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 purest 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.
Amish Pumpkin Butter Recipe (With Canning Instructions)
Yield 4 cups
- 4 cups of pumpkin purée (or two 15oz cans)
- 1 1/4 cups sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons pumpkin spice mix
- 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.
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