The Crunchy Writer’s Pumpkin Butter | Recipe

I recently went to Butler’s Orchard, a really popular Maryland orchard where we pick apples, pumpkins, get apple cider, and even our annual Christmas tree.


I love that place. It has everything. They even have a store where they sell a bunch of stuff, like Vermont maple syrup, and pumpkin butter.


Man, I love pumpkin butter.


Want to make your own? Because I do. I need more…



  • 4.5 cups of fresh pumpkin puree, 100% organic
  • 1/4 cup apple juice, also all natural
  • 1 cup Sugar In The Raw
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp lemon juice
  • 4 tbsp maple syrup





  1. Most pumpkin butter recipes ask you to buy a pumpkin, cut it up, roast it, and then blend the flesh, but let’s be honest, I’m too lazy for all that nonsense. I just buy a 100% organic pumpkin purée in a can. Because it’s way easier and the results are the same. It’s also cheaper.
  2. Add sugar, cinnamon, nutmeg, apple juice and maple syrup and mix well.
  3. Heat mixture over medium-high heat. Put a lid on it though, because it will go everywhere, and your kitchen is probably too nice for all that mess. You want to reduce it to a low boil for 10 minutes, unless you want it thicker (15-20 minutes).
  4. Get it off the heat, let it cool, and place in a tightly-sealed container. Stir in lemon juice for a final touch.


This keeps for about 3 weeks in the fridge and makes about 3.5 cups. Servings vary, as some people spread it on bread thinly, but other people use it to dip fruit pieces, so they use more.