Fall is finally upon us. We’ll be dipping into the 30’s a couple of nights this week. While I don’t like the drop in temperature, I do like all of the Fall recipes I can make. It’s apple and pumpkin season, which means we have a lot of pumpkin and apple recipes around our house. When I stumbled across bargain prices on pumpkins recently, I picked up a pumpkin for decor and a pumpkin for cooking. After I cooked and pureed my pumpkin, I had five quart sized bags of pumpkin. Hope you like pumpkin, kids. I posted my favorite Cinnamon Apple Butter recipe last week and someone commented they had recently purchased Pumpkin Butter. I was intrigued. I suddenly had the overwhelming urge to try it for myself. I found some recipes, combined and changed ingredients and came up with my version of Pumpkin Butter.
Easy Pumpkin Butter Recipe
I used 16 ounces of freshly cooked pumpkin puree in my recipe, but this could easily use a 15 ounces size of pumpkin puree. If you use pumpkin puree, sample a spoonful to see if it is sweeter than the freshly cooked puree and adjust the sugar in the recipe accordingly. Also, be sure to adjust the spices to your taste. I used gingerbread spice mix but wanted it to have a more “cinnamon-y” flavor. What can I say? I like cinnamon. If you are not a cinnamon fan, reduce or remove the extra cinnamon in the recipe.
Since this recipe is naturally gluten and dairy free, it’s perfect served for breakfast on any kind of toast (regular, gluten-free, dairy-free, whatever you use) or biscuits. Be sure to stir the pumpkin butter often to keep it from scorching. You can store the pumpkin butter in the fridge for up to a month (if it lasts that long.)
- 16 ounces (2 cups) fresh pumpkin puree OR use a 15 ounces can pumpkin puree
- 1½ cups dark brown sugar
- 2 tablespoon lemon juice
- 2 teaspoons gingerbread spice (adjust this to your personal taste)
- 1 teaspoon cinnamon, optional (again, adjust this to your personal taste)
- Place pumpkin puree, sugar, and lemon juice in a medium saucepan. Bring the mixture to a boil. Once the mixture is boiling, add gingerbread spice and cinnamon (if using) and stir until spices are combined.
- Reduce heat to medium. Cook for an additional 10 minutes, stirring frequently. The mixture should be a dark brown color. Allow the pumpkin butter to cool. Store in airtight containers in the refrigerator.
Have you tried pumpkin butter? What is your favorite Fall recipe?
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