Velvety smooth and dreamy delicious, this Pumpkin Butter is Autumn in a jar. Ready in about 30 minutes. Spread on toast, sourdough biscuits, waffles or swirl into oatmeal and yogurt. You will find many reasons to eat this luscious jam-like spread! Vegan.
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This recipe brings with it all the cozy flavors of the fall season. It comes together in just 30 minutes. We use fresh ginger to give a bright gingery bite and then layer with dried ginger that brings in more warmth. Cinnamon and nutmeg along with maple syrup add rich flavor and complexity.
This Pumpkin Butter is not overly sweet and has the consistency of thick applesauce and can be used in other recipes, as a topping or a spread. Every pumpkin has a different level of sweet. We recommend that you taste the pumpkin as is first, add less sugar if you prefer less sweetness. Same goes for spices, adjust to your taste!
Why we Love Fruit Butters!
Fruit butters are a delicious vegan, dairy-free alternative to butter and, unlike vegan nut butter, are lower in fat while still offering a luxurious creamy texture. Pumpkin Butter captures the essence of fall so perfectly!
ingredients in pumpkin butter
- pumpkin puree– we used fresh puree, and we show you how to make this here! If using canned pumpkin, add 1/2 cup of apple juice in the recipe.
- sugar– you could substitute coconut sugar or brown sugar
- maple syrup– adds moisture and caramelly depth
- fresh & dried ginger– using both gives more complexity
- nutmeg & cinnamon– classic flavors for pumpkin
- salt– brings out all the flavors
- apple cider vinegar– balances out the sweetness perfectly
how to make pumpkin butter
STEP TWO– Bring to a low simmer, uncovered, stirring every five minutes until the color darkens and the pumpkin butter stays firm on a spoon.
STEP THREE– Stir in apple cider vinegar, let cool and store in the fridge for 2 weeks or freeze for up to 6 months.
Store in the fridge for up to two weeks or freeze for up to six months.
Pumpkin pureé is just straight blended-up pumpkin. Pumpkin butter is pumpkin pureé with sweetener and spices simmered until thick and spreadable.
Pumpkin pureé, sugar or maple syrup and spices like cinnamon, ginger and nutmeg,
Use like jam! Great for toast, pancakes, waffles, biscuits, cornbread, and scones, swirled into oatmeal and yogurt.
Yes. Best used within 6 months.
Usually, pumpkin butter is dense and low in acid, for food safety reasons, it is not recommended for canning at home.
Yes. Typically you can use the same amount though canned pumpkin will be denser and thicker. You may need to add a little more liquid.
Ways to use pumpkin butter
- On Toast!
- Sourdough English Muffins
- Sourdough Biscuits
- Our Favorite Homemade Cornbread
- Sesame-Crusted Banana Bread
- Simple French Toast
- Almond Flour Pancakes
- Sourdough Pancakes
more recipes you may enjoy
- How to make Pumpkin Puree
- Double Spice Pumpkin Bread
- Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
- Instant Pot Steel Cut Oats with Pumpkin and Walnuts
- Pumpkin Soup with Garam Masala
- Pumpkin Soup with Leeks and White beans
- Maple-Roasted Pumkin Seeds
Oh my! We are finding many creative ways to enjoy this! From mixing a little pumpkin butter with a dash of cream for a spoonful of bliss to spreading ricotta or cream cheese on toast and topping with pumpkin butter sprinkled with toasted pecans, like cheesecake for breakfast! Hope you give this a try! Let us know what you think.
- 3 1/2 cups (29 oz) pumpkin puree (fresh roasted pumpkin recommended) see notes for canned pumpkin
- 1/2 cup sugar (adjust to taste)
- 1/4 cup maple syrup
- 1 1/2 teaspoons fresh ginger, freshly grated or pressed
- 1/4 teaspoon dried ginger
- 1 teaspoon cinnamon
- 1/2 nutmeg, freshly grated not packed down
- 1/2 teaspoon salt (more to taste)
- 2 teaspoon apple cider vinegar
- Roast pumpkin according to these instructions (or see notes for canned pumpkin)
- To a heavy bottom sauce pan add pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, cinnamon, nutmeg, and salt.
- Bring to a low simmer, uncovered, stirring every five minutes until the color darkens and pumpkin butter stays firm on a spoon.
- Stir in apple cider vinegar and store in the fridge for 2 weeks or freeze for up to 6 months.
This recipe is fully spiced. If you prefer less of a spiced flavor, skip the fresh ginger and add half of the spices, taste and adjust adding more to your liking.
If using canned pumpkin, add 1/2 cup of apple cider or apple juice in with the simmering ingredients. Adjust sugar taste.
The color of your pumpkin butter will vary depending on what type of pumpkin or squash you use. Canned pumpkin will be darker.
- Serving Size: 2 tablespoons
- Calories: 37
- Sugar: 7.3 g
- Sodium: 50.7 mg
- Fat: 0.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 9.3 g
- Fiber: 1 g
- Protein: 0.4 g
- Cholesterol: 0 mg
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