Happy Thanksgiving Homemade Pumpkin Butter

156 comments

Good morning!

This weekend is our Canadian Thanksgiving, which seems strange to me after the weekend madness, but I am just happy that I am not the one preparing the entire meal this time. ;)

I have been thinking of something that I could bring for my in-laws that would make a fun Thanksgiving hostess gift. I didn’t feel like bringing cookies, pie, or something of that nature, so I put my thinking cap on and surfed the web for ideas.

And then it hit me like a ton of bricks pumpkins.

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Happy Thanksgiving Homemade Pumpkin Butter

This was super easy to make and quite delicious. I doubled the batch below so I could have some to enjoy myself. This will be fantastic spread onto pancakes, toast, or even layered with Vegan Overnight Oats! The possibilities are endless, and I plan to find them all. ;) Note that I reduced the sugar by 1/3 of a cup as I didn’t want it super sweet. You can adjust the sugar and seasonings to your own taste of course.

Adapted from Smitten Kitchen.

Ingredients:

  • 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
  • 3/4 cup apple juice
  • 1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
  • 1/2 teaspoon ground cloves
  • 1 cup Sucanat (or brown sugar)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-2 tsp fresh lemon juice

 

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Note: Canning is not recommended.

Get your super cute Mason jar and set aside…

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Dump everything into the pot except the fresh lemon juice. Once the mixture is cooked it will be thick and creamy!

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Allow your pumpkin butter to cool before putting it into your Mason jar.

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Wheeeeeeeee.

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Now decorate your jar with curly ribbon and a tag…

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Disgustingly cute, I would say.

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Hmm, what is that white circle on top of the jar?

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The recipe!

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And there you have it.

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A simple and quick hostess gift that can be enjoyed all season long. Just don’t forget to make a batch for yourself! ;)

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{ 8 comments… read them below or add one }

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Eden Passante November 2, 2016

What a great way to use left over pumpkin this holiday season! I would put this on everything!!

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Judy November 30, 2015

Could I use honey instead of the sugar?

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Rita Foust October 1, 2015

Can this be frozen?

Reply

Sandy December 31, 2014

Can this be frozen and saved for later?

Reply

mouse October 25, 2014

Cloves of what … garlic ?

Reply

Kimberly Morrow October 21, 2014

A friend & I are going to make this for gifts & I’m curious how long it lasts before going bad? I want to do it in advance of course, but don’t want it to go bad, lol…

Reply

Angela (Oh She Glows) October 21, 2014

Hey Kimberly, I think it usually lasts in my fridge for a few weeks or so (in an air tight container or jar). Hope this helps!

Reply

Etain September 29, 2014

I don’t know if someone has all ready asked this but could I use coconut sugar or would you suggest to just use brown sugar. I just happen to have a bag of coconut sugar and thought to ask. Thank you!

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