You can make Pumpkin Butter using fresh pumpkin and it is so easy you will thank me for introducing this delicious spread from the west's Fall food.
I first came across the term Pumpkin Butter in Laura Vitale's channel and was immediately intrigued and wondered if like the pumpkin spice mix, this too wouldn't have pumpkin in it. I imagined it as our plain old butter infused with pumpkin spice! Thank god I was wrong! You need Pumpkin to make Pumpkin Butter. 😀
I should have shared sooner but I thought it would be great to share when I have tried using it in several recipes so you have some ideas. This butter is so creamy, rich, and perfectly sweet, and the fall flavours just make it worth every scoop!
Unlike pumpkin spice mix, pumpkin butter does have pumpkin 🙂 It is made using pumpkin puree along with pumpkin spice mix, one or more natural sweeteners like sugar, maple syrup, dates, cane sugar, brown sugar, demerara sugar, stevia, erythritol, etc Some recipes will call for apple or pear to add texture to the butter. You can use store-bought canned pumpkin puree or make your puree with fresh pumpkin.
You can prepare the pumpkin puree by either baking, boiling or steaming it. For this recipe, I prepared the puree by steaming and blending method. To bake, remove the core and bake with skin on for the steaming and boiling method, remove the core and the skin, chop into bite-size and steam or boil. Good Housekeeping has shared all three methods in one article.
Yes, it needs to be refrigerated in an airtight jar.
My jar of pumpkin butter was over in 3 weeks. I almost forgot to use it for a week and at the end of 3rd week, I used up all of the remaining to make a loaf of bread. It was good and no funny smell or looks were found, so I can safely say it will last up to 3 weeks. Laura claims that it will last for a month and some others give it only 2 weeks. The best way to make it last longer would be to make sure you use a dry spoon each time you scoop and keep it back in the fridge sooner.
How to Make?
Dump all the ingredients into a thick-bottomed pot and cook until thickened. That's it! To be more precise, the ingredients include:
- pumpkin puree
- pumpkin spice mix
- sweetener of choice
- apple or pear
What can you do with pumpkin butter?
Too many to list and I am sure the list will keep growing with the food world coming up with great ideas to use this fruit butter!
- Spread on toasted bread
- Add to a bowl of oatmeal
- Make a quick bread loaf
- Make overnight french toast casserole
- Make granola
- Add to overnight oats
- Mix with labneh for a yoghurt ice cream
- Cinnamon rolls
Make Pumpkin Butter from Scratch
- 2 cups pumpkin puree prepared with 500gms chopped pumpkin
- 2 tablespoons white sugar or erythritol
- 2 tablespoons honey
- 2 tablespoons brown sugar or 2 teaspoon stevia
- 2 teaspoon pumpkin spice mix see notes
- 2 tablespoons water
- ½ pear grated (or apple)
- Add all the ingredients into a deep saucepan and mix thoroughly.
- Bring the mixture to boil on a medium flame.
- Reduce to low flame and let simmer over low heat for 30 to 45 minutes or until thickened (do stir occasionally) The pumpkin butter will thicken as it cools.
- Switch off and allow it to cool completely.
- Store in an airtight container. Keep refrigerated.
- Serve as a spread for bread, add to a bowl of oats, make pumpkin butter bread, etc.
- You may use 1 canned pumpkin puree instead of making it freshly.
- You may use a mix of cinnamon, cloves and nutmeg instead of pumpkin spice mix