I have never been a huge pumpkin fan until I had my first taste of Pumpkin Butter.
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 now and then.
But I think that I have found true ‘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 from 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 pumpkin butter to make an outstanding fall treats.
Ways To Use Pumpkin Butter
- Swirled into your hot oatmeal or granola cereal
- Add a little to your smoothies or milkshake
- In or on top of granola bars
- Spread it on toast, bagels or biscuits for breakfast
- Add it to your pancakes and drizzle with pure maple syrup
- Make a peanut butter and pumpkin butter sandwich
- 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
- 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!
How To Make Pumpkin Butter
First you must decide if you want to make your own Pumpkin puree or used the canned store-bought pumpkin.
If you want to make your own, instructions on how to do this are located here.
Once you have the puree, add to a blender or food processor. Next, add cider or juice and blend until smooth.
Be sure to scrape down the side and bottom of the vessel so that the pumpkin doesn’t get stuck under the blades.
Next, add brown sugar, maple syrup, cinnamon and nutmeg to the blender, continue to process until smooth and no clumps remain.
Now transfer the pumpkin butter 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. Then reduce heat to medium-low and cook for about 10 minutes, or until it’s as thick as you desire.
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.
When the pumpkin butter is nice and thick, remove from heat and stir in vanilla.
Once the mixture cools completely stir in lemon juice and a pinch of salt. Store in a sealed jar in the refrigerator.
Pumpkin butter will keep in the refrigerator for 3-4 weeks.
Mary and Jim
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- 3 3/4 cups cup fresh pumpkin puree or 2 15 ounce cans of pure pumpkin puree
- 1/4 cup sweet apple cider or apple juice more if needed
- 1 cup unpacked brown sugar
- 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 fine grain sea salt
Add pumpkin puree 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.
Add the brown sugar, maple syrup, cinnamon and nutmeg. Process again until smooth and no clumps remain.
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 medium-low 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.
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.
If making fresh Pumpkin Puree, use approximately a 3.5 lb. sugar pie pumpkin
Recipe courtesy of Old World Garden Farms