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! ;)
making this recipe, right now! can’t wait :) yum, thanks for sharing!
I just made this and it seriously is addicitng! It is so good!
I JUST made a batch … however, it turned brown. Possibly from the dark spices and brown sugar?? Either way, it is DELICIOUS, especially over icecream!! Mmmmm!!
Thank you so much for the awesome recipe!!
Thank you SO much for this recipe! I made this morning and spread it on a gluten free dutch baby with toasted pecans and it was DELICIOUS.
Your blog is a constant inspiration. Thanks to you I’ve stopped weighing myself and am so much happier. (the world hasn’t ended and my clothes still fit!) :)
This looks SO good – can’t wait to try it!
Beautiful pictures. Will definitely make this simple and tasty looking recipe.
I’m starting to think you post too much. I check my blog list multiple times a day and yet I somehow missed this post! I came here through a blog that I got to through another blog and I am so glad I did. I was just contemplating making pumpkin butter. By the way, just a little FYI, you rule in the kitchen! Can I come work for you? I’d work for pumpkin butter…
I CANNOT wait to make this receipe this fall!
I’m looking forward to making it again too! One of the best things about fall….yum
how many jars does this recipe make?
Hi Brandy, It makes about 3.5 cups (I think it filled one large mason jar for me)
LooKs very yummy! But how is pumpkin butter served? Is it more or a dip or does It act like a nut butter?? Thanks :)
I love it on toast or in oatmeal…I tend to use it as a breakfast food. I also have a recipe or two that Ive used it in (squares)
I love pumkin butter. I like to heat up mine on the stove to be nice and warm…then i pour it over some vanilla icecream. Very yummy.
I just wanted to let you know how much I love and use this recipe! I love it with yogurt, granola, and a little maple syrup! I bake with it as an oil replacement, I’ve given it as gifts to my gluten-free vegan organic foodie friends (like me! I’d love a gift of something delicious and homemade that I could eat and I didn’t have to make myself!
I’ve made it with fresh ginger (my favorite), apple juice, apple cider, sucanat, brown sugar, turbinado sugar, my brother-in-law’s honey, and local maple syrup. I don’t think I could pick a favorite!
fresh ginger sounds incredible! Thanks for letting me know. I cant wait to make it again soon…maybe this time with a fresh pumpkin pie squash?
A friend directed me to this recipe. It is so good! It is really delicious in oatmeal.
Yum! This sounds so good.
What a great gift idea! I can’t wait to try this recipe out and give it to some of my friends as a gift. Thanks for sharing!
Julia
Found your recipe on pinterest. I just made it and it’s cooling now. It’s delicious!!! I’m afraid there won’t be any left to put in the jar because hubby and I keep tasting it. Thanks for the great recipe!
Enjoy Shannon!
THANK YOU for the “Canning not recommended” disclaimer. I wish more bloggers would be so diligent!
I’m generally a big worry wart so I like to err on the side of caution.
Thank You for the recipe. This is the perfect time of the year for this pumpkin butter. Every year I make pumpkin bread and freeze it to eat all year. And I give alot of it away as presents too for the holidays. So this will be something else I can try. It’s quite comical every year right after Holloween. All the punpkins get throwed out on the curb for the trash man but I always try to beat him to them. Last year one family threw out six lg. pumpkins. I was in pumpkin heaven. I took them all home and baked them done and pureed the meat in my processor and then put them in freezer bags. So when I want to make fresh pumpkin bread I just pull out a freezer bag full of pureed pumpkin and get to baking. So Happy baking and cooking girls.
haha love that!
Quick question..can you put the mixture into a crock pot instead of cooking it stovetop? If so, about how long would you recommend or is it just until the desired consistency? Thanks!
I made this recipe for two of my teachers who wrote me letters of recommendation as a thank you, and they LOVED IT! It is seriously so good. Not to mention, my entire house smelled like fall :)
aw so glad to hear that!!