Naturally Sweetened Homemade Pumpkin Butter: Easy, healthy pumpkin butter made in 30 minutes. Made with warming spices and sweet maple syrup, this pumpkin butter is the perfect fall treat.
Okay, so I am a little obsessed with pumpkin at the moment.
If pumpkin is not your thing–sorry, I will share non-pumpkin recipes another day.
Oh and did I mention I think you are crazy?! Just Kidding!
Back to the pumpkin.
So simple. So quick. ENDLESS USES!
Naturally Sweetened Pumpkin Butter Uses:
- Slather it on toast, English muffins, Pumpkin Muffins, Apple Spice Bread or even pancakes.
- Stir into cooked oatmeal and top with chopped nuts.
- Steam some milk and stir in a tablespoon of the pumpkin butter and top with strong coffee–your own Pumpkin Spice Latte.
- Stir in a few tablespoons into the coating for french toast.
- Make a sharp cheddar quesadilla and dip into the pumpkin butter–that sweet and savory combination is so good.
- Make Mini-Pumpkin Pie Cookies.
- Eat it by the spoonful.
- Give it as a gift.
I personally love my Maple Pumpkin Butter on Whole Wheat Apple Bread.
Homemade Pumpkin Butter is fall in a bottle–and brings a warming spice to your soul and senses when you eat it.
And did I mention this Vegan and Paleo Pumpkin Butter is sweetened naturally with maple syrup and apple cider. You just can’t go wrong!
Notes on Vegan Pumpkin Butter:
- You can use pumpkin pie spice in place of the cinnamon, nutmeg and ginger–just use 3 teaspoons. I personally like more of a cinnamon and nutmeg flavor.
- Yes you can use cooked pumpkin puree instead of canned pumpkin puree. This is one thing I take the convience of a canned product.
- Be sure to use 100% pumpkin puree NOT pumpkin pie filling.
- This will store in fridge for 2 weeks or freezer for 3 months.
- Turn this into Slow Cooker Pumpkin Butter by cooking on low for 4-5 hours in the slow cooker.
Homemade Pumpkin Butter
An easy recipe for pumpkin butter sweetened with maple syrup.
- 2 15 oz cans of pumpkin puree
- 1 cup apple cider
- 1/2 cup pure maple syrup
- 2 teaspoons cinnamon
- 1 tesapoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
Place all ingredients into large saucepan and bring to a boil. Reduce heat to low and simmer for 30 minutes. Store in glass jars for up to 2 weeks.