Sunday, October 21, 2012

Homemade Maple Pumpkin Butter Recipe (with free printable labels)

Homemade Maple Pumpkin Butter with free printable homemade labels. Delicious fall treat that also makes great gifts!

Homemade Maple Pumpkin Butter with homemade labels. Great gifts!

This delicious homemade Maple Pumpkin Butter is a wonderful autumn treat - thick and spreadable, perfect on toast or apples or bagels, or even ( - if you're not afraid of a pumpkin overload - ) some warm homemade pumpkin scones.

Packaged in these sweet little canning jars and tied with raffia or ribbon, I think this recipe makes a wonderful gift for coworkers or hostesses, on its own or as part of a gift basket full of other goodies!

(I'm including the link below to download the free printable for the labels I made, in case you'd like to use them too!)

Homemade Maple Pumpkin Butter Recipe

Yield: 1.5 pints (~ three 7oz jars)
Per 1 TBSP serving: 35 cal, 8g carbs, 0 protein, 0 fat, 0 cholesterol.


• 29 oz can of unsweetened pumpkin purée (I used two 15oz cans)
• 3/4 cup brown sugar
• 3/4 cup pure maple syrup
• 3/4 cup apple cider
• 1 TBSP pumpkin pie spice (click for homemade recipe)


Preheat the oven to 350˚F.

Put all the ingredients in a large, heavy, ovenproof casserole pan that you can use on the stove. Stir to blend. Place the pan on the stove over medium-low heat and bring the pumpkin mixture to a boil, stirring continuously.

Lower the heat and cook for 5 more minutes, still stirring. Scrape down the sides, then remove casserole pan from stove and place into the preheated oven.

Cook in the oven until the pumpkin butter has thickened and there is no liquid around the sides of the pan, about 1.5 to 2 hours. *STIR EVERY 15 MINUTES* and scrape down the sides each time. I recommend using a spatula for this and trying to scrape the bottom every time you stir as well, to prevent the pumpkin butter from burning and sticking to the bottom of the pan.

Remove from the oven and place back on the stove to cool to room temperature. When cool, transfer into jars or other airtight container(s) and chill. Your delicious homemade maple pumpkin butter will keep for up to a month in the refrigerator if airtight...However, there's no guarantee that it will actually last that long, *wink*.

NOTE: The process of cooking first on the stove and then baking in the oven leaves a pretty messy pot. Any pumpkin butter on the sides of the pan that doesn't get scraped down will caramelize or even burn. I have a nifty trick for you to help you clean your pot without a lot of scrubbing, soaking, or any harsh chemicals!

I used these 7 oz glass swing-top hermetic canning jars. I love them and they're the perfect size!

DIY Labels:

If you like my scalloped homemade labels, you're welcome to download the free PDF file here and print your own.  I print mine on full sheet labels by Avery or 3M and use this fancy punch to cut them out! This sure beats trying to calibrate and print onto sheets of pre-cut labels!!

You can also cut them out with scissors of course...if you have the patience. (I do not.)

DIY fancy labels, free Maple Pumpkin Butter printable sheet

After you punch out your labels, you can peel the back off and stick them on the jar. Then dress it up with ribbon and you have a wonderfully simple but sweet and thoughtful homemade gift. And who doesn't love those??

Homemade Maple Pumpkin Butter Recipe by Bespangled Jewelry

Homemade Maple Pumpkin Butter with homemade labels. Great gifts! Recipe & free printable labels

I've been wanting to try this recipe for a while now. It's been lurking in my huge recipe file folder on a torn scrap of an old envelope, hand-scrawled in awful smudged pencil chicken-scratch. I think I copied it out of a magazine while I was waiting to get my hair cut...probably about 8 or 9 years ago. Anyway, I'm so glad I remembered this one and finally got to try it; it was well worth the wait!

I hope you enjoy it too and will share your homemade Maple Pumpkin Butter and this recipe with your friends!

Starbucks inspired pumpkin scones recipe

Don't forget to check out my Starbucks Inspired Pumpkin Scone Recipe if you love baking with pumpkin!!



  1. Im confused about the shelf life. Is that total time or is it one week after opening the jar for use? Doesnt appear you can store this long enough to make gift baskets, etc.

    1. Hi Linda!

      Oh my gosh - that was supposed to say up to a month, and that's after opening and if stored in the fridge. Lol, SORRY! I think I said a week because ours is always eaten up within a week. I will correct that stupid mistake- I'm so glad you asked!

      As far as total shelf life, I'm no canning expert but I imagine if you heat seal your jars in a hot water bath that should mean they're able to be stored for quite some time before opening, though I can't attest to exactly how long is good for this particular recipe. A couple of months is probably fine, but years? Maybe not... I tend to make small batches and give them all away but maybe this year I'll double up and save some.

      Again, sorry! Thanks for visiting and I hope that helps :)

    2. I hate to burst your bubble. As good as this recipe is, do not try canning it. You can put it in the fridge to keep for however long it lasts. BUT ... pumpkin butter is to dense to can and store on the shelf. According to the canning experts, which I am not, lol. Please be safe and do not leave it out of the refrigerator on a shelf. You really chance food poisoning. Good luck. I am gonna give this one a try for gifts to the local family, which I can do just before the holiday and store in the fridge for a few days. Thanks for sharing this one.

    3. Thank you, Debbie!

      Good to know! I appreciate you doing the research - I should have done so myself. I actually really enjoy making smaller batches more often anyway. Too bad, though!

      Thanks for visiting :)


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