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Pumpkin Butter

I got this recipe from a fellow member of a pet-related message board on which I post. This is so simple to make and so amazingly tasty. The batch below will yield about four cups of pumpkin butter. 

It should be stored refrigerated for up to 6 weeks, but it can also be frozen for up to 3 months. If you're not sure how fast you'll go though it, I recommend portioning it out into 1-cup containers, refrigerating one, and freezing the rest. 

It is incredibly easy to make — just put everything into a slow-cooker. As it cooks, it fills your whole house with the warm, spicy scents of fall. 

This also makes a great homemade food gift. Just portion the butter out into decorative 1-cup glass jars, tie with festive autumn-themed ribbon and give as gifts.

Pumpkin Butter
From my friend Bridget A.
Yield: 4 cups


  • 1 (29-ounce) can pumpkin puree (not pie mix)
  • 1 ¼ cups (9 ⅜ oz) brown sugar (packed, if measuring by volume)
  • ½ cup (6 ounces) mild honey
  • Juice of 1 lemon (2 to 3 tablespoons)
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon apple pie spice (see note below)


  1. Combine all ingredients in a crockpot, and stir together until well blended. Do not worry about lumps of sugar — they will melt into the butter during cooking. Scrape down the sides of the pot. 
  2. Cover, and cook on high for 2 hours, stirring occasionally. 
  3. After two hours, turn off the heat, remove the cover, and allow the butter to cool to room temperature. Scrape with a spatula into jars or other air-tight containers and store refrigerated for up to 6 weeks or frozen for up to three months. 
NOTE: Apple pie spice is a blend of spices commonly used when cooking or baking with apples. It is usually sold at grocery stores with the other cooking and baking spices. If you can't find it, you can make your own blend by combining 2 tablespoons of ground cinnamon, ½ tablespoon of ground allspice, 1 teaspoon of ground nutmeg, and 1 teaspoon of ground ginger. 

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