Pumpkin Butter Recipe

by Christina Meyer-Jax, Tastemaker in Residence


1 (29 oz) can pumpkin puree, approx. 3 1/2 cups
3/4 c. apple juice
2 tsp ground ginger
1/4 tsp ground cloves
1 1/3 c. brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
Juice of half a lemon


  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.
  2. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened.
  3. Stir frequently.
  4. Adjust spices to taste.
  5. Stir in lemon juice, or more to taste.
  6. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

I like to put mine in small Ball jars. Works great as a gift too!