The essence of fall comes together in the creamy spread. Slather it on toast, biscuits, waffles or top oatmeal. Pumpkin butter is freezer-friendly and makes a generous gift. Vegan + Gluten Free
Servings 3 Cups
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 30-40 minutes, stirring occasionally. The pumpkin butter will turn a darker color and begin to thicken the longer it cooks. I find canned pumpkin puree to be dryer than homemade pumpkin pure. The more moisture the puree has the longer it will need to cook.
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. The pumpkin butter will continue to thicken as it cools.
*I use fresh puree in this recipe, but canned pumpkin works well too. Use about two cans. 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's good, but not as sweet as with brown sugar. If subbing coconut sugar, I suggest increasing the coconut sugar to taste.
***All the spices, cinnamon, nutmeg, cloves and ginger can be subbed for 1 3/4 tsp pumpkin pie spice!
The USDA does not recommend canning pumpkin butter.
Recipe adapted from All Recipes.
Calories: 248kcal | Carbohydrates: 60g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 547mg | Fiber: 6g | Sugar: 47g | Vitamin A: 31774IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg