Quick Pumpkin Butter

by Dorothy Reinhold on November 17, 2013

Print This Post Print This Post Quick Pumpkin Butter on the blog Shockingly Delicious

We’re “squashin’ winter” here with our Sunday Supper cooks, sharing sweet and savory recipes for all kinds of winter squash.

Winter squash – common types such as acorn, butternut, buttercup, carnival, delicata, gold nugget, kabocha, pumpkin, spaghetti and turban, among many others – generally have a thick, hard rind and tough seeds and can be stored for weeks or a few months in a cold basement, hence the name.

What I like about squash is how pretty the exterior is, and how tasty the interior. There are countless things you can do with squash, ranging from appetizers to soups and stews to dessert. Where to start?

Quick Pumpkin Butter on the blog Shockingly DeliciousI started with breakfast, and one of the things I most look forward to about fall is pumpkin butter. Fruit butters such as apple butter or pumpkin butter don’t actually have butter in them; they get the name from their silky smooth texture — they spread just like buttah!

Spread on toast or swirled into hot oatmeal, or used later in the day on a turkey sandwich, or at dinnertime as a condiment for a roasted sausage, this is one of my favorite preserves. It’s fall in a jar! This version is deliberately not overly sweet, and it has a tang from my secret ingredient: boiled apple cider.

You won’t can or preserve it, because we eat it quickly and store it in the refrigerator. This quick version, using a handy can of pumpkin puree, will have you ready to munch in under half an hour.

That’s fast enough for such a delicious treat, isn’t it?

Recipe: Quick Pumpkin Butter

Summary: A handy can of pumpkin puree, some spices and a secret ingredient yield a fast condiment great for toast, a sandwich spread or with roasted meats.


  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 (5.5-ounce) can apple juice
  • 1 1/2 teaspoons pumpkin pie spice blend
  • 1 tablespoon boiled apple cider (optional)


  1. Add all ingredients to a small saucepan and heat until boiling. Turn heat down to the lowest simmer and cook, uncovered, for about 20 minutes, stirring frequently.
  2. Remove from heat and spoon into a squeaky-clean jar with a lid. Store in refrigerator.


Recipe by Dorothy Reinhold | Shockingly Delicious

Boiled apple cider on Shockingly DeliciousWhat is boiled cider?

Simply apple cider that is boiled down to a 7:1 ratio. Boiled cider is my secret ingredient for anything I make that has apples in it. In this case I am using it to give a little spark and tang. You can leave it out if you want, but if you get some, it will definitely make the difference in your apple sauce, apple crisp and apple pie.

Cooking time: 25 minutes
Diet type: Vegan, vegetarian
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 6
Culinary tradition: USA (Traditional)

Sunday Supper badgeThis week our #SundaySupper blogger crew is all about squashin’ winter, hosted by Heather of girlichef. Check out the variety of things we have cooked up for you! Try this Quick Pumpkin Butter or find something else from the menu below that floats your boat:

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes


Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Join us around the family table for #SundaySupper 

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{ 21 comments… read them below or add one }

Liz November 17, 2013 at 12:34 pm

I never knew such a thing existed! I am a huge fan of apple butter, and I have a feeling your pumpkin butter will rank up there with it, too!


Sarah Reid, RHNC (@jo_jo_ba) November 17, 2013 at 12:31 pm

This looks delicious! Bring on the toast!


Tara November 17, 2013 at 10:41 am

I could eat that by the spoonful!! Thank you so much for sharing!!!


piesandplots November 17, 2013 at 9:55 am

I find that I like some pumpkins butters and dislike others, so the idea of making my own and being able to adjust the flavor sounds great, especially since it’s so easy!


Dorothy Reinhold November 17, 2013 at 10:31 am

Yep, and you can adjust the spicing to your liking!


Shannon R November 17, 2013 at 9:54 am

I love love love pumpkin butter. Thanks for sharing!


The Wimpy Vegetarian November 17, 2013 at 8:38 am

I love pumpkin butter, and really like the addition of the boiled cider. I reduce apple cider to a syrup and keep it around for all kinds of things, but never realized I could buy it too!


Dorothy Reinhold November 17, 2013 at 10:32 am

Oh yes, this is a great find!


Wendy (The Weekend Gourmet) November 17, 2013 at 7:33 am

This would be so nice to have with biscuits on Thanksgiving morning!! I think you’ve inspired me…


Dorothy Reinhold November 17, 2013 at 10:34 am

Exactly right!


Alice // Hip Foodie Mom November 17, 2013 at 7:15 am

Pumpkin butter?! Love this Dorothy! I would love a nice slathering of this with some toast. . yum!


Dorothy Reinhold November 17, 2013 at 10:35 am

This is eminently “slatherable.”


Heather // girlichef November 17, 2013 at 6:24 am

I agree, pumpkin butter is something that I look forward to this time of year. And boiled cider!? Yes, please. Looks fantastic, Dorothy.


Dorothy Reinhold November 17, 2013 at 10:36 am

This one is right up your alley, for sure!


Susan 30A EATS November 17, 2013 at 6:19 am

Saw this when you posted yesterday in sunday Supper and started drooling! Definitely a keeper! Yum!


Cindys Recipes and Writings November 17, 2013 at 6:12 am

I love pumpkin butter I never tried making it. Thanks for the recipe, Dorothy!


Jennifer @ Peanut Butter and Peppers November 17, 2013 at 6:06 am

Ohhhhh, loving pumpkin butter! Love it on oatmeal! Looks delish!!


Marjory @ Dinner-Mom November 17, 2013 at 5:54 am

We’ve been stuck in an apple butter rut…and this sounds like an amazing alternative!


Renee - Kudos Kitchen November 17, 2013 at 5:07 am

I’ve never been a big fan of fruit butters but your recipe for pumpkin butter has me thinking I need to try them again!


Renee November 17, 2013 at 3:26 am

What a great spread for bread and to go on sandwiches. I see many possibilities with this.


Paula @ Vintage Kitchen Notes November 17, 2013 at 2:40 am

I need to make pumpkin butter and see what the fuss is all about, though judging from the ingredients it’s pretty obvious! Love this recipe with maple syrup Dorothy!


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