This spread is great for breakfast, snacks and baking. Plus, you can adjust the sweetness and spices to make it just the way you like it. It's quick to make and super yummy with those warm spices we all love. And it can be frozen, so it's a winner all around.
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Spiced pumpkin spread
Despite its name, it contains no dairy-it's called "butter" because of its smooth, spreadable consistency.
With that out of the way, this is a wonderful substitution for breakfast and afternoon tea jam and preserves to serve on top of toast, oatmeal, yogurt and scones, just like the wonderfully spiced apple butter.
It's very easy to make and requires little prep work, especially if you use canned pumpkin or have fresh pumpkin puree ready.
However, depending on the cooking method you choose, it can take anywhere from 30 minutes to 3 hours.
The key is to cook it slowly to allow the flavors to deepen and the mixture to thicken properly.
Pumpkin butter uses
- Spread it on toast, English muffins, bagels, scones, or biscuits. You can accompany it with sour cream or cheese.
- Topping: substitute syrup with pumpkin butter for pancakes and waffles.
- Filling: use it for pastries, like turnovers, thumbprint cookies, phyllo cups or Danish pastries.
- Stir it into yogurt, oatmeal, overnight oats or this chia pudding, replacing some of the pumpkin puree.
- Smoothies: blend it for added spice and sweetness, especially with flavors like banana or cinnamon.
- Pumpkin lattes: Use this butter as a sweetener and flavoring.
- As an ingredient: use it in cakes, muffins, bread, or cookies to add moisture and flavor. It can often replace some or all of the butter or oil in recipes.
- Swirl: marble it into banana and pumpkin bread for added flavor.
FAQ
Pumpkin butter is puree with added sugar and spices. It's cooked until thick and spreadable. Pumpkin puree is simply mashed pumpkin pulp, plain with no flavorings.
Can you use fresh pumpkin instead of canned?
Yes, you can. You can make homemade pumpkin puree or simply chop it and let it cook with the rest of the ingredients. This option will take longer to cook on the stovetop, and you will have to process it.
Variations & substitutions
- Different sweetener: use honey, maple syrup or a different type of sugar.
- Add dried fruit: cranberries and raisins go very well with it.
- Bourbon: add a few tablespoons for a unique flavor.
- Apples: replace some of the puree with unsweetened applesauce or pumpkin pieces with apple chunks for a fantastic Fall inspired spread. Adjust spices and cooking times.
Steps to make pumpkin butter
Spices: I like to combine my own mix of pumpkin pie spices with some extra cinnamon. But this is the perfect recipe to adjust to your liking. If you love cloves (not me!) or allspice, add a little more of them. Or if you want some kick, add a touch of cayenne or white pepper. Make it your own.
Spiced pumpkin
This is really the only step in this recipe. Combine all ingredients in a saucepan or slow cooker.
Consistency
It takes half an hour on the stovetop and a few hours in the slow cooker, but it's hands-off.
The key is finding the consistency you like. Reduce it until it's thick and unctuous.
Vintage Kitchen Tip
Make a small batch to adjust cooking times, sugar amount and spices, especially if making it for the first time. This way, you can make it exactly to your liking without compromising a large amount of ingredients and effort.
Storing pumpkin butter
Once opened, it must be refrigerated. This applies to store-bought and homemade butter. Also, homemade pumpkin butter is not suited for canning as it has a low acidity.
- Refrigeration: make smaller batches that you know you'll use in a week or less, and keep them refrigerated from the start. Always check for signs of spoilage like molding, off or bad smell or decoloration. Throw the whole jar or batch if this happens.
- For longer storage, you can freeze it for up to 6 months or process it in a water bath canner for shelf-stable preservation. If stored in a cool, dark place, it can last up to a year.
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Homemade Pumpkin Butter
Ingredients
- 2 cups pumpkin puree, homemade puree or a 15-ounce can
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- ⅓ cup apple cider, or apple juice
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice, store-bought or homemade pumpkin pie spice
- pinch salt
Instructions
Stovetop method:
- Place 2 cups pumpkin puree in a large, heavy-bottomed saucepan.
- Stir in 1 teaspoon pumpkin spice, 2 tablespoons maple syrup, ⅓ cup apple cider (or apple juice), ½ teaspoon cinnamon, 1 teaspoon pumpkin spice and pinch salt.
- Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to low. Cover and simmer for about 20-30 minutes, stirring occasionally, until the mixture thickens and darkens in color.
- Taste and adjust the sugar or spices halfway and towards the end. The pumpkin butter should be thick enough to hold its shape on a spoon and spread without dripping.
Slow cooker method:
- Place 2 cups pumpkin puree in the crockpot or slow cooker.
- Stir in 2 tablespoons brown sugar, 2 tablespoons maple syrup, ⅓ cup apple cider (or apple juice), ½ teaspoon cinnamon, 1 teaspoon pumpkin spice and pinch salt.
- Cover and cook for about 3 hours, stirring occasionally. Taste and adjust the sugar or spices halfway and towards the end. The pumpkin butter should be thick enough to hold its shape on a spoon and spread without dripping.
- Transfer to a bowl and cool the pumpkin butter before using.
Storage:
- Store the butter in sterilized jars and refrigerate it for up to 3 weeks.
- For longer storage, you can freeze it for up to 6 months or process it in a water bath canner for shelf-stable preservation, which can last up to a year if stored in a cool, dark place.
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