It’s officially Fall so will someone please tell the weather gods? While we’re waiting for the temperatures to come down to the Fall conditions we know and love, here’s a simple and quick Pumpkin Butter recipe packed with Fall flavors.
Some gourmet stores have jars of pumpkin butter listed for up to $15. With this recipe you can make more than a jar for about 10 bucks. My recipe uses pumpkin puree, but you’re welcome to use a whole pumpkin to make your puree. I don’t have enough hours in the day to do so.
Apologies for the photos, while Pumpkin Butter tastes great, it’s not the easiest thing to photograph.
- 1 15 oz. can of pumpkin puree
- 1/2 cup 100% apple juice
- 1/2 cup real maple syrup
- 1 TBSP cinnamon
- 1 TBSP ginger
- 1 TBSP nutmeg
- pinch of salt
- Mix all ingredients over medium-high heat in a non-stick medium-sized pot (or Dutch oven).
- Bring to a boil, stirring regularly.
- Reduce heat to let ingredients simmer, stirringly regularly, until mixture thickens (about 30-40 minutes.
- Cool pumpkin butter and room temperature.
- Once cooled, refrigerate in airtight containers for up to a week.
You may think I’m a little heavy handed with my spices, and that may be the case. I really like spices especially when they simmer in liquids infusing the flavor into the final product. So if you think it’s too much for you, adjust accordingly.
This Pumpkin Butter is a great topping for toast, yogurt, bananas, even chicken or fish. You can also use it in place of oil or butter for baked goods (similar to applesauce’s use). My personal favorite is to make a PBx2 — Peanut Butter and Pumpkin Butter sandwich.
I’m sure there are many more uses I haven’t thought of yet. All I know is that this Pumpkin Butter is truly a versatile sauce that will spice up your Fall.