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.
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…
Dump everything into the pot except the fresh lemon juice. Once the mixture is cooked it will be thick and creamy!
Allow your pumpkin butter to cool before putting it into your Mason jar.
Wheeeeeeeee.
Now decorate your jar with curly ribbon and a tag…
Disgustingly cute, I would say.
Hmm, what is that white circle on top of the jar?
The recipe!
And there you have it.
A simple and quick hostess gift that can be enjoyed all season long. Just don’t forget to make a batch for yourself! ;)
If I was small enough to live in a jar, I’d live in that one. That looks SO delicious! What a lovely gift :)
what a perfect gift! i think i know what i’m making today :) thanks for the great recipe!
Such a gorgeous presentation! This is one of my favorite parts of Fall!
so excited to go grocery shopping today so i can buy a ton of mini pumpkins and spread them about my apartment :)
Ohh – this would make such a lovely gift!
LOVE this. Wow, I didn’t know pumpkin butter was SO easy to make because I know apple butter is quite intensive. Definitely going to make this! :) Love the color too!
I just love this! Such a great idea!
I am so excited for Thanksgiving this weekend! :)
I am so stoked for thanksgiving. This recipe looks pretty awesome! I would love to try it!
What a cute gift! I love how you put the recipe on the top as well. Once I find more pumpkin, I’ll be making this for sure!
I’m adding pumpkin to everything these days and this seems delicious! One more pumpkin recipe to make ;).
I JUST asked on my blog if anyone had a good recipe for homemade pumpkin butter!
Thank You! Thank You!!!
I was totally thinking of you when I read this. Now I want to make this pumpkin butter and your sandwich. Yum!
What a great idea!! I’ve been searching for cute, simple, (yummy!), & meaningful gift ideas… this is perfect! :)
mmmm i love pumpkin buttaaaa! had no idea it was so easy to make! i would probably drink that jar lol
Oh wow I didn’t know how easy it was to make pumpkin butter! Will be making this.
A simple hostess gift, yes. A way to not have to buy store bought pumpkin butter, also yes. Thank you! :-)
what a great idea!
I’ve been wanting to make pumpkin butter for ooooh about 2 years now. Maybe this will be THE year :) Thanks for reminding me about it!
What an adorable idea!
OHMIGOSH ANGE… I CAN COMMENT AGAIN!!! Yay!
So to finish my comment… that punkin butter looks delicious, please save me some ;)
Actually, I should probably make my own because I would love to give some out to my hostess/family this thanksgiving! Awesome idea!
xoxo
Kris
Ahhhhhh!!!!
What do you think happened?? That is so weird!! Im so happy to see your comments :)
How long do you think this would this last in the fridge?
Im not certain but Smitten Kitchen offers a way to preserve it on her original post that I linked to. :)
“To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.”
Another way to can them is just put the pumpkin in really hot put the lid on and cover with a towel and they will seal themselves that’s how we do it at home. Sometimes a couple won’t seal but we just take it off and try again or just throw those in the fridge to use first
This method of canning is extremely dangerous! I have been judging canned goods at county fairs for 16 years and I am only telling you this out of concern. Please, please do not use this method to can anything! The chance of making a person sick is much higher! As a side note, pumpkin butter is not considered a safe product to “can”. It is safe in the refrigerator or freezer. As a side note, responding to a previous comment, changing the amount of sugar, spices, or acid (lemon juice for example) in any recipe that you will be “canning” (hot water bath or pressure canner) is not a safe practice. The sugar content as well as the acidity of the product is measured precisely in recipes and changing that could end up making a person sick.
How long can I store in fridge?