10/29/20

0 EASY Pumpkin Butter!

Enjoy this spreadable pumpkin butter that is slightly sweet, perfectly spiced, and ideal on a cracker, toast, or stirred into your favorite yogurt. If you like pumpkin pie, you'll love this delightful treat that can be enjoyed any time! Put this lovely pumpkin butter in a cute decorative jar and it will be a memorable gift for someone you love. 

I got these jars from IKEA, but you can also find these 8oz darling jars here. 

You can use a canned pumpkin, or better yet, make your own pumpkin puree with a pie or Sugar pumpkin. It's incredibly easy to make! 

Can't find a Sugar Pie pumpkin? You can use sweet potatoes or butternut squash instead.


I have been making pumpkin puree in my pressure cooker for several years. You can find my recipe & video here.  It is so easy and tastes better, in my opinion. 

You can use your slow cooker, microwave or stove top to cook your pumpkin butter until it resembles a very thick applesauce. How long depends on how watery or thick your pumpkin puree is. You can find directions for all three methods in the recipe below. 


The ingredients are very simple: pumpkin puree, apple cider, brown sugar, vanilla extract & spices. You can adjust the sugars or  spices to your liking or even use your favorite pumpkin spice. 

The mixture will bubble & pop like a lava pot - to prevent it from escaping out of the pot, you'll want to stir it often, and use a splatter screen shield or a sheet of paper towel over the pot.


The mixture will continue to thicken, caramelize and smell so good! Who needs a candle, right?


How do you know when it's thick enough? 

Use the Cold Plate Test: Put a small plate in your freezer. When it is chilled, put a small dollop of pumpkin butter on the chilled plate. Use your spoon to run a line through the middle of the dollop. If the line remains and doesn't fill the gap, your butter is ready. 


Transfer your butter into storage containers. If you want to freeze the pumpkin butter, you will want to use freezer safe containers and leave some room (head space) for expansion. 

Unlike my Apple Butter or Vanilla Spice Pear Butter, you cannot water bath can or pressure can pumpkin butter. Why? Pumpkin butter is not only a low acid food, it is too dense for it to be safely pressure canned. (Source) You can freeze your pumpkin butter for up to a year.


Uses for Pumpkin Butter

  • spread on toast, crackers
  • add to yogurt
  • top ice cream
  • add to a vanilla shake
  • cake filling
  • pancakes, waffles
  • cinnamon roll filling
  • dip for apples
  • bagel with cream cheese, and much, much more!


Easy Homemade Pumpkin Butter

Easy Homemade Pumpkin Butter

Yield: 5 cups
Author: Frieda Franchina
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
This Pumpkin Butter is a wonderful spread for toast, muffins, or added to yogurt, ice cream or a shake. It makes a great gift for anyone who loves pumpkin pie. These directions are for an electric pressure cooker, but you can find slow cooker & microwave directions below.

Ingredients:

  • 3.5 cups fresh pumpkin puree -OR- 29 oz can 
  • 1 1/2 cups apple juice or apple cider
  • 1 cup (7.5 oz) light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract

Instructions:

How to Make Easy Homemade Pumpkin Butter

  1. In a medium (3quart) saucepan, combine pumpkin, apple cider, brown sugar and spices, stirring well.
  2. Bring mixture to a boil over medium high heat; reduce to low & simmer, stirring frequently to prevent splatter. Cover pot with a paper towel or splatter screen.
  3. Cook until thickened, about 30 minutes. Put a dollop on a chilled plate, running a spoon through the middle. If the line remains & doesn't fill the gap, your butter is ready.
  4. Add vanilla extract, stirring well.
  5. Transfer butter to storage containers & cool for about 30 minutes.
    Cover & store in the fridge for 2-3 weeks.
    If freezing your butter, allow 1/2" head space, cover & freeze for 6-12 months.
Slow Cooker: Add all ingredients (except for vanilla) to insert, cover with paper towel, then lid. Use LOW for 3-4 hours, stirring occasionally.
Microwave: use a large 3quart glass bowl, cover with a paper towel, High power 6 min, stir, High power 6 min, stir, High power 3 minutes, stir, let cool.


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