Homemade Canned Pumpkin Butter (Perfect for Baking & Spreading)
A rich, smooth pumpkin butter made fresh each fall—ideal for pies, dips, breads, and more. This method creates a thick, velvety texture with deep pumpkin flavor.
Ingredients
- Fresh pumpkin (enough to make pumpkin purée)
- Sugar (to taste)
- Pumpkin spices (such as cinnamon, nutmeg, ginger, and cloves, to taste)
- Water (for cooking pumpkin)
For a small pumpkin pie (optional use):
- 1 jar pumpkin butter
- 1 egg
- ¾ can evaporated milk
Method
1. Cook the Pumpkin
- Clean and cut the pumpkin into pieces.
- Cook until very soft (boiling or steaming both work well).
- Let cool slightly, then remove the skin.
2. Purée and Strain
- Purée the cooked pumpkin until smooth.
- Transfer the purée to a mesh sieve.
- Mash it through the sieve to remove any remaining flesh or stringy bits.
- Place the strained purée in a bowl and let it sit so excess moisture pools.
- Carefully drain off the excess liquid.
3. Cook the Pumpkin Butter
- Add the pumpkin purée to a large pot.
- Stir in sugar and spices to taste.
- Cook gently over low heat, stirring often, until the mixture begins to steam and all the sugar is fully dissolved.
4. Jar and Can
- Spoon the hot pumpkin butter into sterilized jars.
- Seal the jars and process them in a water bath for 1 hour and 10 minutes.
- Allow jars to cool completely and check seals before storing.
How to Use for a Small Pumpkin Pie
- Mix 1 jar pumpkin butter, 1 egg, and ¾ can evaporated milk.
- Pour into a pie crust.
- Bake at 400°F (200°C) for 40 minutes, or until set.
