Pumpkin Butter
If you don’t know already, I’m a bit of a rookie homesteader; my husband and I grow our own vegetables, spoil our chickens and ducks, and give homemade gifts to people we love around the holidays. My creamy, festive Pumpkin Butter is one of my go-to recipes for homemade gifts! Whether you make this Pumpkin Butter recipe to share or keep it all to yourself (no shame!), just know it’s ridiculously easy, delicious, and, of course, budget-friendly. Try it on a toasted slice of cinnamon raisin bread just once, and you’ll be hooked!
What is Pumpkin Butter?
Pumpkin pie isn’t the only thing you can make with pumpkin purée during fall. Pumpkin butter is a creamy, spreadable mixture made from cooked pumpkin purée, sugar, maple syrup, apple juice, and spices. I like to add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. And despite its name, pumpkin butter doesn’t actually contain any dairy products, making it dairy-free and vegan-friendly! It’s a festive alternative to apple butter or jam and is full of fall flavor.
Ingredients
Here’s what you’ll need to make homemade pumpkin butter:
Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling. The texture and flavor just wouldn’t be the same as using pure pumpkin purée.
Brown Sugar: Adds sweetness and a delicious caramel-like flavor.
Maple Syrup: Nothing beats the flavor of pure maple syrup in pumpkin butter. It makes everything taste 10x better!
Apple Juice: Adds enough liquid to cook down the pumpkin purée and spices into a spreadable consistency. It also works as a natural sweetener! Apple cider would be a delicious alternative.
Lemon Juice: Brightens up the other flavors and helps balance out the sweetness.
Pumpkin Pie Spice: A must-have for any fall recipe! This spice blend contains cinnamon, nutmeg, ginger, allspice, and cloves. You can use store-bought or make your own pumpkin pie spice blend (use any leftover spice to make these pumpkin cookies or pumpkin bread!)
Cinnamon: I add a little more cinnamon in addition to the pumpkin pie spice for extra warmth and flavor.
Sea Salt: Just a pinch to bring together all the flavors.
Vanilla Extract: The best flavor enhancer! It adds a warm and cozy taste to the spread.
Serving Suggestions
A spoonful of pumpkin butter adds fall flavor to whatever you pair it with. I love it at breakfast time, but I’d never say no to it as a dessert, snack, or ingredient in other recipes! Here are a few serving ideas:
On fluffy homemade pancakes, waffles, or a Dutch baby
Swirled into yogurt and topped with pumpkin spice granola
As a topping for toast, bagels, or English muffins
On baked pumpkin pie oatmeal or mixed into overnight oats
As a dip for apple slices or graham crackers
Mixed into cream cheese to make pumpkin cheesecake dip
On top of ice cream or added to a milkshake
How to Store
Cool your pumpkin spread completely before storing it in a jar or airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. Place it in the fridge overnight to thaw before serving with your favorite seasonal treats. We don’t recommend canning this recipe.
Pumpkin Butter Recipe
Ingredients
Instructions
See how we calculate recipe costs here.
Notes
**Apple cider is a delicious substitute!
Nutrition
how to make Pumpkin Butter – step by step photos
Combine 6 Tbsp brown sugar, a 29 oz can of pumpkin purée, 2 Tbsp maple syrup, ¼ cup apple juice, 1 tsp lemon juice, 2 tsp pumpkin pie spice, ¼ tsp cinnamon, ⅛ tsp sea salt, and ½ tsp vanilla extract in a small saucepan.
Simmer on low heat for 25 min, whisking often.
The color will darken slightly as it simmers. Keep whisking to prevent burning.
Once a smooth, thick texture is achieved with a deeper color, you’re done!
Enjoy the taste of fall every day with this simple but oh-so-delicious homemade pumpkin butter recipe.
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