PUMPKIN, SPICE, AND EVERYTHING NICE…Pumpkin Butter is an easy recipe and I like making it in bulk. I buy 4 ounce mason jars from Amazon and fill each one with this delicious concoction and print and place a personalized label on top. It makes a great gift for friends, teachers and anyone you want to share with!

NOTE: I did a taste test between Libby’s 100% pure pumpkin and The Fresh Market 100% Pure Pumpkin! The winner is (by far) THE FRESH MARKET 100% Pure Pumpkin!


  • 3 (15 oz.) cans 100% pure pumpkin (Not pumpkin pie filling)
  • 1 1/2 cups apple cider or spiced apple cider (Not apple juice)
  • 2 cups light brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1/2 heaping teaspoon salt


Combine the pumpkin, apple cider, brown sugar, pumpkin pie spice, and salt in a medium, heavy saucepan. Stir well and bring to a boil over med-high heat. The mixture will be thick, and will sputter, so be careful. Make sure you cover it with a lid.

Reduce the heat to low, cover with the lid and simmer, stirring occasionally, for about 25 minutes. Let cool completely, then transfer to the jars and refrigerate. (You can make this in advance and freeze). Will stay in the refrigerator for up to 2 weeks and frozen up to 3 months.

Makes 15- 4 ounce jars.