Pumpkin Butter

Day PartBreakfast
Menu PartSauce
Cuisine TypeAmerican

Eliza Cross
From “Pumpkin it Up!”

As toast continues to trend, keep customers engaged by changing out topping options with the seasons. This pumpkin butter can be made from fresh or canned pumpkin puree; prepare it ahead and refrigerate for up to two weeks.


1 can (15 oz.) or 1 7/8 cups pumpkin puree
3/4 cup sugar
1/3 cup apple juice
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves


  1. In medium, heavy-bottomed saucepan, combine pumpkin, sugar and apple juice. Whish in ginger, cinnamon, nutmeg and cloves until blended.
  2. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to low; simmer 30 minutes or until thickened, stirring frequently.
  3. Transfer mixture to an airtight container; chill in refrigerator until serving. Store, refrigerated, for up to two weeks.

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