Day 11: Pumpkin Butter

Continuing with our 31-Day Pumpkin Challenge I wanted to mix things up and make an everyday pumpkin staple. Like the pumpkin puree from Day 5, pumpkin butter is something that can be used in many different ways. On toast, a bagel, morning pancakes, or in your yogurt pumpkin butter is a great way to spice up your breakfast, or any meal for that matter.


Although I'd never had pumpkin butter before now, I knew it was going to be good from everything I'd read about it.  I wasn't disappointed. The spices and the flavor don't compare to any other pumpkin dish I've ever made. It is thick and flavorful, but before you can enjoy it you have to make it. Here's my recipe:

Pumpkin Butter - Adapted from Gina's Skinny Tastes

  • 1 can (29 ounces) pumpkin puree

  • 2 tsp vanilla extract

  • 3/4 cup apple juice

  • 1 cup packed brown sugar

  • 1 tsp pumpkin pie spice

  • 1 tsp ground nutmeg

  • 2 cinnamon sticks




Combine all the ingredients in a large saucepan over medium heat.  Once ingredients have been combined bring to a boil.  Reduce heat to low and simmer for 40 minutes, stirring frequently until thick. After removing from heat make sure to taste the deliciousness that you've just created, but be careful, it's hot!  After the taste test transfer to airtight containers and keep in the refrigerator.

I have an obsession with keeping all jars (jam, apple sauce and even pickle) so I had plenty of airtight jars to store my pumpkin butter in.  These also make for perfect gifts, just add a bow and label!

If you're now standing in your kitchen wondering what to do with your pumpkin butter I'll give you a hint: check back tomorrow for Day 12's recipe, it'll involve the pumpkin butter you've just made!  And if you can't wait until tomorrow then sit down, grab a spoon and enjoy your pumpkin butter straight out of the jar!

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