Pumpkin Pie Butter

Preparation info
  • Approximately

    3 half pint

    jars of pumpkin butter
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 1 15-oz. can pumpkin (not pie filling)
  • ½ cup brown sugar
  • ½ cu


  1. Mix everything together in a small but deep saucepan. Bring slowly to a boil and then place on a diffuser if possible. Cook very slowly over low heat for ½ hour. Stir often and cover with a lid left slightly ajar to allow steam to escape. This jam will spit badly since it is quite thick to start with.
  2. Seal in sterile jars or cool and refrigerate until used.