Baltic Maid

Honey Sweetened Pumpkin Butter

Posted on | November 13, 2012 | 6 Comments

I have heard a lot about how delicious Pumpkin Butter is but I just never quite knew what this was and I have never actually tried it before. Given I had some homemade pumpkin puree this seemed like a great opportunity to find out what this pumpkin butter is all about. I admit I get really excited when I get to try food that I have never had before… :-D   

The word butter was a little misleading for me because pumpkin butter does not contain any butter. Instead pumpkin puree is cooked until it becomes condensed and thick. Spices and sweeteners are added. I decided to go with honey as the sweetener rather than brown sugar. I also decreased the amount of sweetener to make it a little healthier.  The result is a wonderful thick spread that goes well with fresh bread like bagels or pancakes for example.

Honey Sweetened Pumpkin Butter


  • 3 1/2 cups fresh pumpkin puree or canned puree
  • 1/2 cup / 120 ml apple juice (my homemade pumpkin puree contained more water than the canned puree so if you use cans increase the apple juice to 3/4 cup)
  • 1/2 to 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 5 tbsp honey, or more o less to taste
  • 1-2 tsp fresh lemon juice


Combine the pumpkin puree, apple juice, spices, and the honey in a sauce pan. Bring it to a boil and then let it simmer, partially covered, for about 35 to 45 minutes, stirring frequently. Caution: There will be exploding bubbles… :-P  

Remove it from the heat and let it sit for a few minutes before removing the lid. Stir in the lemon juice and adjust the spices to taste. Store in an airtight container for up to 3 weeks.

Guten Appetit!

Mit Honig gesüβte(r) Kürbisbutter/-aufstrich


  • ungefähr 820 g frisches Kürbispüree (oder Kürbispüree aus der Dose)
  • 120 ml Apfelsaft (Das hausgemachte Kürbispüree enthält mehr Flüssigkeit als das aus der Dose. Falls aber Dosenpüree verwendet wird, dann eher 180 ml Apfelsaft verwenden.)
  • 1/2 bis 1 TL Ingwer
  • 1/2 TL gemahlene Nelken
  • 1 TL gemahlener Zimt
  • 1/2 TL gemahlene Muskatnuβ
  • 5 EL Honig, oder mehr oder weniger, je nach Geschmack
  • 1 bis 2 TL frischen Zitronensaft


Das Kürbispüree, den Apfelsaft und den Honig in einem Topf vermengen. Zum Kochen bringen und nur teilweise mit einem Deckel abdecken und dann bei geringer Hitze circa 35 bis 45 Minuten köcheln lassen. Die Mixtur des öfteren umrühren. Vorsicht beim Kochen, denn es bilden sich Blasen, die gern explodieren…

Den Topf vom Herd nehmen und für mehrere Minuten stehen lassen bevor der Deckel abgenommen wird. Den Zitronensaft unterrühren und bei Bedarf mit Gewürzen abschmecken. Die Kürbisbutter ist in einem luftdichtem Behälter im Kühlschrank bis zu 3 Wochen haltbar.

Guten Appetit!

Source:  adapted from Oh She Glows


6 Responses to “Honey Sweetened Pumpkin Butter”

  1. Katarina
    November 13th, 2012 @ 23:37

    Looks delicious and the ingredients are yummy!

  2. Heidi @ Food Doodles
    November 15th, 2012 @ 10:39

    This sounds fantastic. I made apple butter recently and since then I’ve been thinking of pumpkin butter. This looks perfect for me! :)

  3. tanja@tanjascookingcorner
    November 16th, 2012 @ 02:00

    This makes a wonderful holiday gift! Love it!

  4. BalticMaid
    November 16th, 2012 @ 09:37

    @ Katarina: Thank you!

    @ Heidi: Thanks! I’ll just have try apple butter next. :-D

    @ Tanja: Thanks! And I’d love to get this as a gift :-D

  5. My Italian Smörgåsbord
    November 17th, 2012 @ 11:15

    what a great idea! never heard of it but you are right, in your version with fresh pumpkin it does sound healthy and it is something that can’t wait to taste!

  6. BalticMaid
    November 17th, 2012 @ 17:05

    @ My Italian Smörgåsbord: Thank you!!! :-)

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