This Amish Pumpkin Butter recipe is easy enough to make large batches and can, delicious enough to eat on gluten-free bread sandwiches all fall and winter, and unique enough to hand out as hostess gifts at fall parties!
My husband is a sweet potato and winter squash lover in the extreme, and every year, he loves to plant a variety of new-to-him potatoes and squashes.
This year, one of his new squashes was a small pie pumpkin variety called New England Pie, and we just started harvesting them about two weeks ago.
For the record, I am NOT a sweet potato and winter squash lover. As I’m mostly Irish, I feel like my love for white potatoes is perfectly justified, and as I’m very, very white, despite also having Cherokee heritage, I’m not embarrassed at that I only love pumpkin if it’s heavily accompanied by pumpkin spice and well, not necessarily a latte, but definitely other ingredients that mask the texture of the pumpkin. #basicwhitegirltastebuds
With that in mind, I’m loving this variety of pumpkins.
They’re on the small side, which make them easy for me to cut in half, deseed, and roast 1-2 per baking pan in the ever. Easy handling. Essential to the small homestead homemaker.
They actually do taste really good. Like I said, I’m not a wintersquash/pumpkin lover, but I did taste these (for research purposes), and was surprised by how sweet they were.
So if you’re putting pumpkin in your garden next year 10/10 would recommend New England Pie pumpkins.
But that said, of course you can make this Amish Pumpkin Butter Recipe with any variety of pumpkin you wish – even canned pumpkin, which will definitely shorten the process up.
But if you’re a purist like me (only because we grew so many though tbh), grab a couple a small pie pumpkins, split them in half, deseed, and roast, cut side down, at 350º for, I dunno, an hour?
I have a tendency of not being very precise about chores like that – I put them in to roast while I’m doing school work with the kids at the kitchen table, and take them out when they’re soft enough to stick a fork through.
While I may not be a huge fan of pumpkin itself, you can bet I LOVE my pumpkin spice desserts. Like I said, white girl, even if I do stop short of Starbucks lattes (I just can’t get hyped about $5 coffee).
And this Amish pumpkin butter recipe?
This is the epitome of pumpkin spice.
So warm and spicy – much more spicy than pumpkin crunch cake, or sugar-free pumpkin cheese cake – and that makes it perfect to spread on toast or biscuits in the morning, because it’s deep spiciness carried through the butter, into every corner of your mouth.
Who knew that this perfect fall replacement for our usual jams and jellies would be as easy as stirring a few ingredients together, and ladling it into jars.
If you’ve made Crockpot pear butter, you’ll see that this recipe is very similar. Both are warm and spicy, but where pear butter is slightly tart and fruity, the pumpkin butter is smoother, warmer, and of course, have the distinct flavor of pumpkin to boot.
Stir ingredients together in a 4 quart of larger pan
Heat over low or medium-low heat
Continue cooking until pumpkin butter is thick and deep brown.
Ladle into clean jars and seal
How to can:
Use litmus paper to ensure your pumpkin butter is at a ph of 5.4 or lower before canning
Transfer pumpkin butter to pint or half pint jars (I really like these jars)
Wipe rims to insure there is no debris between rim and lid
Top with flat and ring, and twist lids on fairly tightly
Place into a pressure canner with a canning bottom so that jars are not in direct contact with heat source
Fill pot with you canner’s recommended amount of water (mine is 2 quarts).Make sure that the water is as close to the same temperature as the pear butter as possible – if the butter is hot, use hot water, if the butter is cold, use cold water – to avoid jars breaking
Secure lid, and heat over medium-high heat until steam begins to escape from steam valve
Set your timer for ten minutes and continue to let canner steam
Place pressure weights on the ten pound setting over steam valve
Bring to pressure for 30 minutes
Remove from hear and allow to cool inside canner for an hour or more if possible to avoid jars breaking when they come into contact with cool air
Leave rings on sealed jars at least 24 hours before removing to clean and dry jars for storage
Store in a cool dark place.
Enjoy!
Get Your Garden Cheat Sheets!
Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.
There are no research-tested pressure canning recipes for puréed pumpkin that prove the amount of heat penetration into the center of the product is adequate to eliminate the risk of Clostridium botulinum, which can cause botulism toxin and be deadly.
Pumpkin Butter's inherent ability to moisturize, rejuvenate, and protect the skin from free radicals and the harmful effects of the environment is a favorable and sustainable way of keeping the skin supple and healthy.
Can you use expired butter? Here's the good news: If you notice that your butter's expiration date has passed but you don't have time to run down to the store for a new tub, you can still eat it with relative safety as long as you inspect it first.
Spoon some into oatmeal. Add it to vanilla milkshakes or smoothies. Stir a spoonful into a latte. Whip a few spoonfuls with softened butter to make whipped compound pumpkin butter (this is delicious on rolls, biscuits, or cornbread)
Two tablespoons of roasted pumpkin seed butter provides 190 calories, 17 grams of fat and 8 grams of protein. It's also an excellent source of manganese and magnesium providing 60% and 40% of the recommended daily amount, respectively. It's also a good source of vitamin E and iron.
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.
Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash. Pumpkin butter and purée can, however, be safely frozen.
Butter, milk and cream (like meat and vegetables) are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature.
This process is for butternut, pumpkin, or other winter squash only. There are different methods for preserving summer squash. You must use a pressure canner. You cannot water bath can winter squash.
If you plan on keeping your pumpkins outside, place them in a dry, shaded spot—like a covered porch—for the entire season. Too much hot sun will speed up a pumpkin's decaying process, as will rain. Moisture from rain can lead to mold and mush, which no one wants on their beautiful pumpkins!
If your pumpkin starts to wilt, let it soak overnight in cold water. Keeping it in the fridge at night will also help it to keep it from wilting and/or rotting. Those pesky fruit flies are not only annoying, they are also cause your fruit (pumpkin) to rot more quickly.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
