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20 Minute Pumpkin Butter

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I received product samples from sponsor companies to aid in the creation of this easy 20-minute pumpkin butter for #PumpkinWeek. All opinions are mine alone.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures

If you love pumpkin recipes, then you are going to love my super easy 20-minute pumpkin butter. It is made similar to apple butter or any kind of jelly you use on biscuits and toast. 

For me, pumpkin butter is my favorite among all the butters. I first had it when I went to the Loveless Cafe in Nashville, TN. My husband took us there for lunch and while I was not impressed with their fried chicken, I was impressed with the biscuits and delicious pumpkin butter that they brought to the table.

I knew right then and there that I was going to experiment this fall with various recipes until I came up with a good one — and I believe that I have hit the nail on the head with this 20-minute pumpkin butter.

How to Make 20-Minute Pumpkin Butter

Take all of your ingredients and add them to a large pot on the stovetop and cook over medium heat until it begins to bubble.

Reduce the heat to simmer and cook uncovered for about 15-20 minutes.

If you have more time and want to deepen the flavor of the pumpkin butter even more, you can let it cook another 15 minutes or so. 

Now, transfer everything to glass jars and either give it as gifts or store it in your fridge until you are ready to use. You can freeze it for a couple of months and you can also leave it in the fridge for almost a month.

It is so good on toast! You will love the depth of flavor in this super easy 20-minute pumpkin butter.

Looking for other jam and jelly recipes? Check these out!

Yield: 2 cups

20 Minute Pumpkin Butter

20 Minute Pumpkin Butter

This easy pumpkin butter is perfect for toast, a dip, biscuits or whatever you want to put it on.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 28 ounce can of pumpkin puree
  • 2/3 cup of brown sugar
  • 1/4 cup of grade a maple syrup
  • 1/2 cup of unsweetened apple juice
  • 1 tablespoon of lemon juice
  • 3 tsp pumpkin pie spice
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of salt


  1. Add all of the above ingredients in a sauce pan and stir to combine.
  2. Cook over medium to medium high heat for 20 minutes.
  3. Remove from the heat and allow it cool for a bit.
  4. Ladel into clean canning jars and either freeze or place in the fridge until ready to use.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 128Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 144mgCarbohydrates: 32gFiber: 3gSugar: 26gProtein: 1g

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Sue Lau

Wednesday 2nd of October 2019

This is such an easy way to make this!

Cheese Curd In Paradise

Monday 30th of September 2019

I love pumpkin butter, and I love that bit of butter on top of the toast as well! Yum!


Sunday 29th of September 2019

I've made apple butter, pear butter, plum butter, but I haven't tried pumpkin butter. This looks DELISH!

Jaida ~ Sweet Beginnings

Friday 27th of September 2019

This would make a great hostess gift at Thanksgiving!


Thursday 26th of September 2019

Such sweet and concentrated pumpkin goodness! Great photos.

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