Pumpkin Pie Mustard

Pumpkin Pie Mustard- Putting Up with ErinPumpkin Pie Mustard- Putting Up with Erin

I’ve come to accept the seasonal fate, it’s fall, no denying it now. Last week I found myself all joyous about scarves and flannel and boots… this week I’ve begun to realize that fall means brown, orange, and off yellow veggies. Not that I’m complaining, but I’ve been trying to hold on to summer produce as long as possible as I know that within a couple weeks things are going to get real colorfully dull around here. While perusing Wednesday’s farmers’ market, one of the friendly vendors candidly asked, “Hey! Have you ever tried pickling pumpkin, or maybe pumpkin butter?!” Yes & yes! Not discounting her idea, I responded with a smile and a, “Yes, but I’m not ready yet.” Fast forward to last night, weathering hurricane Matthew… a couple rum drinks in… and I all of a sudden, I was craving fall baked goods. Flinging open the cupboard for ingredients, I reminded myself, “Erin! Stop, you’ve been on a roll with health, you only want cookies because you’re hurricane tipsy!” Pie puree in hand I thought, “OK what can I make to satisfy my angst and rainy day sentiment?” Pumpkin pie mustard? I was surprised to find very little when I Google’d pumpkin mustard. Bored, stir crazy on a Saturday night? Why not experiment with pumpkin mustard, plus some rum! 🙂

So my first step was achieving that pumpkin pie flavor aside the strong pungent flavors of mustard seed. I decided to go with yellow mustard seeds over brown hoping to get a mellow mustard flavor. I used raw honey as my sweetener (shout out to an awesome Bull City Food Swap trade), and threw together my own pumpkin spice mix following this recipe. After much taste deliberations, which is always difficult with fresh mustard (it can take at least a couple weeks for the overwhelming mustard flavor to mellow), I decided to make it sweeter than originally planned. 6 half pints later, canned, cleaned up, and I was back to drinking rum and enjoy the almost near tree timber anxiety of my first NC hurricane experience.

Pumpkin Pie Mustard- Putting Up with ErinPumpkin Pie Mustard- Putting Up with Erin

Pumpkin Pie Mustard

Yield: 6 half pints


  • 1-1/2 cup whole yellow mustard seed
  • 1 15oz can 100% pumpkin puree
  • 2 Tbsp pumpkin spice
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1 tsp salt
  • 6 Tbsp honey, white sugar, or brown sugar (less of more depending on how sweet you want it)


  1. In a bowl or quart sized mason jar combine water, vinegar, and mustard seeds. Let set overnight, or until all liquid is absorbed (~12hrs).
  2. After liquid is absorbed, combine seed mix and remaining ingredients in a medium-sized, non-ionized pot.
  3. Add a bit of water and using an immersion blender blend until desired mustard consistency is reached (I like to keep mine coarse for a whole grain texture).
  4. Stirring constantly (to avoid burning) heat mustard over medium heat for 5 minutes or until uniformly heated. You may need to add more water to avoid sticking and to reach desired consistency.
  5. Ladle mustard into clean, warm jars. Wipe rims, apply lids and rings (finger tight) and process jars in a hot water bath for 10 minutes.
  6. Remove from heat and let jars sit for an additional 5 minutes. Remove jars from canner and let cool on a folded towel for 12-24 hours.
  7. Let mustard settle for atleast 3 weeks before consuming. Store in a cool, dry place for up to one year.

5 responses to Pumpkin Pie Mustard

  1. Hi Erin,
    I live in the Triangle, and was wondering if you have any recommendations for where to buy larger quantities of mustard seeds for recipes like this?

  2. Links: Pickled Figs, Cinnamon Simple Syrup, and Winners - Food in Jars

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