Whoa. Did you have any idea that pumpkin butter is super easy to make? I didn’t. Having made apple butter before, which is practically tantamount to bottling your own wine, I always assumed that other “butters” of the fruit/vegetable variety would be the same way. When you make apple butter, you have to first cook down the apples into sauce, then put the sauce in a crock pot or on the stovetop for like 10-12 hours, stirring as you go. It’s like potty training–you can’t leave your house for an entire day for fear of a goopy mess. (Not saying it’s not worth it; it’s just really time-consuming.)
Pumpkin butter, on the other hand, takes you from canned pumpkin to autumn-flavored bliss in 30 minutes. Who knew? Basically, you just dump some simple ingredients in a saucepan and simmer as they combine to reach that velvety consistency that’s smooth as, well, butter. Try this and you’ll never go back to the expensive-by-comparison store-bought version!
And since this recipe is so quick and easy, I’ve been daydreaming about the many uses for this creamy, pumpkiny treat. Here are some that come to mind:
- in oatmeal
- on toast/muffins/scones
- on top of cornbread for a lovely fall-inspired twist (alongside pumpkin chili, perhaps?)
- in yogurt
- in place of jam in thumbprint cookies
- as a cake filling
- with cream cheese, powdered sugar, and butter for a sinful Pumpkin Butter Frosting
- as a unique homemade Christmas gift
Tell me your favorite use for pumpkin butter!
(Adapted from Allrecipes.com)
1 15-oz can pumpkin puree
1/4 c. plus 2 Tbsp. apple juice
3/4 c. sugar
1 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Combine pumpkin, apple juice, sugar, and spices in a large saucepan. Bring mixture to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes or until thickened and creamy.
Transfer to sterile container and chill in the refrigerator.
Makes 1 pint jar.