Pumpkin Butter - Huge batch

Here is my recipe which I lovingly share with my followers.
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Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Appetizer
Cuisine American
Servings 100


  • 9 cups pumpkin puree (fresh will take about 2 medium pumpkins, peeled and roasted)
  • 2 cups sugar
  • 2 cups brown sugar
  • 2 T. ground cinnamon
  • 1 T. nutmeg
  • 1 T. ground ginger



  • Prepare 10 half pints lids,and rings. Sterilize the jars. Because you are putting them into the freezer/fridge you can leave them on the counter until you are ready to fill them.  


  • In a large, at least 6 qt crockpot, add all the ingredients. Stir every hour until you go to sleep and just let the crockpot do the work. If you are awake during your cooking process, continue to stir every hour. I let mine cook for 8 hours. 

Filling the jars:

  • On a dishtowelplace your jars and using your funnel in each jar fill leaving 1/2”  headspace.
  • There is no processing for this recipe. Now just label the jars with the name of the recipe and the date made. Store them in the freezer or fridge. Make sure if you are giving them to friends and neighbors that you tell them to return them to the refrigerator. 


10 half pints
Keyword Butter, Pumpkin, Pumpkin Butter