The essence of fall comes together in this creamy spread. Slather it on toast, biscuits, waffles or top oatmeal. Pumpkin Butter is freezer-friendly and makes a generous gift. vegan + gluten free
Before we get to this pumpkin butter recipe, I’m curious. Have you tried yoga? This week I started yoga… again. I’ve practiced yoga before, at home and in a few classes years ago, but I wanted to be with a group, you know, for a little motivation and socializing.
Also, I want to delve deeper into the practice and learn more about its history and as a spiritual practice. I don’t know my mudra from my niyama. I need all the help I can get.
So I went.
I was the one youngest in the room.
Perhaps because I live among a population of retirees or because it’s a beginning yoga class. Or maybe, as a wise woman once told me, “follow the old people, they know where it’s at” and my intuition led me there.
For whatever reason, at that moment, I felt somewhat out of place, not sure of my newfound excitement for learning yoga, or if it would be the right fit.
But as class started, I became immersed in meditative music, teachings, and poses. Some I had done before, others not. I wobbled during a few and lost balance on others. I suck at plank.
As class progressed, gratitude came over me for how far in life my body has carried me, the steps my feet have taken, how my toes keep me balanced, my hips allow me to move freely, and my fingers that allow me to do the work that I do. And above all, for health.
I realized I was surrounded in wisdom. My shoulders and eyes softened; I felt at ease. Grateful. Supported. Aware. Inspired.
I was in the right place. I need this.
So what does yoga have to do with this pumpkin butter recipe?
Patience, for cooking the butter. Discipline, not to eat the whole pot, one spoonful or finger at a time. And wisdom to know when you’ve had enough.
How to Make Pumpkin Butter:
I’ve been making pumpkin butter for years. Stocking the freezer ensures year-long slathering of this Fall treat on pancakes, biscuits, waffles, scones, toast or stirring it into oatmeal.
- First, whisk together pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and sea salt. Set heat to medium and stir occasionally.
- Next, the pumpkin mixture will start to sputter and spit. Once this starts, turn the heat to low, lid the pot and cook for about 30 minutes or until thickened.
- Last, remove from heat, stir in lemon juice and spoon into jars. Refrigerate or freeze until ready to use.
If your passing the fridge and need a quick treat, I won’t judge.
I was curious about canning this sweet Fall wonder, so I referenced my great grandmother’s 1935 Ball Blue Book of Canning. It recommended canning pureed pumpkin in a water bath for three hours. However, times have changed and we now know more about food safety. Upon checking further, the USDA does not recommend canning pumpkin puree.
So make room in the freezer; pumpkin butter freezes in individual lidded jars beautifully. And it makes a gift your friends and family will wrangle each other for.
A Few Pumpkin Butter Recipe Notes:
- I like using fresh pumpkin puree for this recipe, but canned pumpkin works well too. Use about two cans. Please note cooking time may need to be adjusted due to variation in moisture content.
- Rather use coconut sugar? Use the same recipe subbing coconut sugar for brown sugar. It’s not as sweet as brown sugar, so I suggest increasing the coconut sugar to taste.
- The USDA does not recommend canning pumpkin butter.
- Freezer friendly? Yes please! Freeze in lidded containers for up to six months!
- In a medium sauce pot with lid, whisk together the pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and sea salt. Set heat to medium and stir occasionally.
- When the pumpkin butter begins to sputter and spit, put the lid on the pot, turn the burner to low and cook for about 35-40 minutes, stirring occasionally. The pumpkin butter will turn a darker color and begin to thicken the longer it cooks.
- Remove from heat and stir in the lemon juice.
- Place in covered container or jars. Refrigerate for up to two weeks or freeze for up to six months.
*I used fresh puree in this recipe, but canned pumpkin works well in this recipe too. Use about two cans. Please note cooking time may need to be adjusted due to variation in moisture content.
**I've made this recipe with coconut sugar before, in the same quantity and it is good, but not as sweet as with brown sugar. If subbing coconut sugar, I suggest increasing the coconut sugar to taste.
The USDA does not recommend canning pumpkin butter.
Recipe adapted from All Recipes.
Disclosure: As a Brand Ambassador for Rodelle Vanilla, I receive their fabulous baking ingredients and am able to share their ingredients with y’all through Rodelle sponsored giveaways! I only share brands that I love and trust.