Easy Pumpkin Butter & Weekend Events

It’s raining, it’s pouring, the old man is snoring…

I don’t know about you, but I’m sooo over the wet, dreary and humid weather we’ve been experiencing this week. Definitely ready for some sunshine and fun this weekend!

One thing that has kept me in a good mood this week is the big batch of pumpkin butter I made last weekend. Pumpkin makes everything better and it’s now pumpkin season – well, maybe not officially but blog world seems to be overflowing with pumpkin recipes lately so it’s pumpkin season in my mind. I’m lovin’ it.

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To anyone wondering what the heck pumpkin butter is, it’s basically a sweet pumpkin spread, similar to apple butter. And, it’s delicious. There’s really not much else to say about it.

I used cooked cushaw for this recipe because I had some in the freezer that my boss gave me months ago but you can certainly use a regular pie pumpkin or even canned pumpkin puree. All will work, just don’t get pumpkin pie filling as that has already been sweetened.

Pumpkin Butter

Makes 5 cups, enough to fill 10 4 oz. ball jars or 5 1/2 pint jars


  • 5 cups fresh pumpkin puree (or 1 29 ounce + 1 15 ounce can of pumpkin puree)
  • 1 cup brown sugar (or sucanat)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • Pinch of sea salt


  1. Combine all ingredients in a crock pot/slow cooker and stir to mix well.
  2. Set on low heat and cover loosely, leaving a little space for the steam to escape so the mixture can reduce and thicken.
  3. Cook for about 6 hours. The pumpkin butter should have cooked down and thickened. If it’s not as thick as you would like it, just take the lid completely off and let it cook for another 30-45 minutes.
  4. Let cool, remove from crock pot and put pumpkin butter into jars or airtight containers. The pumpkin butter will last a week or so in the fridge, but you can also freezer preserve it by storing it freezer safe containers (or jars).

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I had actually planned to “for-real can” the pumpkin butter by using the water bath technique, but I found several sources suggesting it’s not safe to can pumpkin butter due to it’s low acidity. I’d rather be safe than sorry and we have plenty of room in the freezer so that’s the method I decided to go with.

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If you have a few extra minutes this weekend, why not make a batch of pumpkin butter? Your kitchen will smell like fall deliciousness and a few hours later you’ll have a tasty spread. I will warn you though, you’ll want to put this pumpkin butter on everything.

Trust me – I’ve been dipping crackers in the pumpkin butter, eating it by the spoonful, putting it on top of oatmeal and even stirring a tablespoon or two into my tea and coffee. 🙂

So besides making pumpkin butter, what are your plans for the weekend?

I’m excited because there are quite a few things going on here in Richmond –>

  • Saturday, September 10 at 9:00AM – Lululemon is hosting Salutation Nation this weekend. The event here in Richmond will be held at Deep Run Park. Find out more info about Salutation Nation 2011 Deep Run Park here.
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  • Saturday, September 10 from 12:00PM-6:00PM – Whole Foods Market Short Pump is hosting Richmond’s first Food Truck Festival. I’m super excited about this event because I love food trucks but I still haven’t tried many of them here in Richmond. Here’s the line up: Whole Foods Market Food Truck, The Lunchbox, Boka Truck, Habanero’s Taco Cart, RVA Vegan – Bike Powered Food Cart, Espresso A Go Go, Mark’s Wicked Delicious Kettle Corn, Farm To Family, Grill Majesty
  • Saturday, September 10 and Sunday, September 11 from 11:00AM – 5:00PM – Grayhaven Winery is have a South African Food & Wine Festival. Food + Wine = perfection.
  • Saturday, September 10 and Sunday, September 11 – RVA Music Fest

Looks like it’s going to be a busy weekend. I’m excited!!

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  1. I love pumpkin butter. Couldn’t you put this in the canner to preserve on the shelf? I don’t like using my freezer for things like this. Our freezer stays full of other foods.

  2. […] sure what else yet. I do plan to bring out a jar of peach chutney I made over the summer and some homemade pumpkin butter. And, I also want to serve some sort of greens, but I haven’t picked out a recipe […]

  3. Yes, I used caned pumpkin puree. Its funny that you mention liquid bc that’s what felt it needed to reduce down. There was no liquid substance from the can though. I think next time ill try to add some apple juice or something???

  4. Hey, im trying to make this pumpkin butter and its been on for about 5 hours. It still has the same consistency as when I mixed and hasn’t reduced or anything yet. I followed your recipe to a t and have left the lid loose to let the steam out. What am I missing?

  5. Such cool stuff going on this weekend! I pretty much have just worked out, ran errands, did laundry, did some schoolwork, and ate dinner with my mom today. Now that I think of it, it was a pretty good day.

  6. Oooooooo, pumpkin butter 😀 I forgot about this divine little treat! So easy to make too! Have a good weekend, my fingers are also crossed for sunny days ahead 🙂

  7. Wah! I’m sad I’m not in Richmond anymore with all that fun going on! It has been pouring like crazy here in MI–not exactly the welcome home I had hoped for!

  8. I love pumpkin butter, and I haven’t had it in forever. I should definitely make my own this year! Do you think it would be fine to add less sugar?
    That South African Food and Wine Festival looks like fun! I am also participating in Salutation Nation here in NYC. Have a great weekend!

  9. I forgot about Salutation Nation! Thanks for reminding me!! PS. This week I’ve been great except last night at Fashion’s Night Out when they were passing out mini cupcakes! How can I resist free red velvet minis???? This sweet tooth is helpless haha

  10. I just check the shelfs for lobby’s pumpkin yesterday and it was empty but the price sticker was there waiting for it! Can’t wait to make this 🙂

  11. The weather is CRAZY here! I don’t think I’ve seen more rain in my life.

    I am so happy you posted this pumpkin butter recipe because I was just thinking about make some homemade pumpkin butter for fall. 🙂

    Have a great day girl!!

  12. I am going to a “Pick your own” apple orchard on Saturday and I want to make your apple butter. I love apple butter and your recipe for it sounds sooo delicious!! This Pumpkin Butter recipe sounds delicious too. I could see it on Ezekiel bread toast with tea for breakfast. I have one question though, why no alcohol in the vanilla? I just bought some organic vanilla and it has alcohol in it.

    • Alcohol in vanilla isn’t necessarily a bad thing, it’s just how the flavor is extracted. I picked up alcohol free vanilla at Trader Joe’s and I prefer it as it’s more “natural” but it’s definitely not required for this recipe.

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