Welcome fall and pumpkin season! Like pumpkin pie in a jar, this is the easiest pumpkin butter recipe which will have your family running to the kitchen looking for more.
Picture this, after a chilly walk outdoors crushing newly fallen leaves upon the sidewalk, the front door opens and the smell of warm spices and home cooking tickle your nose. The air is filled with aromatic and earthy scents of apple, cinnamon, clove and ginger, as if there is a pumpkin spice candle lit nearby. The sweet scent of fall wafts off the steam on the kitchen stove where pumpkin butter is simmering waiting to be devoured.
Different from jam or jelly, this spread requires no plucking of seeds or figuring out how to use pectin or gelatin in order for it to set. The spread can be eaten warm or cold. Basically, this is a simple, delectable treat. Made from winter squash and a combination of warming spices and sweetener, the recipe comes together in less than twenty minutes, including preparation!
What vitamins and nutrients are in pumpkin?
According to an article posted by Healthline about the health benefits of pumpkin, it is a powerhouse packed with a variety of nutrients! Vitamins and minerals found in pumpkin include Vitamin A, Vitamin E, Vitamin B12, Vitamin C, potassium, magnesium and iron. Additionally, pumpkin is also known as a great source of fiber and is relatively low in carbohydrates.
What does Pumpkin Butter pair well with?
There is no end to creative ways to use pumpkin butter at any meal of the day. Below are a few ideas we have enjoyed it throughout the fall season this year. For example (i.e.):
- Straight off the spoon
- Stir into oatmeal (If you are looking for a BLW oatmeal recipe, check out this one here)
- Mixing into overnight oats is also a great option!
- Dip cookies into it (Think Lotus Biscoff, gingersnaps, gingerbread, shortbread or sugar cookies)
- Place onto a dessert or breakfast charcuterie board
- Partner with Biscotti
- Slather on top of yogurt or into cottage cheese
- Spread across freshly picked apples (i.e. a Honey Crisp, Jonathan, Pink Lady or Crimson Crisp)
- Smear across pumpkin pancakes, waffles, sourdough bread, muffins, donuts or placed inside a puff pastry
- Stir into a morning cup of coffee or latte and top with a sprinkle of pumpkin spice
- Add on top of french vanilla ice cream or whipped cream.
- Or coconut whip for those of you who enjoy dairy free options!
How long does Pumpkin Butter stay good for?
In our household this pumpkin butter does not last more than a few days because we can not stop eating it straight from the jar. If you do have leftovers, or make a double batch, it will stay good in the refrigerator for 3 weeks within an air tight container. Additionally, it will stay good up to 3-6 months in the freezer. We tend to make a double batch to enjoy this spread year round. We also make extras to share with friends and family for the holiday season as a homemade gift.
How to feed babies pumpkin?
Overall, this easiest pumpkin butter recipe is perfect for baby lead weaning. Currently, our daughter enjoys the spread at both warm and cold temperatures. This pumpkin butter makes a regular weekly appearance and is finger licking good. She devours the pumpkin butter on lightly toasted bread with a slather of unsalted butter! Pumpkin, like avocados are the perfect food for BLW.
Tips and Tricks
- Firstly, we opt out of using additional sweetener to the recipe. If the pumpkin butter has a bitter taste after adding apple juice / cider or sweetener, try thinning with breastmilk, blended prunes or adding a sweetener of your preference to taste.
- We kept the dash of salt within this recipe. For more information on infants and salt intake, please complete your own research. Lily Nichols, RN, has a great article about this topic here.
- Also, we mix pumpkin butter into potentially allergenic foods to continue frequent introduction. Ideas include mixing in finely crushed unsalted peanuts, smooth natural peanut butter, smooth natural almond butter, whole fat unsweetened greek yogurt or coconut milk cream.
- Additionally, try serving on a loaded spoon, by eating with fingers or offering an “edible scooper”. Edible scooper ideas include: toast or french toast strips, waffle strips or steamed apple wedges. Head over to Solid Starts for more information on how to adjust the size and texture of food depending on a child’s age and milestones.
Did you try this easiest pumpkin butter recipe? If so, share with others your thoughts and what you partnered the pumpkin butter with.
Pumpkin Butter
Equipment
- 1 Pot
Ingredients
- 1 Can Pumpkin Puree (15 ounces); Not pumpkin pie filling
- 1 TSP Cinnamon
- 1/2 TSP Ground Ginger
- 1 Dash Ground Clove
- 1 Dash Ground Nutmeg
- 1/4 TSP Ground Cloves
- 1 Pinch Salt
- 1/2 TSP Maple Syrup Extract Optional
- 1 As Desired Sweetener Optional – Add sweetness as preferred (Agave, Maple Syrup, Coconut Sugar, Brown Sugar, White Sugar, Stevia). Start with 1/4 cup.
- 1/2 Cup Apple Juice or Cider Optional (See Notes Below)
Instructions
- Add all ingredients, except sweetener if using, to a pot and stir together on high heat. Allow to come to a simmer then reduce to medium-low heat.
- Once simmering, continue to stir every few minutes as pumpkin butter begins to thicken. Continue scrapping sides of pan to avoid burning. Water should continue to evaporate from the pan.
- After 10-15 minutes the pumpkin butter should reduce by half and begin to stick to the spoon while stirring.
- If using a sweetener, stir into the mixture at this time.
- Serve pumpkin butter hot or cool. See above the recipe for ideas on how to enjoy this treat.
Notes
- Adding apple juice / cider will change the flavor and texture of this butter. It will also change the cook time to increase by about 5-10 minutes to allow for more liquid to evaporate.
- Pumpkin puree can be replaced by fresh, pureed pumpkin. To prepare s fresh sweet pumpkin, roast the pumpkin at 350 degrees until fork tender. The cook time may vary for this to be ready. Cut in half, remove the seeds and scoop out the flesh into a bowl. Use a hand immersion blender or standing blender (like a Vitamix) and puree the pumpkin until smooth. The mixture will be thick.
- By using a fresh sweet pumpkin, the consistency and texture of the pumpkin butter may be different.
- Note this may also change the cook time due to varying levels of liquid. Allow more cook time (IE 5-10 minutes) should additional liquid need to evaporate from the homemade puree.
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