooking time to reach the same thickness.

Q: How do I make the pumpkin butter thicker or thinner? A: To thicken, simmer longer over low heat, stir often so it doesnt stick. To thin, add a little more apple cider or apple juice and warm gently. Blending with an immersion blender will also make it smoother and seem thicker.

Q: Can I cut back on the sugar or use alternatives? A: Yes you can reduce sugars or swap in maple syrup, honey, or brown sugar substitutes, but it will change the flavor and texture. If you plan to can the jars, be careful because sugar level affects preservation; follow tested canning recipes if you change sweeteners.

Q: What are quick ways to use this pumpkin butter? A: Spread on toast, bagels, pancakes or biscuits, swirl into yogurt or oatmeal, fold into muffin or cake batter, or use as a glaze for pork or chicken. It's also lovely warmed and served with cream cheese for a dip.

Amish Pumpkin Butter Recipe Substitutions and Variations

Pumpkin puree: swap with roasted butternut squash or sweet potato puree 1:1. Theyre a little sweeter so you can cut back 1-2 tbsp sugar if you want, and if using fresh roast drain any excess liquid so the butter isnt too thin.
Apple cider or unsweetened apple juice: use equal parts unsweetened pear juice or regular apple juice. If all you have is water, add 1 tbsp apple cider vinegar per cup to mimic the tang.
Dark brown sugar: replace with 1 cup light brown sugar plus 2 tbsp molasses (or granulated sugar plus 2 tbsp molasses) to reproduce the deep molasses flavor and color.
Unsalted butter (optional): use coconut oil or neutral oil 1:1, or a plant based vegan butter for dairy free. You can also omit it, but the spread will be slightly less glossy and rich.

Pro Tips

1) Taste as you go, and remember sweet things mellow when they cool, so dont over-sugar it early. If it still tastes flat at the end, a tiny pinch more salt or a teaspoon of molasses or maple syrup will add depth without making it cloying.

2) If your puree is watery, strain it or roast and reduce fresh pumpkin first, then cook the mixture a bit longer. Aim for slightly looser than you want because it will set firmer as it cools, so dont overcook to a brick.

3) For the best texture, blend it smooth and then finish with a little butter or oil for shine and mouthfeel, but only at the end so the fat doesnt separate. If you want ultra silky, press it through a fine sieve after blending, takes extra time but worth it.

4) Cool and store smart: freeze in flat, labeled bags for easy thawing and portioning, or refrigerate in clean jars for up to two weeks. If you plan to can for shelf stability, follow tested USDA or extension guidelines exactly, and dont alter ratios in a canning recipe unless you know what youre doing.

Amish Pumpkin Butter Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I used a simple Amish tip to make Pumpkin Butter from pantry staples with one surprising trick most people miss.

Servings

servings

Calories

281

kcal

Equipment: 1. Heavy-bottomed saucepan (4 to 6 qt)
2. Heatproof silicone spatula or sturdy wooden spoon for stirring and scraping
3. Whisk for dissolving sugars and blending the spices
4. Measuring cups and spoons
5. Immersion blender or a countertop blender for an ultra-smooth finish (optional but handy)
6. Wide-mouth funnel and a ladle or large spoon for filling jars neatly
7. Clean jars with lids (or mason jars) and labels for dating your batches
8. If you plan to can: large stockpot or water bath canner, jar lifter and clean towels — follow safe canning steps, dont skip them

Ingredients

3 to 4 cups pumpkin puree (about one 29 oz can or two 15 oz cans)
1 cup apple cider or unsweetened apple juice
1 1/2 cups packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter (optional)

Directions

In a heavy-bottomed saucepan stir together 3 to 4 cups pumpkin puree and 1 cup apple cider (or unsweetened apple juice) until smooth, then add 1 1/2 cups packed dark brown sugar and 1/2 cup granulated sugar and stir to dissolve.
Add the spices and salt: 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt, mix well so the spices are evenly distributed.
Bring the mixture to a gentle simmer over medium heat, then lower heat to maintain a low simmer so it bubbles slowly; you dont want a rolling boil or it will stick and scorch.
Cook, stirring often and scraping the bottom and sides with a heatproof spatula, until the pumpkin butter thickens and darkens to a spreadable consistency, about 25 to 40 minutes depending on how watery your puree is — patience is key.
If you want ultra smooth pumpkin butter, use an immersion blender right in the pot or transfer to a blender for a quick pulse after it's mostly reduced, then return to the pot to finish cooking a few minutes more.
Once thickened, remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract, then whisk in 2 tablespoons unsalted butter if using for a glossy richer finish.
Taste and adjust: add a pinch more salt or a little extra brown sugar if it needs more depth, but remember flavors will mellow as it cools.
Let cool slightly, then spoon into clean jars; wipe rims, seal, and chill. Store in the refrigerator for up to two weeks, or freeze portions for up to six months.
If you want shelf-stable jars do a boiling water bath can for 10 minutes (follow safe canning guidelines), and always label with date — and dont forget to cool jars upright overnight to check seals.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.