Pumpkin lovers unite. There is butter in the title of this recipe, but no butter in the recipe. Instead, what you have is more like a thick jam, full of pumpkin and pumpkin spice. Top yogurt, toast, ice cream, your spoon, whatever with this and you’ll be happy. Promise.
I made my pumpkin butter from a pie pumpkin we got in our CSA basket buy roasting it. However, if you don’t have a pumpkin, you can certainly use plain, canned pumpkin. So really, there is no reason NOT to make this recipe.
Pumpkin Butter, via SkinnyTaste, barely adapted
- 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
- 2 tsp vanilla extract
- 3/4 cup apple cider or juice
- 1 cup packed brown sugar
- 2 tsp. cinnamon
- 1-2 tsp pumpkin pie spice (to taste – I went with 2)
- Combine pumpkin, vanilla, apple juice, sugar, cinnamon and spices in a pot over medium/high heat; stir well.
- Bring mixture to a boil. Reduce heat and cover; simmer for 30 – 40 minutes or until thickened. Stir frequently.
- Adjust spices to your taste.
- Let cool completely to room temperature.
- Store in mason jars or other tightly lidded jars in your fridge. This will last you a couple of weeks if you don’t eat it by then.
I like mine on waffles, in plain or vanilla yogurt, on banana ice cream or slathered on a seedy piece of toast. This would go great in a lot of desserts or mixed in and baked with your granola. The possibilities are endless. Enjoy!