The Brellis House


Pumpkin Butter

Pumpkin butter on toast

I had no idea that pumpkin butter, or any fruit butters for that matter, were so easy to make. It’s basically boiled down fruit puree with some spices. I decided to use up some of my frozen pumpkin puree from my Cheese Pumpkin to make pumpkin butter. Also, we saw a recipe for buttered rum that called for pumpkin butter too ;-).


  • 2 cups of pumpkin puree
  • 2/3 cup apple cider (apple juice can work here too)
  • 1 cinnamon stick, plus an extra 1/4 tsp of cinnamon powder
  • 1/2 tsp vanilla extract
  • 1 tbls maple syrup
  • 3 whole cloves
  • 2 allspice berries, grated
  • 1/4 cup brown sugar (I used less a little less, it will depend on how sweet you like your spread)
  1. Combine pumpkin puree and the apple cider in a  sauce pan over medium heat
  2. Add in cinnamon stick, cloves, vanilla, maple syrup, other spices, and sugar (adjusting for taste) and whisk until combined
  3. Bring to a bubble, whisking frequently, then reduce heat to low and simmer until thickened (about 1 hour), whisking occasionally
  4. Let cool, remove cinnamon stick and cloves, and serve on pancakes, ice cream, toast, or buttered rum…
Pumpkin butter on ice cream

Posted in Breakfast, Fall, Recipes

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