Pumpkin Butter
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Delicious pumpkin butter that is easy to make and goes great on toast, crackers, and so much more. Great for fall get-togethers.
All of the pumpkin lovers out there, this one is for you! This creamy pumpkin butter recipe is made from scratch and super easy to make. There are so many things you can do with your own flavored butter. Have a dinner party to go to? This perfect spread will be the star of the show!
The delicious combination of pumpkin, apple cider, brown sugar, cinnamon, vanilla, and spice is the pure essence of fall. Spread it on a piece of toast or salted crackers, or add it to your oatmeal or yogurt. With just one bite, I guarantee you’ll feel the cozy charm of the fall season!
WHAT IS PUMPKIN BUTTER MADE OF?
Pumpkin butter is considered a fruit butter that contains no dairy and is completely vegan and vegetarian. The pumpkin puree offers a great spreadable texture, similar to the consistency of apple butter, and is super creamy like butter.
If you aren’t one to have pumpkin products in your pantry, that’s okay! This great recipe consists of simple ingredients that can easily be found at your local grocery store.
- Canned pumpkin puree
- Apple cider or apple juice
- Light brown sugar
- Ground cinnamon
- Cinnamon sticks
- Pumpkin pie spice
- Vanilla extract
- Salt
HOW TO MAKE HOMEMADE PUMPKIN BUTTER
Although pumpkin anything is viewed as a more alternative food choice, it is a super easy recipe to make! In just three simple steps, you’ll have delicious fruit butter ready to eat!
- Combine all ingredients in a large saucepan; stir well.
- Bring mixture to a boil. Reduce to low heat and simmer for 30 to 40 minutes or until thickened to your liking. Stir frequently.
- Adjust spices to your taste. Enjoy!
WHAT CAN YOU EAT WITH YOUR HOMEMADE BUTTER?
The better question is, what can’t you eat with pumpkin butter?
Flavored butter can take so many great foods from basic to next level delicious! You can spread it on toast, graham crackers, or crescent rolls. If you want to get really decadent, you can put it on french toast, pumpkin bread, or use it as a topping for ice cream. The options are endless with this pumpkin recipe!
WHY CAN’T YOU CAN PUMPKIN BUTTER?
When you cook down pumpkin into a delicious butter, the pumpkin flesh condenses, making it difficult for the heat of a high-pressure canner to penetrate through the contents of the jar. When this happens, the interior of the jar may not reach the 240 degrees that is necessary to kill any botulism spores. Botulism spores are bacteria that grow and develop under certain conditions with food. It’s a toxin that causes food-born illness and can be very dangerous to ingest.
HOW LONG CAN YOU STORE PUMPKIN BUTTER?
You can store pumpkin butter in the refrigerator for up to 2-3 weeks and in the freezer for 3 to 6 months. Make sure you put it in an airtight container so it stays fresh! When thawing you may have some liquid form on the top, just give the butter a quick stir or carefully pour out the liquid and you should be good as new!
For more tasty pumpkin desserts, try out these:
Pumpkin Butter
Ingredients
- 1 15 oz can of 100% pure pumpkin
- ½ cup apple cider or apple juice
- 1 tsp vanilla extract
- ⅔ cup packed light brown sugar
- ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
Instructions
- Combine all ingredients in a large saucepan; stir well.
- Bring mixture to a boil. Reduce heat and simmer for 30 to 40 minutes or until thickened to your liking. Stir frequently.
- Adjust spices to your taste. Enjoy!
