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Hi Bold Bakers!
WHAT YOU GET: A lovely seasonal butter to have around during fall and the holiday season — my homemade Pumpkin Butter recipe is perfect to have on a scone, spread on toast, or use as filling for cinnamon rolls!
If you’re anything like me, then you can’t get enough of pumpkin pie, especially during the fall season! That lovely pumpkin flavor, spiced with my favorite warm spices, is exactly what inspired this Homemade Pumpkin Butter recipe.
Not only is this easy pumpkin butter quick to make, but it’s super versatile too. I’ve been going through this recipe, which I’ve taken to lovingly calling “pumpkin pie in a jar,” like crazy! I love it spread on scones and toast, but my mind just started running wild when I wondered what to use pumpkin butter for beyond the obvious.
I’ll give you a few ideas: try this swirled into a pound cake, or mixed in homemade vanilla ice cream, or make your holiday breakfast extra special by using pumpkin butter as filling in my Pumpkin Cinnamon Rolls! The possibilities are endless, and I’d love to hear what you come up with in the comments!
What Is Pumpkin Butter?
This is a delicious spread that tastes just like pumpkin pie, and pumpkin butter is made with the same ingredients as pumpkin pie — without the pie crust.
My homemade pumpkin butter recipe contains pumpkin puree, which you can use either canned or my homemade pumpkin puree recipe, dark brown sugar for its delicious caramelly flavor, maple syrup, apple juice, and homemade pumpkin pie spices, including cinnamon, ginger, and nutmeg. I add a touch of salt and a little vanilla extract to really amplify the flavors.
What To Do With Pumpkin Butter
Pumpkin butter is a great spread to use for breakfast or tea time. Try it on your morning toast, swirled in your yogurt, or on top of your scones. Pumpkin pie butter would taste wonderfully mixed with ice cream or swirled in a pound cake. It would also go lovely with banana bread, or French toast. Try it instead of the typical filling for your cinnamon rolls for an extra festive treat!
Pumpkin Puree: Homemade Vs. Store-Bought
I use a lot of homemade pumpkin puree, which is cooked and pureed squash or pumpkin, especially in the fall when pumpkins are cheap to come by and more than easy to cook. That said, buying store-bought pumpkin puree is a super convenient option if pumpkins aren’t in season or if you want to skip that extra step coming in between you and pumpkin butter. Store-bought will bake just as well as the homemade version. Just be sure you use don’t use pumpkin pie filling.
Pumpkin puree, sometimes labeled “canned pumpkin,” is 100% pumpkin or squash. Pumpkin pie filling has spices, and sugar added; you don’t want to add more!
Tools You Need To Make Homemade Pumpkin Butter
- Measuring cups and spoons
- Tin opener
- Medium saucepan (preferably heavy-bottomed)
- Splash guard (optional)
- Wooden spoon
Gemma’s Pro Chef Tips For Making Pumpkin Butter At Home
- You can use store-bought pumpkin OR use my pumpkin puree recipe. Be careful not to use pumpkin pie filling rather than pumpkin puree, as that is very different.
- I recommend a good quality, heavy-bottomed saucepan when making this, so the mixture doesn’t burn on the bottom of the pot when cooking for 30 minutes.
- Don’t walk away while cooking; you want to stir every few minutes to prevent burning.
- This mixture will splatter as it is very thick. If you have a splash guard, use it!
- Use good quality apple juice for this recipe. It makes a huge difference in taste.
Be Sure To Try Some Of My Favorite Fall Recipes:
Homemade Pumpkin Butter
- In a medium saucepan, combine the pumpkin puree, brown sugar, maple syrup, apple juice, cinnamon, ginger, and nutmeg and cook over medium heat, stirring frequently, until the mixture begins to boil.
- Turn the heat to low and allow the mixture to gently simmer for about 30 minutes, until it is dark and thickened, stirring often to prevent burning.
- Remove from the heat and stir In the vanilla and salt. Allow to cool down completely before using. Store the remaining pumpkin butter in an airtight container in the refrigerator. Use within 2 weeks.