I am head over heels for this new pumpkin butter recipe. This is a delicious and creamy spread perfect for fall, or whenever the mood for pumpkins strikes you.
This delicious treat will have you wishing you had planted a garden and grown only pumpkins this year. Okay, so maybe you need a few other veggies in your garden to get you through the winter, but this recipe is that good!
To make it you just need a few ingredients and a sauce pan. You can change it up if you want with different sweeteners and spices too if you wish. Each time you make it can be a slightly different version — see what you like best! I’ve tried it with maple syrup as well and I tend to prefer that since it is a natural sugar, but this is the base recipe to get you started.
And while this recipe does call for canned pumpkin puree (for simplicity), if you have fresh sugar pumpkins simply roast them and process in a blender. The delicious fresh pumpkin taste cannot be beaten!
Pumpkin Butter Recipe
- 1 29 oz Can of pumpkin Puree
- 1 cup of sugar
- 3/4 cup of apple juice
- 3 tbs Pumpkin Pie Spice
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.
- Bring mixture to a boil.
- Reduce heat, and simmer for 30 minutes or until thickened.
- Stir frequently.
- Store in mason jars and chill till ready to serve.
When making this recipe on the stovetop it is a great idea to cover the pot with a lid and prop it open with a wooden spoon. The mixture splatters everywhere while simmering and you definitely need a lid to cover it while still allowing steam to escape. You can also make it in a slow cooker instead if you are a big slow cooker fan.
Either way, you cook it, one thing is for sure; your house will smell absolutely wonderful throughout the process.
Have I convinced you to try this Pumpkin Butter yet?