Cozy & Comforting Amish Pumpkin Butter Recipe for Fall Days

There’s something about fall that makes me want to slow down, cozy up, and fill my kitchen with the kind of smells that make neighbors “accidentally” stop by. Enter this Amish Pumpkin Butter Recipe—a jar full of autumn in spreadable form. Sweet, spiced, and oh-so-smooth, this homemade treat is basically pumpkin pie’s cousin who decided to go jam-style.

If you’ve never made a homemade pumpkin spread before, don’t worry. It’s easier than you think, and you don’t need a pioneer’s patience to pull it off. With just a few pantry staples, you’ll have a batch ready in under an hour. It’s the kind of recipe that feels old-fashioned in the best way, a tradition worth bringing back when you want something warm and nostalgic for your toast, biscuits, or even straight from the spoon (no judgment here!).

Whether you’re stocking your pantry with fall preserves or planning a batch of canning pumpkin butter for gifts, this recipe is both practical and heartwarming. Let’s grab our spoons (and maybe a piece of toast) and get cooking!

Why You’ll Love This Amish Pumpkin Butter Recipe

• It tastes like pumpkin pie in a jar.

• Perfect for gifting or stocking your fall pantry.

• Easy to make with simple, affordable ingredients.

• Versatile—spread on toast, swirl into oatmeal, or dollop on pancakes.

Ingredients

• 950 g (4 cups) pumpkin purée (or two 425 g / 15 oz cans)

• 250 g (1 ¼ cups) sugar

• 2 tbsp lemon juice

• 2 tbsp pumpkin pie spice (or cinnamon, nutmeg, ginger blend)

Directions

1. In a large 4-quart saucepan, mix pumpkin purée, sugar, lemon juice, and pumpkin pie spice until blended.

2. Cook over low to medium-low heat, stirring occasionally, for 25–30 minutes. The butter should thicken and turn a deep brown.

3. Remove from heat. Ladle into clean sterilized jars, leaving ½ inch of headspace. Seal jars if storing in the refrigerator.

Canning Pumpkin Butter

If you’d like to store your pumpkin butter long-term:

1. Check that the butter’s pH is 5.4 or lower.

2. Pour hot butter into pint or half-pint jars. Wipe rims clean. Secure lids and rings.

3. Place jars in a pressure canner with the recommended amount of water.

4. Vent steam for 10 minutes, then process at 10 pounds pressure for 30 minutes.

5. Allow jars to cool inside the canner for at least 1 hour.

6. Rest jars for 24 hours before cleaning and labeling. Store in a cool, dark place.

Yield: About 4 half-pint jars

Tips for the Perfect Pumpkin Butter

• Don’t rush the simmering—it’s what gives the butter that rich, caramel-like flavor.

• Taste as you go. Want it spicier? Add a pinch more cinnamon or ginger.

• If your pumpkin butter looks a little runny, just let it cook a bit longer until it reaches a spreadable thickness.

• A splash of vanilla extract added at the end makes the flavor extra cozy.

My Pumpkin Butter Story

When my kids were little, fall weekends were all about pumpkin patches and hayrides. Every year, we’d come home with way too many pumpkins—more than even the hungriest family could carve or bake into pies. That’s when I stumbled upon this recipe. Suddenly, those extra pumpkins weren’t a problem; they were a blessing.

I remember slathering pumpkin butter on warm biscuits fresh out of the oven, and my kids’ faces lighting up like jack-o’-lanterns. These days, even though they’re older and busier, they still ask for jars to take home. To me, that’s proof this recipe isn’t just about flavor—it’s about memories sealed in a jar.

What to Serve with Amish Pumpkin Butter

Pumpkin butter is a multitasking superstar. Spread it on morning toast, swirl it into oatmeal for an autumn twist, or spoon it over Greek yogurt for a quick snack. Feeling indulgent? Layer it between pancakes or waffles for a breakfast that tastes like dessert.

It’s also a fabulous addition to savory dishes. Try glazing roasted pork or chicken with a spoonful mixed with a little apple cider vinegar. And don’t forget holiday entertaining—set out a jar with a cheese board alongside brie, sharp cheddar, and crackers. Trust me, it’ll disappear faster than the pumpkin pie.

How to Store Pumpkin Butter

• Refrigerator: Store in sealed jars for up to 3 weeks.

• Freezer: Freeze pumpkin butter in freezer-safe containers for up to 6 months. Thaw overnight in the fridge.

• Canned: If pressure-canned properly, pumpkin butter will last up to a year in a cool, dark pantry.

One quick note: pumpkin is low-acid, so water-bath canning isn’t safe here. Always stick with pressure canning for long-term storage.

FAQs About Amish Pumpkin Butter Recipe

Can I make this with fresh pumpkin instead of canned?

Yes! Roast, puree, and drain fresh pumpkin before using. Just be sure it’s smooth for the best texture.

Can I reduce the sugar?

You can, but keep in mind sugar helps with preservation and thickness. If cutting down, store in the fridge and enjoy within 2–3 weeks.

Can I make this in a slow cooker?

Absolutely. Just cook on low for 4–5 hours, stirring occasionally, until thick. Perfect if you want your house smelling like fall all day!

Is it safe to can pumpkin butter at home?

Yes—with a pressure canner. Water-bath canning isn’t safe for pumpkin butter due to its low acidity.

A Sweet Ending

There’s just something comforting about a recipe that connects the present to the past. This Amish Pumpkin Butter Recipe feels like wrapping up in a cozy blanket, with all the warmth of cinnamon, nutmeg, and pumpkin wrapped into one little jar. Whether you’re spreading it on a biscuit, giving it as a homemade gift, or just sneaking a spoonful straight from the jar (again, no judgment!), this recipe is pure fall magic.

So go ahead—tie on that apron, grab your jars, and make a batch. Your kitchen will smell heavenly, your mornings will taste better, and you’ll have a little piece of autumn preserved to enjoy whenever the craving strikes.

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Amish Pumpkin Butter Recipe

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• Author: Amanda Thompson
• Total Time: 40 minutes
• Yield: About 4 half-pint jars 1x
• Diet: Vegan

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Description

This Amish Pumpkin Butter is a smooth, spiced pumpkin spread that tastes like pumpkin pie in a jar. Simmered with warm spices, sugar, and lemon juice until thick and rich, it’s the ultimate fall preserve for toast, biscuits, pancakes, or even savory glazes. Easy to make with canned or fresh pumpkin, it’s cozy, nostalgic, and perfect for gifting or stocking your pantry.

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Ingredients

Scale 1x2x3x

• 950 g (4 cups) pumpkin purée (or two 425 g / 15 oz cans)

• 250 g (1 ¼ cups) sugar

• 2 tbsp lemon juice

• 2 tbsp pumpkin pie spice (or cinnamon, nutmeg, ginger blend)

Cook Mode Prevent your screen from going dark

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Instructions

1. In a 4-quart saucepan, combine pumpkin purée, sugar, lemon juice, and pumpkin pie spice. Stir until blended.

2. Cook over low to medium-low heat, stirring occasionally, for 25–30 minutes, until thickened and deep brown.

3. Remove from heat and ladle into clean sterilized jars, leaving ½ inch headspace. Seal jars if storing in refrigerator.

For Pressure Canning:

1. Ensure butter’s pH is 5.4 or lower.

2. Pour hot butter into pint or half-pint jars. Wipe rims clean and secure lids.

3. Place jars in a pressure canner with recommended water. Vent steam for 10 minutes, then process at 10 pounds pressure for 30 minutes.

4. Let jars cool inside canner for at least 1 hour. Rest for 24 hours before labeling and storing.

Notes

Simmer slowly for caramel-like depth.

Adjust spices to taste; add cinnamon or ginger for more kick.

If runny, continue cooking until spreadable.

Add a splash of vanilla extract at the end for extra warmth.

Safe storage: refrigerate for 3 weeks, freeze for 6 months, or pressure can for up to 1 year.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Preserves / Spread
• Method: Simmering / Pressure Canning (optional)
• Cuisine: Amish / American