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Pumpkin Butter


Orange water

  • Zest of 1 orange removed in wide strips with a swivel peeler or a paring knife
  • 1 1/2 cups Water

Pumpkin Butter

  • 1 30-ounce can solid packed pumpkin puree
  • 1/2 cup reserved orange water with 2 teaspoons of finely minced orange zest
  • 2 cups Light brown sugar firmly packed
  • 4 Tablespoons Strained orange juice
  • 2 Tablespoons Strained lemon juice
  • 1/2 teaspoon Table salt
  • 1 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground allspice
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Freshly grated nutmeg
  • large pinch Ground cloves


  • In a small saucepan, combine the orange zest and 1 ½ cups of water over medium/high heat. Bring to a boil, and then reduce the heat to low. Simmer the orange zest and water mixture for about 8 minutes until there is a very light orange hue to the water.
  • Strain the mixture and reserve ½ cup of water. Remove the zest from the strainer and mince it very, very finely. Measure out 2 teaspoons of zest and combine with the reserved liquid.
  •  In a large saucepan, combine the pumpkin puree, reserved water with orange zest, brown sugar, strained orange and lemon juices, salt, cinnamon, allspice, ginger, grated nutmeg, and cloves. Bring the mixture to a boil over medium/high heat, stirring constantly.
  • Reduce the heat to low and simmer, stirring every few minutes with a wooden spoon until the mixture has reduced and thickened, about 30-35 minutes.
  • Remove from heat and ladle onto glass jars. You can process it at this point using your canning method of choice, or you can bring to room temperature, cover with a tightly fitting lid and place in the refrigerator.
  • Makes enough to fill 5, 8oz jars.
  • Last over 2 weeks in the refrigerator.