Pumpkin Butter


Yield: 10 people


Work: 15 Minutes


Total: 35 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In Medium Pot, heat Camelina Oil and then add Pumpkin cubes.

  • Cook until soft, stirring often.

  • Add Honey and Salt and cook until desired thickness.

  • Once the desired thickness is achieved, turn off heat, add lid, and let cool for 30 min.

  • Transfer cooked Pumpkin to a blender and blend until smooth. Add a little water if necessary to help blending.


  • Add any Spices or Herbs you prefer.

  • Try adding other Squash type to the Pumpkin.

  • Try mixing Pumpkin with Apples.

  • If an Immersion Blender is available, use directly in the Pot.


  • 2 pound Pumpkin, peeled, seeded, and cut into ¼” cubes

  • 2 Tbsp Camelina Oil

  • ¼ Cup Honey

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Pot

  • Spoon

  • Measuring Cup

  • Measuring Spoon

  • Blender

  • Blender Spatula

  • Mason Jars


  • Once cool enough to handle, transfer into airtight containers.

  • Apple Butter will last for 2 weeks in the fridge or up to 6 months if frozen.

Use Your Pumpkin butter in the following Recipes: