Sunday, October 25, 2009

Pumpkin Butter

This is a re-post from last year from my “other” blog, but it’s one of my favorite recipes, so I really felt that it need to be on this blog!  I’m still obsessed with this recipe and my new way of eating it is with chunky peanut butter on toast.  Oh yum!  The peanut butter and the pumpkin butter both melt a bit and  paired with the crunchy toast…oh man, it’s Heavenly. :)  Really…go make this right now.

I've discovered a new recipe that I'm totally obsessed with...pumpkin butter!  I had some leftover canned pumpkin from when I made my Pumpkin Gingerbread, and this past weekend, I decided to do something about it. In my recipe search on Recipezaar, I came across this wonderful recipe for Warp-Speed Pumpkin Butter.  I had all the ingredients, so I thought, "Why not?"  Boy am I glad that I did because this stuff is absolutely amazing and I'm eating it any chance I get!

The recipe is so easy and takes less than 10 minutes to cook in the microwave.  Oh my, the spices and the pumpkin are such a delicious combo!  Plus, while it was cooking, the whole house smelled like fall deliciousness!!  So far, I've had this pumpkin butter on toast and sliced apples, but the possibilities are endless.  If you like pumpkin, this recipe is a must-try!  Enjoy! :)


Ingredients, except the pumpkin cause I was already measuring it.


All mixed up and hot out of the microwave.


Yummy!  Spread on apple slices.


Yum!  Spread on toast.

Warp-Speed Pumpkin Butter, by Recipezaar


  • 1/4 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups canned pumpkin (NOT pumpkin pie filling mix)
  1. Combine everything except the canned pumpkin in a microwaveable one quart bowl.  Mix well.
  2. Microwave on high for 3 minutes, then stir.
  3. Mix in the pumpkin well, and microwave on high 5 minutes longer.  It should be bubbly.
  4. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
  5. Let cool slightly, then refrigerate.
  6. This will keep several weeks in refrigerator or can be frozen for longer storage.  This cannot be kept in your pantry- must be refrigerated or frozen.


  1. I have to try this! It looks deliious. I just can't get enough pumpkin right now.

  2. i LOVe pumpkin butter, this looks too good to be true. thanks for the recipe!

  3. What yumminess! It is almost too easy to be true!

  4. I love pumpkin butter! I definitely need to try this. It's the perfect way to use up the pumpkin I keep having leftover after making different pumpkin recipes!

  5. Just found your blog and I love it! You've got some really great recipes! I always buy pumpkin butter in Julian every winter, but this year I might just have to make my own :D
    I'll be checking back often!!
    -Mini Baker

  6. I love pumpkin butter but have never made it on my own - great recipe.

  7. Oh this one must be so great, spreaded on apples! Looks really yummy! :)

  8. I've seen pumpkin butter at the store but had no idea you could MAKE it. Yum, i'm getting out the ingredients right now! thanks for the awesome recipe.

  9. I love pumpkin butter on my whole wheat toast!

  10. I have never had pumpkin butter, but this looks and sounds like a recipe I *need* to make!


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