Quick Pumpkin Butter

by Dorothy Reinhold on November 17, 2013

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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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