• VE
  • GF
  • LC
  • LF

Pumpkin Butter is SO simple and a great addition to your fall breakfast lineup. It’s delicious on toast, a rice cracker or even by itself right out of the jar! Now I’ve got everyone in my house hooked on this creation. We’ve been eating it on rice crackers and pita, stirring it into yogurt and more. It only takes minutes to make and will last for a few weeks in the fridge — that is unless everyone doesn’t eat it all up first!

Pumpkin Butter
Pumpkin Butter
Pumpkin Butter
Pumpkin Butter
Pumpkin Butter cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Pumpkin Butter

Ingredients

0 allergens identified

Pumpkin Butter

Instructions

1
Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
2
Cool and serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Roast Your Own Pumpkin 🎃
    For superior flavor and texture, roast fresh pumpkin halves at 375°F for 45 minutes, then puree yourself instead of using canned—the natural sweetness reduces the need for added honey.
  • Balance Spice-to-Sweetness Ratio 🍯
    Add spices incrementally and taste as you go; start with ½ teaspoon each of cinnamon and nutmeg, then adjust based on your pumpkin's natural sweetness to avoid an overly cloying result.
  • Lemon Juice Brightens and Extends Shelf Life 🍋
    The acidity in lemon juice not only cuts through richness and adds complexity, but also acts as a natural preservative that can extend your pumpkin butter's refrigerated lifespan to 4-5 weeks.
  • Low and Slow Cooking Develops Deeper Flavor 🔥
    Simmer your mixture on low heat for 15-20 minutes rather than high heat to allow flavors to meld and develop caramel notes, creating a more sophisticated, restaurant-quality spread.
  • Strain for Ultra-Smooth Consistency ✨
    Push the finished pumpkin butter through a fine-mesh sieve for a silky, spreadable texture that rivals commercial products and ensures even spice distribution throughout.

About the Cook

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