Homemade pumpkin butter is extremely easy to whip up on your stove. It is also extremely easy to put to good use. 🙂 Spread it on toast and waffles, or package it up for a gift from your kitchen. Some people even mix it with yogurt or cottage cheese for a nutritious snack.
You can simply adjust the seasonings to suit your tastes, whether you like it a little more bitter or a little more sweet. Just grab a 28-ounce can of pumpkin puree (NOT pumpkin pie filling), mix with your favorite spices and boil/simmer until it’s thickened. Easy as pie…such as pumpkin pie. 😉
- 1 (28-oz.) can pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- Pinch of ground cloves
- 1 cup brown sugar
- Juice from half a lemon
Combine all ingredients, except the lemon juice, in a large saucepan. Bring to a boil, then reduce to and simmer, stirring often, for 40 to 50 minutes. The mixture should be thick enough so that when you run your spoon through it will not close back up. Remove from the heat and stir in the lemon juice.
Let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.
Snap a photo and tag @seededtable on Instagram so I can share!