#FlashbackFriday It is super easy to make your own Pumpkin Butter. If you are a fall fanatic like me, then, Pumpkin Butter, Cinnamon, and Spice are all things that show up in your house during this time of year. I have put a new spin on the traditional pumpkin butter by replacing the white sugar with Organic Agave Nectar & a little pure maple syrup. The agave makes it so rich, thick and creamy that no pectin is required at all. I think you’ll find this version better than any jar you will ever open….The best part is your house will smell just like fall as you make this sweet treat.
HEALTHY PUMPKIN BUTTER (print it!)
INGREDIENT:
- 15-oz can pumpkin puree
- 1/2 cup agave syrup or honey
- 1 Tbsp Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
- 1 tsp Cinnamon
- 3/4 tsp Pumpkin Pie Spice*
- Pinch of salt
* You can make your own pumpkin pie type spice by combining 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg. You do not need to add cinnamon since it is already included above, however, if using this spice for another recipe, you would want to add 1 tsp ground cinnamon to the mix.
INSTRUCTIONS:
1. Combine the pumpkin, agave nectar, maple syrup and vanilla extract in a small saucepan over medium heat, mixing until well combined.
2. Stir constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for an additional 5 minutes.
3. Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating.
4. Pumpkin butter will keep for about 2 weeks in a covered air tight container in the refrigerator.
NOTE: Continuously stirring is really important in this recipe to keep your pumpkin butter from burning. If you have to walk away, add a few tablespoons of apple juice and turn down the stove heat to low, still continuing to stir as you can. (Add about 5-7 minutes additional cooking time if you do this.)
Makes about 2 cups ~ 32 Tablespoons, 2 SmartPoints or 1 points+ per 2 Tablespoons!
Nutritional information per 2 Tbsp serving:
STEP – BY – STEP:
Here is everything you need to make your own pumpkin butter. You should always use the best ingredients (organic pumpkin) when you can for optimal flavor. Ok, well, the REAL pumpkin is just for decoration, but, you could get inventive and make your own from scratch pumpkin puree by following this Crock Pot Pumpkin Butter Recipe.
Combine first 4 ingredients in a small saucepan over medium heat.
Stir continuously for 15 minutes ~ do not stop stirring or your pumpkin butter will burn.
Stirring….
Still stirring – it gets thicker and creamier as it cooks.
Add your spices and salt.
Tadah! After 20 minutes of continuous stirring & chatting on the phone with The Husband, it’s all done!
Transfer to a glass bowl or jar to cool.
Super thick, creamy and pumpkin-Y!!! This pumpkin butter is awesome straight off the spoon, on bread, pita chips with laughing cow cheese or in your favorite baked goods. Once you make your own, you’ll never want to go back to the jarred stuff. Enjoy!
This year I am so anxious for fall weather and all that goes with this time of year. Since I am working at meeting some deadlines, I am sharing one recipe from my archives that I cannot wait to make this year just so I can make Banana Pumpkin Butter Muffins! I promise I have not forgot about you all. I will be sharing my Simply Filling Technique post and catching up on your comments/emails this weekend.
Night all!
Thank you thank you thank you!!! I’m so excited 🙂
Definately starred this post! So easy! Thank you!
YUM!!!
Wow, I never thought it would be that simple. Thanks! This’ll make a great Fall weekend project
Totally making this!!!! Could you replace the agave with honey?
Thanks!
<3 jess
Jess ~ Yes, you can use agave or honey and add as much or as little as you like to sweeten it up.
Danica
I wish I had bought a pumpkin at the store just now so I could have made this. I will have to pick up one this week.
Lacey ~ You don’t need to have a fresh pumpkin to make this recipe. I used the can but also provided a link for a recipe using fresh pumpkin 🙂
Danica
This looks so delicious! I may have to try it asap. 🙂
YUM! I need to make this!
I’ve been hooked on my TJ’s pumpkin butter, but I would love to make some of my own. Thanks for sharing.
great recipe! this shall get me through the mourning of my lack of TJ’s pumpkin butter 🙂 thanks!
Danica-
I was so sad when I didn’t win the Great Pumpkin Giveaway because I was craving the pumpkin butter, but now I can make my own- looks amazin’!
I know you are busy, but if you have time, would you please read and comment on this post??
THanks!
http://sunshinewellness.wordpress.com/2009/10/05/what-has-health-and-wellness-blogging-done-for-you/
Hi Ali,
I will stop by and check it out – thanks!
Danica
Thanks for posting the recipe! I LOVE pumpkin butter. 🙂
YUM! just pritnted this out!! your the bestttt
This looks so amazingly delicious! How long do you think it would keep in the fridge?
Jessie,
I am testing mine out to see how long, but, I am eating it so fast 🙂 I believe it would be safe to say 2 weeks.
Danica
My new favorite topping for steel cut oats……………homemade pumpkin butter and toasted walnuts! Thanks for a great recipe.
I made this last night using fresh pumpkin (cooked in microwave since my oven is broken) – took a LOT longer to get it the right consistency but tastes yummy! Thanks for the recipe!
Hi Christine,
What a great idea to use fresh pumpkin cooked in the microwave! I LOVE using Fresh Pumpkin the most, but, I rarely do because it takes so long to bake! Maybe it’s a good thing to have your oven broke because you are getting super creative in the kitchen 😀
Thanks for letting me know how it turned out and for the idea. I am totally going to try it this way this year.
Danica
Thanks for sharing your recipe! I tried it and loved it! I posted it on my food blog and linked you here http://damegoodeats.blogspot.com/2010/11/pumpkin-butter.html
🙂
Oh yum… thank you for sharing your recipe!! <3
Adding canned pumpkin and agave to my shopping list. Can’t wait to try this! Thank you so much! 🙂
Love the new layout Danica! I’ve been busy and haven’t stopped by in a bit. I love all things pumpiny!
I actually made a chili this week with a whole 28 ounce can of pumpkin puree – you can’t really taste it, but it gives the chili a great texture – and it made 20 cups! Each cup is only 3 WW points too – so you can have cheese on the top! 😀
http://mybizzykitchen.com/2011/09/14/i-ran-for-skippy/
Enjoy your weekend!
This is great! I usually buy pumpkin butter at TJ’s but this is a great alternative if I can’t make it to the store [since I usually have a can of pumpkin on hand]!
OMG – this sounds FAB – can’t wait to try it!
I made this yesterday and it is so yummy! I can’t wait to mix it with plain yogurt and almonds for breakfast.
Making this today! I have never eaten any kind of flavored butter before but this looks so yummy so I am going to make it! The only question I have is what to eat it with? I saw that someone eats it on oatmeal. Any other suggestions? Thanks!
Hi Jen,
Ok, better late in responding then never? LOL….I LOVE using the pumpkin butter on oatmeal, muffins and toast like jam and to make “mock” brie and jam pita chips. I cut a pita into 8 triangles and separate the wedges. Spray with nonstick spray, bake at 400 for 5-7 minutes or until crunchy. Top with 1 laughing cow wedge and pumpkin butter. Oh and I’ve also used it to bake muffins with. I think that sums up how I have used it.
Glad you enjoyed!
Danica
Thanks Danica for including this recipe in our latest blog hop!
This recipe truly looks amazing, can’t wait to try it.
Sarah @ RecipeLion
I made this this weekend with my 5 yr old. It is so amazing! I loved it and so did she! Thank you!
I just made this tonight – So, delicious! The only thing I have to remember is – arm workout after making pumpkin butter! LOL. A total keeper! Thank you Dancia for another amazing recipe!
I just searched “healthy pumpkin butter”.. and you were the first result! I should’ve known 😉 Can’t wait to make this tonight!. I especially love that it doesn’t call for apple juice or cider like most recipes because I wasn’t too keen on the idea of running to the store again 🙂
I made this pumpkin butter from my fresh pumpkin puree this morning and had it on toast.
Absolutely delicious and so easy to make. My husband and I are vegans and I cannot wait to hare this recipe with family and friends. Thank you!
I need to make this for my mom when I get home! She loves pumpkin butter but it can be so expensive!
Oh holy ham that looks yummy. I bet you could do something similar with apples too. Oh goodness I have to try this one out. I love pumpkin butter and apple butter.
I got my active link yesterday and got it activated today. Whooopie. I am so excited about it. How awesome that it tracks more than just steps like a pedometer. Woot Woot. Thanks for sharing this recipe.
Can’t wait to make this. I know it will be a hit with my and the family.
My house smells fantastic right now! Can’t wait to try it!
Made this over the weekend and it came out delicious. So easy to make, but definitely gives the arm a workout! I used the honey, instead of the agave and incorporated about 1/4 cup of it into a Pumpkin French Toast Bake recipe that I found. The rest is being used on toast, waffles, english muffins.