Smooth, sweet homemade autumn butters & spreadables

Autumn butters — both those made from puréed fruits and pumpkin, as well as flavored dairy butter — add country charm to company dinners or brunches.

These homemade spreadable butters are also are the perfect hostess gift presented with a loaf of fresh homemade bread. Add these recipes to your list of autumn traditions!

Pumpkin butter in a jar

by Brenda Hyde

Honey Pumpkin Butter recipe


2 cups pumpkin puree
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt (optional)


Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1 1/2 cups.

Easy Pumpkin Spice Butter recipe


1/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup softened butter


Beat the brown sugar, pumpkin-pie spice whipping into the softened butter. Keep refrigerated.

Crockpot Apple Butter recipe


8 cups applesauce
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cloves


Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for six to seven hours. It isn’t necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen.

Ginger Apple Butter recipe


4 pounds McIntosh apples, peeled, cored,
cut into 1-inch chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced

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Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.

Partially cover apple butter and simmer over medium heat until reduced to 2-1/2 cups, stirring occasionally, about 20 minutes. Cool completely.

Makes 2-1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness.

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