Pumpkin Butter Recipe

Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It’s like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

Pumpkin Butter

Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It’s like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

Prep: 5min

Total: 45min

Yield: 30

Serving Size: 2 Tablespoons

Nutrition Facts: servingSize 2 Tablespoons, calories 42 kcal, Carbohydrate 13 g, Protein 0.5 g, Fat 0.5 g, Sodium 5 mg, Fiber 1 g, Sugar 12 g

Ingredients:

• 3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can (not pumpkin pie filling))
• 1 cup packed brown sugar
• 3/4 cup apple cider or juice
• 2 tsp vanilla extract
• 2-3 cinnamon sticks
• 1-2 tsp pumpkin pie spice (to taste)

Instruction:

1. Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
2. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently.
3. Adjust spices to your taste.

20-Minute Pumpkin Butter

Easy, 20-minute pumpkin butter with just 8 simple ingredients! Creamy, thick, flavorful, and naturally sweetened! Perfect for spreading on fall treats.

Total: 20min

Yield: 8

Serving Size: 1 quarter-cup servings

Nutrition Facts: servingSize 1 quarter-cup servings, calories 130 kcal, Carbohydrate 33 g, Protein 1.2 g, Fat 0.4 g, Saturated Fat 0.04 g, Sodium 38 mg, Fiber 3.3 g, Sugar 27 g, unSaturated Fat 0.45 g

Ingredients:

• 2 15-ounce cans pumpkin purée ((not pumpkin pie filling))
• 2/3 cup coconut sugar or muscovado sugar ((or sub organic brown sugar))
• 1/4 cup maple syrup ((Grade A is best))
• 1/2 cup unsweetened apple juice
• 1 Tbsp lemon juice
• 2 1/2 tsp pumpkin pie spice*
• 1/2 tsp ground cinnamon
• 1 pinch sea salt

Instruction:

1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
2. Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
3. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect!
4. Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.
5. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.
6. Pumpkin butter is a delicious addition to fall goodies like waffles, pancakes, pumpkin bread, butternut squash banana bread, or oatmeal! Enjoy straight from the fridge, or let it warm to room temperature before adding to items like waffles or pancakes.

Pumpkin Butter

Pumpkin, spice, and everything nice…this pumpkin butter is what fall dreams are made of.

Prep: 5min

Total: 25min

Yield: About 2 cups

Serving Size: 2 tablespoons

Nutrition Facts: servingSize 2 tablespoons, calories 18, Fat 0 g, Carbohydrate 5 g, Protein 0 g, Saturated Fat 0 g, unSaturated Fat , Sugar 4 g, Fiber 0 g, Sodium 11 mg, Cholesterol 0 mg

Ingredients:

• 1 (15 oz) can 100% pure pumpkin
• ½ cup apple cider or apple juice
• ⅔ cup (packed) light brown sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• Heaping ⅛ teaspoon salt

Instruction:

1. Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin butter doesn’t stick to the bottom, until thickened, about 20 minutes. Let cool completely, then transfer to a jar and refrigerate until ready to serve.
2. Make-Ahead/Freezer-Friendly Instructions: Pumpkin butter will keep in a covered container in the refrigerator for up to two weeks, or frozen for up to 3 months.
3. Note: If doubling or tripling the recipe, the cook time will be a bit longer, about 30 minutes.

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FAQ

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