Easy Pumpkin Butter Recipe and Free Printable Labels!
What happens when a pumpkin-loving, short-cut taking, less-than-perfect cook starts experimenting in the kitchen? Many times, it’s not pretty, but sometimes things turn out just right and you end up with something heavenly like…Pumpkin Butter. Only 4 ingredients and no canning equipment required–fellow pumpkin lovers, rejoice.
This idea was born out of my recurring crush on the Muirhead Pecan Pumpkin Butter sold at Williams-Sonoma during the fall, but this year, I decided to try an easy make-at-home version that would taste as good for a fraction of the price. And maybe it’s just the crazy talking, but I think it’s pretty close!
Here are the four ingredients you need:
- 3/4 cup of orange juice (I used no pulp, but with pulp should workfine, too)
- 1 cup light brown sugar
- 4 tsp pumpkin pie spice
- 1- 29 oz can pure pumpkin purée
In a medium saucepan, heat the orange juice, sugar, and spice to a low boil, whisking continually to keep from scalding. If you don’t have pumpkin pie spice, you can add 1 to 2 teaspoons each of cinnamon, ginger, nutmeg, and cloves, but I like to use the pumpkin pie spice because it’s already combined!
Cook at a low boil for a few minutes until it thickens slightly.
Reduce heat to low, then stir in the pumpkin. Continue to stir as the pumpkin heats and all ingredients are thoroughly mixed.
Let the pumpkin butter cool while you prepare the jars for filling. This batch makes 5 half-pint (8 oz.) jars, perfect for sharing with friends and neighbors. Since this recipe does not require canning, it’s not necessary to use canning jars and lids, but they still work well and look cute. Here’s a good price on some that would work perfectly.
Please note, the pumpkin butter will need to be refrigerated and should stay fresh for up to 3 weeks in the fridge.
And since you’ll want it to look as good as it tastes, I’ve also made up some printable labels for you so you can package up your jars and pass them out! A 2-inch punch works well to punch them out, or cut them by hand. Just print them out on adhesive paper or glue them on top. Add the little tag and they’re ready to go.
Click here to download.
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Becca @ The Sassy Penguin
October 10, 2013 @ 5:24 pm
This looks delicious. I've never had pumpkin butter, only apple butter. I think have the ingredients to make this at home- I'm going to try it!
Julie
October 10, 2013 @ 7:03 pm
Great! I hope you love it! Let me know what you think!
Maria
October 13, 2013 @ 8:28 pm
Mmmm your pumpkin butter looks wonderful! I've made lots of apple butter this year, I love using my crock pot for it, but I've never made any pumpkin butter before!!!! I'll have to add it to my "to try" list for this fall! Thanks for sharing! 🙂
Julie
October 13, 2013 @ 9:15 pm
It's so easy, Maria! Hope you love it!
John Webb
October 14, 2013 @ 12:21 am
Thanks so much for this yummy looking recipe – and you make it look easy for anybody – love it! I just printed off the cute printables! It's almost 8:30pm, and I think I'll make some now for in the morn' since I have a guest in home ;)! Blessings to your darling family, Julie, from Kelly!
Julie
October 14, 2013 @ 2:41 am
You're very welcome for the recipe! Hope you & your guest enjoy. And blessings to you as well!!!
Shannon
October 14, 2013 @ 11:56 am
Can't wait to try and share! Visiting from twelveOeight blog hop 🙂
Julie
October 14, 2013 @ 12:20 pm
I've almost finished a whole jar myself! Hope you like it, too!
Maria at inredningsvis
October 14, 2013 @ 1:56 pm
AMAZING post:) Im now following on pinterest…follow me back?
Check out my blog today…divine royal bedroom inspiration:)
LOVE Maria at inredningsvis – inredning it's, Swedish for decor 🙂
pbrenner
October 29, 2013 @ 6:23 pm
Wonderful! I fell in love with Williams Sonoma's pumpkin butter a few years ago – they were serving samples on some cake bars that were heavenly. I took the recipe home with me (I think you can find it on line – super easy recipe, made with yellow cake mix). I haven't made them very often because the pumpkin butter was so expensive – I will definitely try your recipe and make them again this year, thank you 🙂
Julie
October 31, 2013 @ 10:21 am
Yum! I'll have to look for that!
Sisterhood
October 30, 2013 @ 7:32 pm
Just made the pumpkin butter and it's A.MAZ.ING. I'm not even a huge pumpkin fan in general. I just have to know one thing – what kind of biscuits are those you have pictures in the photos? Is there a recipe for those? They look so good as well, and I haven't made anything that looks like that.
Julie
October 31, 2013 @ 10:27 am
So glad you loved the recipe! And you have a good eye for good biscuits! Lol Those biscuits are the Tupelo Honey Cafe recipe for their biscuits. They are amazing. The recipe is in their cookbook, but someone also posted about it here: http://www.candygirlky.com/2012/06/tupelo-honey-ginormous-biscuits.html?m=1
Stephanie Rosenbaum
November 11, 2014 @ 4:46 pm
How can I make this last longer? Only by canning? Or can it be frozen?
Julie
November 11, 2014 @ 6:03 pm
Yes, it can be frozen in a proper container and then thawed when you're ready to use it! Also, some of my friends have stored it in the fridge for several weeks and it's been fine! Enjoy!
Rosemarie Johnson
August 31, 2015 @ 4:14 pm
wow this looks so easy to make will give it a try need to get the pumpkin spice and the big can of the pumpkin.we love apple butter so i am sure we will like this too.
Julie
September 1, 2015 @ 12:14 am
Yes, I think you'll love it! Enjoy!
terri hoppe
August 31, 2015 @ 9:51 pm
But could you process it for 20 mins and store on shelves.
Julie
September 1, 2015 @ 12:15 am
I don't know enough about canning to know. Wish I could help!!