It is usually spiced as well.
It can be used in cooking in making items such as cakes, cheesecakes and muffins, or as a spread on muffins, etc.
People use to make and can Pumpkin Butter at home. But if not enough sugar is added, the acidity might be too low for it to be canned and stored safely without turning toxic. To compensate for this, some people try to increase the acidity by adding vinegar, apple cider, orange juice or lemon juice, or by canning it in a pressure-canner. Various health officials, though, point out that even using a recipe which calls for some added acidity, the acidity can vary and might not be enough. They say that even pressure-canning is unreliable. Consequently, if you want to store Pumpkin Butter, they recommend freezing it. When freezing it, allow ½ inch (1 cm) of headroom for expansion.