Spiced Pumpkin Butter is perfect for the upcoming fall. Spread it on toasted bread at breakfast, use it in cakes or just eat it from the jar with a spoon as a dessert.
This recipe was originally published in 2015 and we’re updating it today.
Spiced Pumpkin Butter is so easy to make and you will never want to buy it from store once you make it yourself. The best thing about making it at home is that you can play with the ingredients. You can add any spice or nuts you like. And tell you what? You will be fascinated when the lovely smell of pumpkin fills your home as it is cooking.
Fall is undoubtedly my favorite season. I’m so much in love with the colors of fall. Yellow, red and brown are in their perfect tones in fall. We see these lovely colors not only in the environment but also in foods. Pumpkin is one of these foods that reflect the beauty of the season and it’s just one of the reasons why I love pumpkin that much. No need to mention how nutritious and yummy it is. Spiced Pumpkin Butter is the first thing I’ve made with the first pumpkins of this year.
I made it from scratch, so I roasted the pumpkins myself using our Homemade Fresh Pumpkin Puree Recipe. It was an exciting moment when I place the pan full of pumpkin chunks in oven. I realized the loveliness of fall when an amazing smell started to spread in the house. It’s great to start baking again after a long boiling summer. Just can’t wait to make cookies, muffins or cakes with this yummy spiced pumpkin butter.
About This Spiced Pumpkin Butter Recipe:
- After roasting and pureeing pumpkin chunks, it’s very easy to make the butter. Combine it with the spices you think will go well with pumpkin. I use cinnamon, ground ginger and nutmeg.
- Then add a sweetener in this mixture to give it a nice sweetness. I used grape molasses, but you can use honey or maple syrup as well. Also, I used a little lemon juice to balance the flavors. The only thing you need to do after this step is to cook it until thick, about 40 minutes.
- You can use this pumpkin butter on your toasts or in your baking. I love to spread some on bread, top with raisins and have a quick breakfast.
- Another great way to use it for a quick breakfast in the morning is to make a smoothie. Just mix up pumpkin butter with some yogurt or kefir and peanut butter. You can even add some oats and enjoy!
Stay tuned for Check out our vegan pumpkin muffin recipe we made with this spiced pumpkin butter!
Finally, I must admit that I’m hooked by the idea of Pumpkin, Chocolate, and Brie Grilled Cheese Sandwich by Maria on Two Peas & Their Pod.
See our chocolate recipe videos here:
Spiced Pumpkin Butter
Pumpkin butter siped with nutmeg, cinnamon and ginger.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
- 4 cups fresh pumpkin puree
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 cup grape molasses or honey (I used molasses)
- Mix everything well in a pot and bring to a boil over medium heat. Bring it to the lowest heat and put a wooden spoon in it and partly cover with a lid so that the steam can go out and the puree gets thickened. Let it simmer for 40 minutes, stirring occasionally.
- Let it cool completely and store in jars in the fridge. Keep it up to a week, not longer than that.
- Serving Size: 1 cup
- Calories: 149
- Sugar: 23.9g
- Sodium: 20.3mg
- Fat: 0.8g
- Carbohydrates: 36.8g
- Protein: 2.8g
- Cholesterol: 0g