Pumpkin Butter, a delicious recipe made with pumpkin puree, spices, apple juice and a little maple syrup. Perfect as a spread or even added to some delicious fall recipes. Pumpkin lovers are going to love it.
Easy Pumpkin Butter
I was never a big pumpkin lover except for Pumpkin Pie, but starting a few years ago I really started to experiment with it and became a pumpkin lover.
But after making this Pumpkin Butter I knew I would be making a few recipes using this delicious mixture. It’s creamy, full of flavour and not too sweet. It’s even easy to eat by the spoonful.
Living in Italy unfortunately it is impossible to find canned pumpkin puree, so naturally I have to make my own. It is perfectly fine to make this Pumpkin Butter with canned pumpkin puree, just make sure it isn’t Pumpkin Pie filling.
There are two ways to make puree, either boiled or roasted.
I find Boiled Pumpkin Puree quicker and easier but roasting always gives the pumpkin a stronger and more delicious flavour.
How to make fresh Pumpkin Puree
- Cut the the pumpkin into large pieces, remove the seeds but leave the skin on.
- Place the pumpkin with the skin side down on a cookie sheet, prick the pulp with a fork.
- Bake in a preheated 400F (200C) oven until tender. About 30 minutes.
- Remove from the oven and let cool enough to handle.
- Scrape the flesh from skin.
- You can either mash with a fork for a chunkier puree or blend for a smoother puree.
How to make Pumpkin Butter
- In a large pot add the pumpkin puree, apple juice, sugar, maple syrup and spices, stir to combine.
- Bring the mixture to a boil.
- Reduce the heat and simmer (stirring often) 25-30 minutes or until thickened and darkened in colour.
- Remove from heat and let sit for about 10 minutes before moving to a container or bowl.
- Let cool completely before consuming.
Is it safe to can Pumpkin Butter?
It has been considered not safe to can any form of pumpkin or squash. Although freezing either cooked or raw pumpkin or squash is perfectly fine.
You can freeze the cooked pumpkin either in a jar, freezer container or even ice cube trays for later use. It will last up to three months in the freezer.
Be sure to store the cooked Pumpkin Butter in the fridge in an airtight container. It will keep for up to five – seven days in the fridge.
Different ways to enjoy Pumpkin Butter
There are lots of ways to enjoy Pumpkin Butter, I will be sharing a few different recipes in the next couple of weeks, but in the meantime you could always experiment by:
Using it as a spread on muffins, scones, toast or even bagels. Or how about as a dip for crackers, pretzels or fresh fruit or veggies?
My eldest daughter likes to add in to her granola, or you could add it to your favourite cereal or oatmeal. Or add to a smoothie or latte.
Spread it on pancakes or waffles, adding a drizzle of maple syrup would be delicious. Use it as a substitute for oil or butter in your favourite muffin or sweet loaf recipe.
Or add a little over ice cream or frozen yogurt. However you decide to use it, I hope you enjoy it. Happy Fall!
Easy Pumpkin Butter
- 2 1/2 cups pumpkin puree (560 grams)
- 1/2 cup + 2 tablespoons apple juice (160 grams)
- 5 1/2 tablespoons granulated sugar
- 2 1/2 tablespoons brown sugar
- 2 1/2 tablespoons maple syrup
- 3/4 teaspoon pumpkin pie spice
- 3/4 teaspoon ground cinnamon
- In a large pot* add the pumpkin puree, apple juice, sugar, maple syrup and spices, stir to combine.
- Bring the mixture to a boil. Reduce the heat to low and simmer (stirring often) 25-30 minutes or until thickened and darkened in colour.
- Remove the pot from the heat and let sit for about 10 minutes before moving to a container or bowl. Let cool completely before consuming.