Pumpkin Butter

Pumpkin butter made from whole-pumpkin puree, which can then be used for filling pie crusts or as a seasonal topping for toast or other breads.

Pumpkin Butter

Prep Time


Cook Time




Pumpkin Butter is the last in our series of pumpkin recipes for fall from Delightful Table’s lead cooking instructor Scheherezade Daftary.

“About a year ago I got a pumpkin and I made some puree out of it because I didn’t have time to figure out what to do with it. I left it in my freezer and sort of forgot about it.

When I got a serious craving for something pumpkin flavored, I remembered that I had that puree in my freezer.  I dug through the back of my freezer and low and behold, there was the bag of frozen puree.

I put it in the slow cooker with 1 cup of brown sugar and spices and let it do it’s thing until it became pumpkin butter.  It is delicious!!”




  • 3-4 cups pumpkin puree (homemade or store bought)
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Pinch salt


  • 1 Put your pumpkin puree in the slow cooker with the rest of the ingredients and mix it up.
  • 2 Turn it on the low setting for 8 hours.
  • 3 It should darken in color and thicken in texture. Taste it and add anything else you might want.


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