Pumpkin butter is a flavorful, dairy-free spread that can add a taste of fall to your favorite dishes any time of year.
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What Is Pumpkin Butter?
Pumpkin butter is a sweet spread made from fresh pumpkin purée that has been cooked down to evaporate most of the fruit’s water content. Pumpkin butter is a dairy-free spread that you can use as a spread, filling, or topping. This flavorful spread contains cinnamon, nutmeg, and cloves, a trio best known as the popular pumpkin pie spice mix. The addition of these spices to the purée results in a flavorful and versatile spread that you can use in both savory and sweet ways.
4 Ways to Use Pumpkin Butter
Pumpkin butter is a perfect accompaniment to breads, desserts, and breakfast items that can benefit from a boost of fall flavor. You can use homemade pumpkin butter in a variety of applications:
- 1. As a spread. Add a dollop of pumpkin butter to your toast for a spicy breakfast treat. If you like sweet bagel toppings, add a layer of pumpkin butter to the cream cheese spread on your toasted bagel.
- 2. As a topping. Elevate your morning granola, yogurt, or oatmeal with a tablespoon of pumpkin butter. You can also add a layer of the flavorful butter to a yogurt parfait.
- 3. As a filling. Whisk a tablespoon of pumpkin butter into the milk-and-egg mixture for French toast for a simple, flavorful fall breakfast. For a savory application, you can use unsweetened pumpkin butter as a filling in pumpkin ravioli.
- 4. As a sauce. Combine a ½ cup of pumpkin butter with a tablespoon of thyme and honey to create a perfect sauce for oven-roasted pork tenderloin.
Homemade Pumpkin Butter Recipe
makes
About 2 cupsprep time
20 mintotal time
2 hr 30 mincook time
2 hr 10 minIngredients
- 1
To make homemade pumpkin purée, use a fork or paring knife to prick your pumpkin in a few places. Place the whole pumpkin (trim the stem if needed) in a pressure cooker and add 2 inches of water, orange juice, and spices.
- 2
Cook the pumpkin on high pressure for 10 minutes. Allow the pressure to release naturally and carefully remove the pumpkin. Peel off the skin, cut the pumpkin in half, and scoop out and discard the pumpkin seeds. Run the pumpkin flesh through a food mill or food processor to purée.
- 3
If you don’t have a pressure cooker, you can bake your pricked pumpkin in a 350°F oven until tender, about 30–45 minutes. Peel and purée as described above. If using baked pumpkin or canned pumpkin purée, combine pumpkin purée with ground spices.
- 4
In a large, heavy-bottomed saucepan or wide, shallow pan, combine pumpkin purée with sugar and cook over low heat, stirring occasionally to prevent scorching. Continue cooking until the mixture has reduced significantly and is thick and glossy, about 2 hours.
- 5
To test doneness, remove a spoonful of pumpkin butter and let it rest at room temperature, away from the steam for 2 minutes. If the butter remains mounded on the spoon, it’s ready. Alternatively, spoon a little pumpkin butter onto a chilled plate. If the liquid runs off the pumpkin butter, it needs more cooking time.
- 6
When pumpkin butter has reached the desired consistency, season with a pinch of salt and additional ground spices, if needed. Spoon into jars and let cool to room temperature. You can store pumpkin butter in the refrigerator for up to 3 weeks.
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