• 800g pumpkin pure
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tbsp honey
  • 1 tbsp sugar


  1. Place all of the ingredients in a large pan set over a medium-high heat. Cook for 5-7 minutes, stirring constantly, until the mixture is hot throughout.
  2. Remove from the heat and carefully spoon the spread into hot, sterilised jars and seal. Label and date jars once cold. Refrigerate until ready to eat.

Tip: This pumpkin butter can be stored in the fridge for up to 3 weeks.