Homemade Pumpkin Butter
Pumpkin butter is an absolutely delicious way to add some (pumpkin) spice and flair to your autumn treats and meals! It’s a great way to use up some of your Homemade Pumpkin Puree and makes a delicious gift to share with others. Spread it on some toast, pancakes, French toast, or whatever other vessel your heart desires, you can’t go wrong!
HOMEMADE PUMPKIN BUTTER’S ENVIRONMENTAL BENEFITS
Buying locally grown and in-season produce and canning it or freezing it significantly cuts down on the carbon emissions created during transportation
Cooking and eating seasonal pumpkin decorations is a great way to reduce food waste, as 1/3rd of the world’s food is wasted annually
Homemade canned goods are wonderful (and delicious) low-waste gift to give to family & friends, to keep for emergency food supplies, or spice up your everyday toast
Homemade Pumpkin Butter
Prep Time: 5 Minutes
Total Time: 20 Minutes
Makes 1 Cup
Ingredients:
- 1 cups Pumpkin Puree (see notes)
- 1/4 cup Light Brown Sugar, lightly packed
- ¼ tsp Salt
- 3/4 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Allspice
- 1/8 tsp Ground Ginger
- Or 1 ¼ tsp Pumpkin Pie Spice
- 1 ½ tsp Lemon Juice
- 1/2 tsp Vanilla Extract
Optional:
- 1-2 Tbsp Maple Syrup
Instructions:
1. MIX: Place a medium sized saucepan onto the stove, and turn it on to medium heat. Pour in the pumpkin puree, brown sugar, salt, and spices, and stir to combine.
2. SIMMER: Bring the mixture up to a simmer and turn the heat to medium-low. Add in the lemon juice and maple syrup, stir to combine. Continue to simmer for another 3-5 minutes, or until the mixture has thickened to a spreadable consistency (if your puree was watery to start with, this may take longer). Add in the vanilla extract, and taste the mixture (careful, it’ll be hot), and adjust to your liking with more sweetener or spices.
3. ENJOY: Take the mixture off the stove, and allow to cool slightly before transferring to a jar for storage. The pumpkin butter is ready to go, so spread it on toast, pancakes, or whatever other vessel you can think of! Store it in the fridge for up to 2 weeks, or can it for a longer shelf life.
Notes:
Using Homemade Pumpkin Puree – Making your own pumpkin puree is a great way to use up your fall decorations and save a lot of money on canned pumpkin! This recipe was designed for use with Sugar Pumpkins, the type typically used for store-bought puree. However, any orange variety of pumpkin should work fine, so use what you have. Just be sure to taste the mixture towards the end and add in any additional sweetness if desired. Can it for later – Roasting and canning your own pumpkin puree is a great way to make this winter-time squash last all year! Buy in season pumpkins, or use your leftover Halloween decorations, roast & puree them, and enjoy the fall pumpkin flavors all without buying expensive individual cans. Make a Double Batch — If you’ve got tons of pumpkin puree from your roasted pumpkin, consider making a double or even triple batch pumpkin butter. It can be canned for later, and makes a delicious gift for friends and family during the holidays. Not to mention, it’s so delicious that you’ll definitely be wanting more!
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