Pumpkin butter is going to be your new favorite “thing” – and it’s so easy too!
Pumpkin butter is not actually butter at all – in fact, it’s completely dairy-free! Start with canned pumpkin puree, and simmer with spices and sweeteners.
It thickens as it cools and turns into the most wonderful spread that you can use in countless ways! Here are just a few of our favorites (but the sky’s the limit!):
Spread on pancakes, waffles or toast
Make a “fall” grilled cheese, paired with shredded Gouda and thinly sliced apples or pears
Layer with yogurt and granola for a delicious breakfast parfait
This makes a lovely and unique gift too, packaged in a pretty jar – be sure to include the recipe!
Homemade Pumpkin Butter:
- 14 – 16 ounces canned pumpkin puree
- 1/4 cup water
- 1/4 cup maple syrup
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- Juice from half a lemon
Place all of the ingredients except the lemon juice in a medium saucepan. Bring to a boil and reduce heat to low. Simmer, stirring frequently, for 30 minutes. Remove from heat and stir in the lemon juice. Let cool completely. Store, covered in the fridge for one month or freeze for up to six months.