Pumpkin Butter is a dairy-free, plant-based spread that also happens to taste amazing slathered on toast, pancakes, or banana bread!
Growing up, my dad was always crazy about apple butter, which is a dark, sweet spread with the consistency of thick applesauce. It’s not always available in grocery stores, so if we were on vacation and saw apple butter for sale, he’d grab a jar (or two) and take it home to enjoy. He’d spread it on toast or biscuits at breakfast. I tried it a few times, but never really liked it. However, I have come to love what is a “cousin” to apple butter: pumpkin butter.
Pumpkin butter is a spread made from simple ingredients, with a flavor profile similar to pumpkin pie. The consistency is thinner than pie filling, however, and doesn’t have the creaminess either. The word “butter” in its name refers more to the texture than any part of it containing actual butter. So, if you’re looking for something plant-based to use as a sweet spread or topping, look no further; pumpkin butter is a great condiment to try.
You will love the warm, cozy flavors of cinnamon, nutmeg, and pumpkin in this spread. The pumpkin flavor shines through, and the sweetness is both from the pumpkin itself and the sweeteners used (maple syrup and dark brown sugar). Pumpkin butter instantly upgrades baked goods and even tastes great on plain pancakes or cinnamon pancakes. Even better, it stores very well, and jars of it make for festive gifts during the fall and holiday season.
DIY Pumpkin Purée: Use The Right Variety Of Pumpkin
When making pumpkin butter, if you opt to make your own pumpkin purée instead of using canned pumpkin, make sure you use a suitable variety of pumpkin. For instance, don’t just grab that big pumpkin you picked up at the pumpkin patch but never got around to carving! The purée will turn out stringy and not very flavorful. To make pumpkin purée, you need to use sugar (or pie) pumpkins. They are smaller than the typical jack-o’-lantern pumpkin and have a sweeter, more intense flavor. For this recipe, you’d need about a 2-pound pumpkin. You can find them at farm stands or in the produce section of your supermarket.
How Do I Store Leftovers?
Pumpkin butter can be stored in an airtight container in the refrigerator for up to 3 weeks. If you want to keep it longer, you can freeze it in a tightly sealed container for up to 3 months. Pumpkin butter is not suitable for canning because it is not acidic enough, so follow these guidelines for storage and just make sure you’re using containers that seal tightly.
What’s The Difference Between Pumpkin Purée And Pumpkin Butter?
Pumpkin purée is simply 100% cooked, pulverized, and strained pumpkin. Nothing else is added to it. Pumpkin butter starts with pumpkin purée but is then seasoned and sweetened.
Serving Suggestions
Set pumpkin butter out on your breakfast or brunch table with your other condiments like regular butter, jam, or cream cheese. Pumpkin butter tastes wonderful spread onto toast, especially when the toast is made from homemade Sourdough Bread. It is also wonderful slathered onto quick breads like Spiced Applesauce Bread or Banana Bread. You can also enjoy it atop pancakes, waffles or even French Toast Brûlée.
Pumpkin Butter
Ingredients
- 2 cups pumpkin purée canned or fresh
- 1/4 cup dark brown sugar
- 3 1/2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 2 pinches ground ginger
- 2 pinches ground cloves
- 1/8 teaspoon ground allspice
- 3/4 cup water
- 1/2 teaspoon vanilla extract
Instructions
- Combine the pumpkin purée, dark brown sugar, maple syrup, ground cinnamon, ground ginger, ground cloves, ground allspice, water, and vanilla extract in a heavy-bottomed saucepan. Stir thoroughly to mix well.
- Heat the mixture on medium-high until it boils. When boiling, lower the heat and let it simmer for around 20 minutes, stirring frequently, until the butter thickens and achieves a smooth consistency.
- Take off the heat and allow to cool completely before either serving or refrigerating.
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