Warm, creamy, spicy – pumpkin butter is fall in a jar. It might come as a bit of a shock, but I kind of have a thing for fall. And pumpkin. All the pumpkin. I unapologetically embrace the addiction. I love seeing the gourds appear at the farmers market, the seasonal goodies appear at the store. You know it’s fall when Trader Joe’s parades out the pumpkin spice seasoning, coffee, tea, oats, body butter, truffles (dark chocolate caramel pumpkin spice with sea salt truffles, to be exact – and no, I could not make up this deliriously overwhelming combination of yum) and, of course, butter. Pumpkin butter.
I quickly realized that not only were we going to need to stock pile the stuff to satisfy the cravings long after it disappeared from the shelves, but that – after a scan of the ingredients – it would be ridiculously easy to make myself. So I experimented. My first batches actually turned out too sweet. I would rather taste the rich flavors of cinnamon and nutmeg enhancing the pumpkin’s natural sweetness than add extra sugar. Eventually, I settled upon just the right blend of spices to create a pumpkin butter that is perfect on toast, added to a variety of fall recipes and, obvs, right out of the jar.
- 2 cups pumpkin puree
- 2 Tbsp. coconut sugar (optional)
- 1/2 Tbsp. ground cinnamon
- 1/4 Tbsp. ground nutmeg
- 1 tsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 1/4 cup water
- Roast 1 sugar pumpkin, cool for 10 minutes, then puree flesh. Or – simply open a can of pumpkin puree!
- Add puree to a medium pot. Add water, coconut sugar and spices and cook over medium-high heat. Cover, but keep lid ajar until mixture comes to a low boil.
- Reduce heat to medium-low and simmer for about 10 minutes or until mixture reaches your desired consistency. Carefully stir in vanilla, then remove from heat and allow to cool. Stir in lemon juice to help preserve and enhance flavor.
I recommend doubling the batch because, well, pumpkin butter. It will go quickly. A few favorite reasons?
- It adds a seasonal twist to pancake and muffin batter
- It’s delicious swirled in oats, chia pudding and Greek yogurt
- It makes an incredible AB&P sandwich (that’s almond butter and pumpkin and yes, the combination is delightful)
- Go savory and add it to chili or a curry dish
- Homemade pumpkin spice latte. Trust me. See ya, Starbucks.
I’d love to hear your favorite ways to enjoy this delicious fall must-make!