Pumpkin Butter
What is the best spread for Autumn?
Answer: Pumpkin Butter
All things begin with Pumpkin Butter
Truth be told, I’m not a pumpkin person, but my daughter and a dear friend loves pumpkin pie spice-anything.
Pumpkin Butter is the base in my pumpkin series.
What’s funny is my friend happens to be a professional wrestler who loves pumpkin pie spice in anything. Imagine a villainous wrestler whose job is to get the crowd to boo walking around with a pumpkin pie spice latte.
Seriously-what’s not to love?!?
Up until this year, my go-tos were, pumpkin pie, pumpkin bread, and pumpkin pancakes. I never really did much with pumpkin. The pandemic kicks in and I’m knee deep into making: fresh pumpkin puree, pumpkin pasties, and many other things, all of which are pumpkin related.
Enjoy Pumpkin Butter with Yogurt!
In the next few posts you’ll see, I went pumpkin crazy. The first three recipes were: pumpkin puree, pumpkin pie spice and now pumpkin butter.
It’s the base for my pumpkin series. We’ll get into some crazy amazing coffee cake, caramel, ice cream and more. All with this beautiful pumpkin butter recipe as a main ingredient.
This series is dedicated to my friend/coach. It’s definitely a sign of social withdrawal. I figure if I’m not giving hugs, then I’ll just create and let you know you’re in my thoughts.
At the end of the day, if you’re a pumpkin fan, this series will be well worth it.
What is Pumpkin Butter?
Pumpkin butter, as it sounds, is thick like butter, but made with pumpkin. We roasted a fresh pumpkin to create a puree. Add some pumpkin pie spices and sugar, cooked it down further, to create this beautiful viscous butter.
It’s rich, warm, spicy, perfectly sweetened and great for just about anything.
Homemade pumpkin puree is the best! Use canned in a pinch.
How to eat Pumpkin Butter
Straight out of the jar? Really you could, but here’s some additional ways to pair pumpkin butter:
It’s heavenly with thick, full fat, no added sugar, yogurt like Siggi’s
Spread it on scones, biscuits, bread, whatever your heart desires
Adds a boost to fillings for cakes, muffins, or anywhere that calls for pumpkin puree
Definitely Doughnuts
Utilized as the base of all my seasonal pumpkin recipes.
Canned vs Fresh
Pumpkin butter is definitely better with fresh homemade pumpkin puree. In a blind taste test with adults and kids, 3 out of 3 could taste the difference between homemade vs. canned puree. When kids can distinguish the difference between homemade and store bought, it’s substantially noticeable.
Final Thoughts and Notes:
Homemade Pumpkin Butter
Making homemade pumpkin butter is great if you want to control sugar. You can sub monk fruit for zero sugar, or opt for brown sugar if it’s what you have on hand.
You can even reduce the sugar a bit to have it slightly sweetened. It makes for a guiltless option while getting in all of the nutrients that an orange gourd can offer.
Don’t make the mistake that I did and put it in a crock pot. You’ll end up with burnt pumpkin butter. It’s still good enough to eat, but not what we’re after.
The best part about making homemade pumpkin butter: the smell of pumpkin pie spice permeating the air. It’s better than any candle you can possibly purchase. For that reason alone, it’s worth the effort.
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Vegan Pumpkin Butter
Ingredients
Instructions
- Over medium heat in a saucepan, add all ingredients.
- Once the pumpkin is simmering, turn the heat to low and place the lid on the pan. Cook down for an additional 20 minutes. Stirring every few minutes to make sure the bottom isn’t burning.
- One puree has reduced, taste and adjust seasonings if necessary. Remembering that the sugar will be more pronounced once it’s cooled down. Remove from heat and allow to cool.
- Serve warm or chilled. Pairs great with toast, ice cream, yogurt, recipes or eat it alone!
Notes:
**Store in an airtight container and refrigerate for up to two weeks.
**Alternatively freeze until ready to eat. Will freeze for up to 6 months.
**Make sure to mix thoroughly before using.
