Amish Pumpkin Butter Recipe | The Frugal Farm Wife (2024)

ByElise New September 11, 2018March 10, 2019

This Amish Pumpkin Butter recipe is easy enough to make large batches and can, delicious enough to eat on gluten-free bread sandwiches all fall and winter, and unique enough to hand out as hostess gifts at fall parties!

My husband is a sweet potato and winter squash lover in the extreme, and every year, he loves to plant a variety of new-to-him potatoes and squashes.

This year, one of his new squashes was a small pie pumpkin variety called New England Pie, and we just started harvesting them about two weeks ago.

For the record, I am NOT a sweet potato and winter squash lover. As I’m mostly Irish, I feel like my love for white potatoes is perfectly justified, and as I’m very, very white, despite also having Cherokee heritage, I’m not embarrassed at that I only love pumpkin if it’s heavily accompanied by pumpkin spice and well, not necessarily a latte, but definitely other ingredients that mask the texture of the pumpkin. #basicwhitegirltastebuds

With that in mind, I’m loving this variety of pumpkins.

1. 1. They’re on the small side, which make them easy for me to cut in half, deseed, and roast 1-2 per baking pan in the ever. Easy handling. Essential to the small homestead homemaker.

1. They actually do taste really good. Like I said, I’m not a wintersquash/pumpkin lover, but I did taste these (for research purposes), and was surprised by how sweet they were.

So if you’re putting pumpkin in your garden next year 10/10 would recommend New England Pie pumpkins.

But that said, of course you can make this Amish Pumpkin Butter Recipe with any variety of pumpkin you wish – even canned pumpkin, which will definitely shorten the process up.

But if you’re a purist like me (only because we grew so many though tbh), grab a couple a small pie pumpkins, split them in half, deseed, and roast, cut side down, at 350º for, I dunno, an hour?

I have a tendency of not being very precise about chores like that – I put them in to roast while I’m doing school work with the kids at the kitchen table, and take them out when they’re soft enough to stick a fork through.

While I may not be a huge fan of pumpkin itself, you can bet I LOVE my pumpkin spice desserts. Like I said, white girl, even if I do stop short of Starbucks lattes (I just can’t get hyped about $5 coffee).

And this Amish pumpkin butter recipe?

This is the epitome of pumpkin spice.

So warm and spicy – much more spicy than pumpkin crunch cake, or sugar-free pumpkin cheese cake – and that makes it perfect to spread on toast or biscuits in the morning, because it’s deep spiciness carried through the butter, into every corner of your mouth.

Who knew that this perfect fall replacement for our usual jams and jellies would be as easy as stirring a few ingredients together, and ladling it into jars.

If you’ve made Crockpot pear butter, you’ll see that this recipe is very similar. Both are warm and spicy, but where pear butter is slightly tart and fruity, the pumpkin butter is smoother, warmer, and of course, have the distinct flavor of pumpkin to boot.

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