Pumpkin Butter
Make cozy homemade pumpkin butter in 30 minutes! Sweet, spiced, and perfect for spreading on toast or pancakes this fall.
Servings: 16 servings (2 tablespoons per serving)
Equipment
- Saucepan (for cooking)
- Airtight Container or Jar (for storing)
Ingredients
- One 15-ounce can unsweetened pumpkin puree
- ½ cup packed brown sugar
- ¼ cup honey
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Instructions
- In a medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes or until thick, stirring occasionally.
- Cool slightly and pack into small, airtight containers. Keep refrigerated. Use within a few weeks.
Notes
How to use Pumpkin Butter:
- Spread it on toast, biscuits or muffins.
- Spread it on French toast, pancakes or waffles.
- Add it to a baked sweet potato.
- Use as a filling for hand pies or thumbprint cookies
- Swirl it into yogurt, oatmeal or overnight oats.
- Spread it on cinnamon rolls to make pumpkin cinnamon rolls.
- Spread it on English muffins or cream scones.
- Add to a charcuterie board next to brie or goat cheese.
- Refrigerate: Keep in an airtight jar for up to 2 weeks.
- Freeze: Spoon into small containers or ice cube trays and freeze for up to 3 months.
Nutrition
Serving: 1serving (2 tablespoons) | Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4137IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg