Seminole Pumpkin Butter

AKA just pumpkin butter. You can even use canned pumpkin! Just be sure not to use the canned “pumpkin pie filling,” since it’s already spiced up. If you want to bake your own pie pumpkins (using seminole pumpkins, or sugar pumpkins), {click here}. No matter what pumpkin you use, this pumpkin butter turned out really well!

Homemade Pumpkin Butter Recipe | Oysters & Pearls

A lot of people ask me why I adapt so many recipes rather than just follow them. Most of the time, it’s because I adapt the recipe to what I have in my house. It’s much more economical that way. Also, I think the best home “chefs” can adapt any recipe not only to what they have in the house, but also to their tastes. Recipes aren’t set in stone! So feel free to try new things and change any of mine. But let me know how it goes when you do! :)

Anyway, all that to tell you that I adapted this recipe from the veryyyy many I found via Pinterest, again, mostly based on what I had in the pantry.

Baking Seminole Pumpkins | Oysters & Pearls

I told you yesterday that I baked and pureed 4 seminole pumpkins Sunday night! 8 cups went into my pumpkin butter, and the rest got frozen (flat, for better stacking in the freezer).

Baked Pumpkin | Oysters & Pearls

Homemade Pumpkin Butter (yields approximately 5 jelly jars)


– 4 cups pureed and cooked pumpkin (or two cans of pumpkin)
– juice of 1/2 a lemon (or approximately 2 tablespoons)
– 2.5 teaspoons of pumpkin pie spice
– 1 cup honey


Combine all the ingredients in a bowl and mix well by hand. Then cook over low heat for 40 to 50 minutes until reduced to preferred thickness.

to can and freeze

Place in jars and loosely put on lid. Put in freezer and allow to freeze, then tighten lids down. You can also freeze pumpkin butter in ice cube trays, then pop out once frozen solid and put in plastic bags for smaller servings.

Pumpkin butter should keep for a month or two refrigerated.

Preparing Homemade Pumpkin Butter | Oysters & Pearls

It is always easiest for me to squeeze a lemon over a fine mesh strainer placed over my mixing bowl. You can also squeeze the lemon upside down to keep the seeds inside the lemon, but this never seems foolproof to me, and I abhor fishing lemon seeds out of stuff. It’s annoying as all get out.

Pumpkin Butter Before Cooking | Oysters & Pearls

This is a double batch (aka 8 cups of pumpkin, double the rest of the ingredients) before I cooked it down. The color darkens a good bit the longer you cook it. It wouldn’t be terrible if you didn’t cook it at all, the flavors just wouldn’t be as strong.

Homemade Seminole Pumpkin Butter | Oysters & Pearls

A VERY important note on pumpkin butter: as I researched the multitude of recipes on Pinterest and Google for pumpkin butter, I found a ton of them which included instructions for canning. After realizing my jalapeƱo hot sauce wasn’t shelf stable (hey, we all make mistakes!), I’ve been really careful about checking the UGA National Center for Home Food Preservation guidelines as to what is safe to can and what’s not. The verdict??


It’s totally cool to freeze it, and totally cool to freeze plain ole pumpkin puree. And you can can cubed uncooked pumpkin using a pressure canner, according to their guidelines, but that’s it. I’m sure that the generations that have gone before me have safely canned pumpkin butter without incident, but I decided I’m not taking any chances.

Okay, that’s your PSA for today. Just freeze yo buttah.

Homemade Seminole Pumpkin Butter Recipe | Oysters & Pearls

So that was the first recipe I created with my seminole pumpkins. I should be pretty well stocked with pumpkin butter for the fall. I’ll be back tomorrow with the last recipe I used these 4 pumpkins for… I roasted the seeds! Obvi.

And I’m still looking for new pumpkin recipes! I’ve got a freezer and pantry full of pumpkin. I may not be a lot of things, but I am nothing if not pumpkin RICH.


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7 thoughts on “Seminole Pumpkin Butter

  1. Danna

    Nat – what’s the difference in a seminole pumpkin and a butternut squash? They look identical. Also, do you think I could make butternut squash butter? (that’s a lot of butter)

    1. oystersandpearls Post author

      Ha! Yes, that’s a lot of butter. Sure, why not? I’m sure it would be delicious. Let me know how it turns out if you do!

      Seminole pumpkins are a native type of pumpkin that the Seminole Indians grew. The pumpkin I grew these from looked nothing like these! But they do look like butternut squash. They are all related! But these taste more like pumpkins than squash.

    1. oystersandpearls Post author

      Hi! I just checked my freezer, and it made 11 jelly jars of pumpkin butter! If I hadn’t cooked it down as much as I did, I may could have stretched it to twelve. Thanks for commenting!

  2. Pingback: The Great Halloween Pumpkin Recipes Round Up

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