A few years ago, I found myself with an extra can of pumpkin puree. It must have been the same year as the great "canned pumpkin shortage" that set the world on a mass rush to stock up. (The struggle is real, folks.)
I wanted to use up the whole can—not just a half-cup or a few tablespoons, as most recipes called for. And I did NOT want to make another pumpkin pie.
A quick Pinterest search led me to a recipe for pumpkin butter. I had heard of apple butter but not pumpkin butter, but the recipe looked simple enough—especially since I had all of the ingredients I needed on hand.
I also loved the fact that it was dairy-free, so that my vegan daughter could try it, and loved even more that no canning was involved. I could simply store it in the fridge or even freeze it.
So I whipped up a batch. And it was so delicious that I now make sure I have several "extra" cans of pumpkin in my pantry every year.
Pumpkin butter is delicious on just about anything you can think to spread it on (or swirl it in)!
- Spread it on toast, muffins, bagels or crackers.
- Use it as a dip for fresh fruit.
- Make a parfait, layered with granola and Greek yogurt.
- Swirl it into blondies, cheesecake or brownies.
- Stir into smoothies, chutneys or ice cream.
- Use as a filling for hand pies, rugelach or sweet ravioli.
This recipe makes a generous amount, perfect for portioning into pretty glass jars and giving as a unique gift. And with the holidays coming up, what could be better?
Recipe: Homemade Pumpkin Butter
Yields: approximately two cups
Ingredients:
- one 29-ounce can pure pumpkin
- 1 cup unsweetened apple juice or cider
- ¼ cup pure maple syrup
- ¾ cup dark brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon each ground cloves, nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
Instructions:
- Combine all ingredients except the lemon juice in a large pot. Bring to a boil, stirring occasionally. Reduce heat to low and loosely cover (you want to allow some steam to escape).
- Cook, stirring frequently so that the bottom doesn't burn, for 35–45 minutes, or until mixture is thickened.
- Remove from heat, stir in lemon juice and cool completely. Store pumpkin butter in an airtight container in the fridge for up to one month; freeze for longer storage.
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Images via Sheri Silver
