Harry Potter Pumpkin Pastry Filling | a.k.a Pumpkin Butter

Looking for a fun, delicious, and creative way to utilize those Halloween pumpkins? Do you find yourself oddly obsessed with the Harry Potter franchise, specifically and especially around the holidays? Do you have a box full of old jars you’ve been saving for a creative project? Has your spouse been nagging you for weeks to get rid of said jars? (perhaps that last one is just me)

If you answered yes to any of those questions then this post is for you!

“Anything off the trolley, dears?”

As many Harry Potter fans will know, one of the most popular treats to be found in the wizarding world is the Pumpkin Pastry – which young witches and wizards can purchase on the Hogwarts Express.

While I won’t be making the full pumpkin pastry recipe today I thought this would be a fun and easy play on the traditional treat while bringing the magical world of Harry Potter into my home and yours.

“Go on, have a pasty,” said Harry, who had never had anything to share before or, indeed, anyone to share it with.” -Harry Potter and the Sorcerer’s Stone

I actually made these for both myself (because I love me and Harry Potter) and to give as a little Thanksgiving gift to a special few.


  • 2 cups fresh pumpkin puree | canned pumpkin puree is also an option but I had loads of “decorative” pumkpins that I wanted to make use of before they went bad
  •  1/2 cup apple cider | My favorite is Trader Joes Spiced Cider
  • 1 tsp fresh lemon juice
  • 1 tbls honey
  • 1 tbls vanilla extract
  • 1 tsp coconut extract
  • 1 tsp cinnimon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp Himalayan salt

* Pumpkin pie spice is an option in place of cloves, nutmeg, allspice, and ginger. I just prefer to mix my own *


Making pumpkin puree is an easy way to use up all those decorative pumpkins from Halloween. You can save whatever puree you don’t use this go-around on pumpkin butter for any future pumpkin needs. If you have a pressure cooker this process can go a lot faster – I do not, so here is the method I used.

  1. Preheat oven to 350F
  2. Cut pumpkin into quarters then place on baking sheet
  3. Place in oven and roast for 45 to 50 minutes or until pumpkin is squishy (a.k.a tender).
  4. Once squishy remove from oven and set aside to cool
  5. Scoop the pumpkin meat into blender
  6. Puree with a little water for creaminess


This is probably my most simple recipe on the blog to date.

  1. Combine all ingridents in medium-to-large pot (size depends on the quantity you’re making)
  2. Bring the mixture to a boil, then reduce the heat to medium-low and allow mixture to simmer for 30 minutes or until thickened.
  3. Make sure you’re frequently stiring to prevent the ingridents from burning or sticking to the bottom. If you notice this happening, turn down the heat. Your pumpkin butter should be lightly bubbling, but not boiling and popping (if that makes sense).
  4. Taste your delicious pumpkin concoction and add more spices if needed.
  5. Once everything tastes the way you want it and the ingridents are coexisting in a thick creamy manner, remove from heat.
  6. Allow pumpkin butter to cool completely before transfering to jars.

Congratulations! You have made your first batch of Harry Potter Pumpkin Pastry Filling a.k.a Pumpkin Butter. Whatever you choose to call it I know you won’t be disappointed. Especially if you decide to dress it up a bit.


  • Jars
  • Twine
  • Rubber bands
  • Cloth squares | to stay on theme I obviously went with Harry Potter fabric
  • Double sided tape + paper or label paper

Materials I Used for This Project

When you make a purchase using the retail links provided on my site, I may earn a small commission at no additional cost to you. That said, all opinions expressed on this site are my own, and I would never recommend products I do not use myself.

Also if you don’t hoard jars like me you may decide to pick up a case of canning jars. My go-to jars are linked below.



This pumpkin butter does require refrigeration because there are no preservatives. It will typically keep for up to 3 weeks in the fridge or in the freezer for 3 to 6 months.

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