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Apple Spiced Pumpkin Butter

Nov 2018

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.

In case you haven’t noticed (smirk) – we as a nation are well into “Pumpkin Spice Season”. Pumpkin Spice Season seems to last about six months out of the year — beginning with the start of Fall and stretching all the way through the last days of Winter.

To me, the best part of this pumpkin spice craze is not only the taste but also the warm spiced aroma filling the air.

This Apple Spiced Pumpkin Butter is not only crazy delicious and so easy to make, it also fills my home with the most glorious warm, sweet + spiced aroma that lingers and lingers and lingers.

To make this Apple Spiced Pumpkin Butter you’ll start with two large cans of packed pumpkin (not pumpkin pie filling – but just plain-old pumpkin).

Spoon the canned pumpkin into a 7 to 8 quart dutch oven and add the following :::

  • cinnamon sticks
  • allspice berries*
  • whole cloves*
  • star anise (optional)
  • ground cinnamon
  • candied ginger
  • dried oranges or orange rind
  • lemon zest + juice
  • brown sugar (light or dark)
  • apple cider (spiced or natural)
  • sea salt

*ground spices can be used in place of the whole allspice berries and cloves.

Give everything a good stir, cover and bake for 4-5 hours at 300°. After 4 hours, give the pumpkin butter a stir and taste test. Add additional sugar if desired. Bake an additional 30 minutes to 1 hour if you added additional sugar.

This recipe makes 7 half-pint jars of Apple Spiced Pumpkin Butter which can be stored in the refrigerator up to 6 weeks unopened or frozen for up to 6 months. If you are freezing, just be sure to leave 1″ headspace at the top of each jar for expansion before sticking the jars into the freezer.

Now for the best part – eating! You may be wondering “What do I do with pumpkin butter?” Well, the possibilities are limitless but here are some of my favorites ::

  • smear on toast or a warm biscuit
  • serve as a spread with cream cheese or goats milk cheese and crackers
  • swirl into your morning oatmeal or yogurt
  • use it in place of canned pumpkin pie filling (think pies, tarts, galettes)
  • add it your favorite sugar cookie recipe (reduce the fat proportionately) to make pumpkin spice cookies
  • swirl into the batter of your favorite brownie recipe
  • eat straight out of the jar!


Another bonus – this recipe makes enough to share! Think neighbor and teacher gifts or use as a stocking stuffer.

This smooth, buttery, sweetly spiced Apple Spiced Pumpkin Butter is versatile and yummy! It’s sure to be a star of the season!

If you have any questions during your search for the perfect copper sink, farmhouse fireclay sink or granite sink, our Sinkologists are here to help. Contact us or follow us on FacebookHouzzPinterest, or Instagram for more helpful tips and design ideas.

Apple Spiced Pumpkin Butter

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Author Emily


  • 60 oz canned pumpkin - 2 large cans (not pumpkin pie filling)
  • 3 cinnamon sticks
  • 8 allspice berries*
  • 10 whole cloves*
  • 1 star anise (optional)
  • 1 T ground cinnamon
  • 2" piece of candied ginger
  • 5-6 dried oranges or 1" pieces of orange rind
  • zest + juice of one lemon
  • 1 1/2 c packed brown sugar (light or dark)
  • 2 c apple cider (spiced or natural)
  • 1 t sea salt


  1. Place all ingredients into a 7 qt dutch oven. Stir to combine, cover and bake at 300° for 4 hours. Stir, taste and add additional brown sugar if desired. If added sugar, return to oven for 30 additional minutes. 

  2. Once cooking is done, remove and discard whole spices plus dried ginger and orange.

  3. To store, fill clean half-pint jars, leaving 1" headspace. Cover and refrigerate up to 6 weeks or freeze up to 6 months. Once opened, use within 10 days.

  4. Makes 7 - half pint jars.

Recipe Notes

*can use 1 t ground allspice in place of the berries and 1/2 t ground cloves in place of the whole cloves.