pumpkin butter
There are many uses for pumpkin butter, but this one is my favorite – peanut butter and pumpkin butter toast!

I have never been a huge pumpkin fan.  Yes, I would eat an occasional piece of pumpkin pie (if it had a decent size dollop of cool whip on top), and I would enjoy a pumpkin cookie or two (who can resist the cream cheese icing on top).  But I have found ‘pumpkin love’.

If you haven’t tried the tasty fall treat of pumpkin butter, you are definitely missing out. I purchased pumpkin butter a few years ago and fell in love with the rich, golden taste of the pumpkin spread.  After I made my first homemade batch I was quite honestly embarrassed that I had never done it before – because it was so easy.  

And if you have a few extra minutes to make it completely from scratch by using a pie pumpkin, you will be glad that you made the extra effort.

This spread is so versatile and with the short time that it is stored in your refrigerator, you will be surprised at the multiple uses that it holds. Here are some ideas to use the pumpkin butter to make an outstanding fall treats:

  • Swirled into your hot oatmeal or granola cereal
  • Add a little to your smoothies or milkshake
  • In or on top of homemade granola bars (ok, store bought ones too)
  • Spread it on toast, bagel or biscuit for breakfast
  • Add it to your pancakes and drizzle with pure maple syrup
  • Make a peanut butter and pumpkin butter sandwhich
  • Swirl it into yogurt or make parfaits
  • Use it in or on Muffins
  • Try a little in your coffee or hot chocolate.
  • Use equal parts pumpkin butter and cream -heat, stirring well, to create a creamy pumpkin sauce to serve over pasta
  • Use it as a dip for fresh sliced apples
  • Try it in a cheesecake –Oh my, I am getting hungry…
  • Heat it up and add it to vanilla or banana ice cream for a seasonal sundae
  • Directly off the spoon for that late night craving!

Pumpkin Butter Recipe

Pumpkin butter is so easy to make - from blender to jar in less than 30 minutes.
Pumpkin butter is so easy to make – from blender to jar in less than 30 minutes.

Ingredients:

  • 4 – 4.5 cups fresh pumpkin puree (made from ~3.8 pounds sugar pumpkin)
  • 1/4 cup sweet apple cider or apple juice, more if needed
  • 1 cup unpacked brown sugar  (or brown sugar substitute such as Sucanat)
  • 3-4 Tbsp pure maple syrup
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • pinch of fine grain sea salt

Instructions: 

1. Roast your pie pumpkin (see how here). Let cool until you are able to handle.  (Yes, you can substitute canned pumpkin here – but if you haven’t tried to make your own pumpkin puree you must try it soon – it is sooooo easy and tastes so much better!)

Pour the blended ingredients into a medium stockpot and simmer for 10 minutes
Pour the blended ingredients into a medium stockpot and simmer for 10 minutes

2. Skin the pumpkin and add pumpkin ‘meat’ to a blender or food processor.  Add juice and blend until smooth. This will usually require a few scrapes down the side and bottom to make sure the pumpkin doesn’t get stuck under the blades.

The most important hint that you need to know is to place a wooden spoon in the pot to prop the lid to prevent splattering!
The most important hint that you need to know is to place a wooden spoon in the pot to prop the lid to prevent splattering!

3. Add the brown sugar (or substitute), maple syrup, cinnamon and nutmeg. Process again until smooth and no clumps remain.

4. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it.

Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don’t get splattered. Remove from heat and stir in vanilla.

5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.

Enjoy!

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Mary and Jim

Pumpkin Butter

Ingredients

  • 4 – 4.5 cups fresh pumpkin puree made from ~3.8 pounds sugar pumpkin
  • 1/4 cup sweet apple cider or apple juice more if needed
  • 1 cup unpacked brown sugar or brown sugar substitute such as Sucanat
  • 3-4 Tbsp pure maple syrup
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • pinch of fine grain sea salt

Instructions

  1. Roast your pie pumpkin (see how here). Let cool until you are able to handle. (Yes, you can substitute canned pumpkin here - but if you haven't tried to make your own pumpkin puree you must try it soon - it is sooooo easy and tastes so much better!)
  2. Skin the pumpkin and add pumpkin 'meat' to a blender or food processor. Add juice and blend until smooth. This will usually require a few scrapes down the side and bottom to make sure the pumpkin doesn't get stuck under the blades.
  3. Add the brown sugar (or substitute), maple syrup, cinnamon and nutmeg. Process again until smooth and no clumps remain.
  4. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don’t get splattered. Remove from heat and stir in vanilla.
  5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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