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Hey guys, I’m back…with pumpkin butter!
Sorry for the infrequent posts and recipes over the past couple of weeks. I’ve been busy relocating back to the other side of the pond, and spending way too much time fighting my way through the hyper-competitive London rental market. Oh, and learning some new culinary skills, too!
No worries, though, as I should still have plenty of time for baking, especially once I’ve settled in. In fact, one of my goals for the next year is to update this blog more frequently as I work to fine-tune my recipe development, food photography, and food writing skills.
Spiced Pumpkin Butter
This spiced pumpkin butter certainly isn’t the most complicated recipe I’ve ever developed, but it’s definitely one of the tastiest. The combination of pumpkin and warm autumn spices makes it perfect for October and November baking and snacking. (It’s also a great way to use up those cans of pumpkin purée left over after Thanksgiving dinner!)
Having grown up in Pennsylvania Dutch country, I’m obviously a huge fan of apple butter. This pumpkin butter is fairly similar in texture and spiciness, and can be used in many of the same ways.
Try spreading homemade pumpkin butter on buttered toast, muffins, graham crackers, or a slice of bread. Swirl it into brownies or cheesecake bars (before baking!). Use it to fill macarons or sandwich cookies. Add a dollop to oatmeal or porridge.
Or do what I do with apple butter, and just eat it by the spoonful!
The nice thing about this particular pumpkin butter recipe is that it’s not overly pumpkin-y (if that’s even a word?) I don’t mind a pumpkin spice latte or a slice of pumpkin pie every now and then, but I’m not a crazy pumpkin spice fan, either. And I love this! (I originally made this pumpkin butter to fill a batch of pumpkin cheesecake macarons, but ended up eating the rest of it on toast!)
Storage Suggestions
If you’re planning to use your spiced pumpkin butter within a couple of days, it can be stored in an airtight container in the refrigerator. Otherwise, separate it into smaller containers to store in the freezer, then thaw in the refrigerator when ready to use. You can also freeze the pumpkin butter in individual portions in an ice cube tray.
Other autumn recipes you might enjoy:
Pumpkin Spice Caramels
Apple Cider Caramels
Chai-Spiced Oatmeal Cookies
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Spiced Pumpkin Butter
- Total Time: 40 minutes
- Yield: 900 grams (about 3 cups) 1x
Description
This gently spiced pumpkin butter makes for the perfect autumn treat. Ideal for filling macarons, or simply spreading on a slice of toast!
Ingredients
850 grams puréed pumpkin* (2 15-ounce cans)
210 grams granulated sugar (1 cup)
170 milliliters apple juice (3/4 cup)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
Pinch salt
Instructions
Add puréed pumpkin, apple juice, sugar, spices, and salt to a medium saucepan, and stir well to combine.
Bring pumpkin mixture to a boil. Reduce heat to low, allowing mixture to simmer gently for 30-40 minutes, stirring frequently. The mixture should thicken slightly, and will darken in color.
Allow pumpkin butter to cool slightly, then transfer to an airtight container.
Store in the refrigerator for up to one week. Pumpkin butter also freezes well.
Notes
*Make sure that you are using pure puréed pumpkin (100% pumpkin), not pumpkin pie filling.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauces, Jams, and Chutneys
- Method: Stovetop
