Now that you’ve roasted your very own tiny pumpkin, it’s time to throw that baby in a pan and whip up one of fall’s most beloved treats: golden-brown, silky-smooth pumpkin butter. You just can’t go wrong with this recipe from the legendary Smitten Kitchen—it’s incredibly easy to make.
It goes well with everything, and it’s even better straight out of the jar with a spoon. All you need is a saucepan, a few spices, a half hour, and you’ve got yourself a homemade delicacy that can challenge Trader Joe’s version any day of the week.
Homemade Pumpkin Butter Recipe
- 3 1/2 cups pumpkin puree (that’s your soft, pre-roasted pumpkin flesh—okay, fine, you can use canned pumpkin too, if you must)
- 3/4 cup apple juice (or cider)
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 1/3 cups brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Juice from 1/2 lemon
In a large saucepan, mix the pumpkin puree with the apple juice, sugar, and spices. Bring everything to a boil; reduce heat and simmer until thick, stirring frequently (approximately 30 minutes). Stir in lemon juice to taste. Let cool, and store in an air-tight container in the fridge or freezer.
Craving something a little more exotic? Try adding one (or more) of the following for flavored pumpkin butter:
Before heating, stir in:
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- Pinch of cardamon
After heating, stir in:
- 1/2 cup chopped candied ginger
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Swirl it into oatmeal, yogurt, and smoothies, use it as a dip for apples, blend with peanut butter or cream cheese and spread on toast, add to your morning latte, swirl into cake batter, drizzle over vanilla ice cream, or pair it with Brie. The variations and applications of this delicious, healthy pumpkin butter go on and on. YUM.
Photo attribute: Smitten Kitchen