Pumpkin Butter Recipe
This pumpkin butter recipe was an absolute hit around my house – a great way to add a hint of Autumn pumpkin flair to your snacks, treats, and even coffee!
What I initially loved about this recipe is that it’s quite clean. However, I opted to add some brown sugar to make it extra decadent – and I had absolutely no regrets!
I call this a pumpkin butter, but as it cooked, I found it had a mousse-like texture. Once it cooled, it thickened up and I found the depth of flavour and richness enhanced as well. The original recipe called for additional lemon, but I personally found it to be too bright in the recipe as I wanted a deep, caramel pumpkin vibe. Speaking of caramel – you could take things up a notch by adding a drizzle of caramel sauce when you serve this, and you’ll definitely want a whip cream bomb on hand, too!
Pumpkin Butter Recipe
INGREDIENTS:
2 cups of canned pumpkin puree
1/4 cup real maple syrup
3 tablespoons brown sugar (optional)
1 tablespoon of pumpkin pie spice
1 tablespoon cinnamon (optional)
1 teaspoon of vanilla extract
1 teaspoon of fresh lemon juice
sea salt to taste
DIRECTIONS:
Add ingredients to a medium saucepan and stir as you heat it to medium-high.
The pumpkin mixture will begin to bubble and make popping sounds. At this point, you can Turn the heat down to medium-low and rest the lid on the pan at an angle to allow steam to escape as your mixture reduces and thickens. (It may still softly bubble).
Cook 20-25 minutes like this (or more), stirring occasionally until your butter is at your desired thickness.
Cook to taste and add additional flavourings to your preference. The flavour becomes more rich when cool.
Cool completely before transferring to a container with an air-tight lid. Store in the fridge for approximately 1-2 weeks. Enjoy!
ways to enjoy your pumpkin butter
There are countless ways to enjoy this delicious pumpkin butter!
A SPREAD
Above you’ll see that I spread mine on a gluten free cinnamon raisin bagel, topped with a sprinkling of chia and pumpkin seeds (which are also known as pepitas.) This was an absolutely delicious snack that felt like a treat. I can only imagine how good this would have also been with a layer of cream cheese below, if you love cheesecake as much as I do. This would be divine atop waffles or pancakes, with a sprinkling of pecans and more maple syrup.
A DIP
The pumpkin butter would also make an insanely delicious dip for apple slices, lady finger cookies, graham crackers or pretzels. Use your imagination!
COFFEE ENHANCEMENT
I created the most delectable homemade pumpkin spiced coffee by whisking the sauce into hot coffee before adding oat mylk. I found this to be different than the lattes you get at the big coffee shops because it was subtle and natural tasting with just a hint of pumpkin.
DESSERT
Perhaps my favourite way to snack on my pumpkin butter was by making a simple crustless pumpkin pie by layering a generous dollop of the butter beneath an equally generous dollop of whipped cream. Mmm. Gluten-free and just as good as pie, if you ask me. On the other hand, I’d be lying if the thought of adding a sprinkling of graham cracker crumbs or crushed pretzels didn’t cross my mind.
For that matter, you could double the batch and make a trifle or some pretty fabulous parfaits!
SMOOTHIES & PUDDINGS
Finally, on a healthier note, this pumpkin butter would make an outstanding layer in your chia pudding or overnight oats. For my next batch, I’m going to try adding it to my protein shake. I would blend it in with vanilla protein, oat mylk, a frozen banana, almond butter and hemp seeds.
The pumpkin butter sauce was a delightful addition to my Halloween Coffee Station! Be sure to visit the post!