• Home
  • About
    • Contact
    • Disclosure
  • Eat Healthy
    • Meal Plannng
    • Appetizers/Snacks
    • Breads
    • Breakfast
    • Canning/Preserving
    • Desserts
    • Drinks
    • Gluten-Free Mixes
    • Main Dishes
      • Soups/Stews
    • Sauces/Condiments
    • Sides
    • Slow Cooker
  • Save Money
    • ways to save money
    • Household Expenses
    • Groceries
    • Make Money
    • Cloth Diapering

The Frugal Farm Wife

  • Live Healthy
    • Bath and Body
    • Healthy Home
    • Mom Fitness
    • Parenting
      • Kids
    • Cloth Diapering
    • Gardening
    • Essential Oils
  • Make Money
    • Blogging
    • Work From Home
    • Thrive Life
    • Young Living
  • Shop
  • Home
  • About
  • Eat Healthy
  • Live Healthy
  • Save Money
  • Make Money
  • Shop
You are here: Home / Eat Healthy / Amish Pumpkin Butter Recipe (With Canning Instructions)

Amish Pumpkin Butter Recipe (With Canning Instructions)

September 11, 2018 By Elise 14 Comments This post may contain affiliate links. Please read my disclosure policy for more info.

Jump to Recipe·Print Recipe
Pin14K
Share30
14K Shares

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!

this recipe for Amish pumpkin butter will light up your taste buds with perfectly balanced fall flavor you will love!

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.

    1. 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.
  1. 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.

amish pumpkin butter recipe

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.

jars of canned pumpkin butter

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.

Print

Amish Pumpkin Butter Recipe (With Canning Instructions)

amish pumpkin butter recipe

★★★★★

4.5 from 2 reviews

  • Yield: 4 cups 1x
Scale

Ingredients

  • 4 cups of pumpkin purée (or two 15oz cans)
  • 1 1/4 cups sugar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons pumpkin pie spice mix

Instructions

  1. Stir ingredients together in a 4 quart of larger pan
  2. Heat over low or medium-low heat
  3. Continue cooking until pumpkin butter is thick and deep brown.
  4. Ladle into clean jars and seal

How to can:

  1. Use litmus paper to ensure your pumpkin butter is at a ph of 5.4 or lower before canning
  2. Transfer pumpkin butter to pint or half pint jars (I really like these jars)
  3. Wipe rims to insure there is no debris between rim and lid
  4. Top with flat and ring, and twist lids on fairly tightly
  5. Place into a pressure canner with a canning bottom so that jars are not in direct contact with heat source
  6. 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
  7. Secure lid, and heat over medium-high heat until steam begins to escape from steam valve
  8. Set your timer for ten minutes and continue to let canner steam
  9. Place pressure weights on the ten pound setting over steam valve
  10. Bring to pressure for 30 minutes
  11. 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
  12. Leave rings on sealed jars at least 24 hours before removing to clean and dry jars for storage
  13. Store in a cool dark place.
  14. Enjoy!

Get The $20 Meal Plan Printable!

Want the printable version of this $20 plan? Sign up to get it WITH a complete shopping list, and meal prep instructions!

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Powered by ConvertKit
Pin14K
Share30
14K Shares

Filed Under: Canning/Preserving, Eat Healthy

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

  1. karen says

    September 19, 2018 at 9:31 pm

    sounds delicious but what spices do you recommend for the pumpkin spice mix?

    ★★★★

    Reply
  2. Laurie says

    September 21, 2018 at 4:23 am

    The directions for canning say pear butter, is it ok to use thesame canning directions for pumpkin butter recipe? I always thought that canning pumpkin butter was a no no.

    Reply
    • Elise says

      September 22, 2018 at 8:58 am

      Oh, ugh. I’ve got so many of both right now I think I’m getting confused. Those *are* the pumpkin butter canning instructions.

      Canning pumpkin purée is not recommended because of its low acidity and density, however, pumpkin butter with its added sugar is much safer.

      Reply
      • Jodie Phillips says

        October 20, 2018 at 12:02 pm

        You are the only one that says it’s safe to cann pumpkin butter, why is that? I would hate to get someone sick or heaven forbid die from botulism poisoning. Why is your recipe safe to can!0

        Reply
        • Elise says

          October 20, 2018 at 5:03 pm

          Waterbath canned food needs to have a ph of 4.5 or lower. This pumpkin butter should reach that. However, if you’re uncomfortable with canning pumpkin butter, I suggest freezing it instead.

          Reply
          • Ginger says

            October 10, 2019 at 9:46 am

            Actually you can’t can it due to the density, please check your sources.

        • Silver says

          September 10, 2020 at 6:51 pm

          https://www.fda.gov/food/guidance-documents-regulatory-information-topic-food-and-dietary-supplements/acidified-low-acid-canned-foods-guidance-documents-regulatory-information

          Reply
  3. Darlene Hryn Stainbrook says

    May 29, 2019 at 6:24 pm

    Made a half batch… and WOW!! Will be making again. Add 1 tbsp of molasses. Heat on the stove for about 5 minutes before placing mixture into a casserole dish and placing mixture into the oven at 300 degrees F for about 35 – 45 minutes. Became a deep pumpkin colour. Stirring occasionally. 10/10 May 29, 2019

    ★★★★★

    Reply
    • Coryn says

      September 3, 2020 at 5:48 am

      You said to use litmus paper to be sure oh is below 4.5 I believe. What do I need to add if it’s not? Thank you.

      Reply
      • Elise says

        September 4, 2020 at 8:00 pm

        You can add lemon juice or vinegar.

        Reply
  4. Kay Toler says

    September 4, 2019 at 10:28 am

    How long should I put it in a crockpot for ?????????? Not canning .

    Reply
  5. Deborah says

    October 14, 2019 at 12:23 pm

    I can’t wait to try your recipe. I have been researching a lot about canning the pumpkin butter and from what I gather it’s all about the process time. Your recipe calls for 1 hr. and that’s what the other recipes call for also. Thanks for sharing your recipe!

    Reply
  6. Lori says

    October 10, 2020 at 9:08 am

    I am reading conflicting information about if you can or cannot can puréed pumpkin.

    Reply
    • Silver says

      October 12, 2020 at 12:10 pm

      You cannot safely can pumpkin puree. You can process pumpkin butter IF it is 4.5 or less PH, as Elise says. I am going to invest in a PH meter at some point. Adding lemon juice should acidify it enough, but doing your research is always wise 😊

      Reply

Tools I Love

Tools I Love
Welcome to The Frugal Farm Wife where I share our adventures in saving money, making money, allergy-free eating, and living healthy.

Archives

Privacy
Copyright ©2021, The Frugal Farm Wife. All Rights Reserved. Custom design by Pixel Me Designs