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Pumpkin Butter is SO simple and a great addition to your fall breakfast lineup. It’s delicious on toast, a rice cracker or even by itself right out of the jar!
Since the kids started school this fall, I’ve been making a lot more sandwiches for them. He goes to a “nut free” school, so it can be tricky because the number one kid favorite sandwich, PB & J, is a major no-no (although, I have found sunflower seed butter to be a good replacement for peanut or almond butter in terms of flavor and texture). One of the sandwich fillings Kenya loves most is cream cheese and strawberry preserves. Now that strawberries are out of season, though, I wanted to make another type of spread he would crave. Enter: Pumpkin Butter!
A few weeks ago I went to Trader Joe’s and bought a jar of their pumpkin butter. It’s delicious, of course, but it is SO sweet. You can actually taste the sugar more than the pumpkin. Always up to a challenge, I decided to make my own version of this seasonal treat. For this recipe you could roast a pumpkin and puree it, but canned pumpkin seems to be all over the grocery this time of year, so I decided to save some time and use it instead.
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Now I’ve got everyone in my house hooked on this creation. We’ve been eating it on rice crackers and pita, stirring it into yogurt and more. It only takes minutes to make and will last for a few weeks in the fridge — that is unless everyone doesn’t eat it all up first! Anything pumpkin and my family is 100% IN. We also use this recipe to make this cute Pumpkin Toast for Halloween!
This time of year, I feel like I have a constant supply of pumpkin puree in my pantry so I’m always dreaming up ways to use it. We make Flourless Pumpkin Chocolate Muffins, Pumpkin Pie Parfaits, Pumpkin Pear Bread, Pumpkin Waffles and so much more! It’s our favorite.
Pumpkin Butter is super versatile and great to have on hand. Let me know if you make this recipe by tagging me on social media!
Pumpkin Butter
Ingredients
- 2 cups pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup honey
- 1 tablespoon lemon juice
Instructions
- Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
- Cool and serve.
You can use agave or even maple syrup.
My baby is under a year old, can I skip the honey? or put something else in it’s place?
yumm!! just made this and put it on graham crackers with cream cheese for a snack. so good!
Nevermind…Apparently I can’t read…lol.
2 weeks or even up to a month.
How long would this keep in the fridge? It is so delicious. We are going to start using it in my daughter’s oatmeal…I’m sure she gets tired of apples.
If you use fresh pumpkin puree you will need to cook it longer to get excess water out of it. canned pumpkin “squeezes” some of the water out before they can it so it is already much thicker then fresh puree. I love making fresh puree and usually do a couple pumpkins at once and it really is easy to scoop out and puree. and to me it is totally worth it taste wise!!!
My husband and I really enjoy this pumpkin butter and the pumpkin apple muffins….and the cheese wafers, eggplant burgers, egg quesadillas… well we are just enjoying your site and recipes altogether.
Thank you very much!
We look forward to many more tasty creations, and we don’t even have kids yet!
The very best to you and yours,
Amber and Husband
guess you gave some in the description, duh!!!
Just made this!!! So so yummy and easy! Will definitely be making more. Now, I need some good ideas for stuff to put the pumpkin butter on to eat.
I made this for my 15 month old daughter and she loves it. I can’t even keep my husband out of it! Its tasty on a bagel or toast with cream cheese and my husband likes it with peanut butter. I have this one printed and will make all the time. Thanks for posting such wonderful and healthy recipes
This sounds so good! I love pumpkin flavored treats like pumpkin ice cream and pumpkin pie (of course). Thanks so much for sharing this!
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How long could you keep this in the fridge? The standard 72 hours?
wow! this sounds awesome! I’m going to make some today!
This sounds great! This time of year, I’m all about pumpkin anything. It was difficult to get canned pumpkin in the grocery stores for awhile, but now it seems like I’ve got quite a bit, so we’re definitely going to try this.
Thanks!