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Healthy Pumpkin Butter

November 2, 2017 by DanicasDaily 61 Comments

#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!)

IMG_2797INGREDIENT:

  • 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.

IMG_2773Combine first 4 ingredients in a small saucepan over medium heat.

IMG_2774Stir continuously for 15 minutes ~ do not stop stirring or your pumpkin butter will burn.

IMG_2776Stirring….

IMG_2780Still stirring – it gets thicker and creamier as it cooks.

IMG_2782Add your spices and salt.

IMG_2783Tadah!  After 20 minutes of continuous stirring & chatting on the phone with The Husband, it’s all done!

IMG_2785Transfer to a glass bowl or jar to cool.

IMG_2794Super 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!

IMG_2792This 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!

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Filed Under: Recipes Tagged With: Sauces, Squash, Treats, Vegan

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Comments

  1. 1

    Tay says

    October 3, 2009 at 10:45 pm

    Thank you thank you thank you!!! I’m so excited 🙂

    Reply
  2. 2

    Courtney F says

    October 4, 2009 at 5:05 am

    Definately starred this post! So easy! Thank you!

    Reply
  3. 3

    Kristin (Kristin's Nibbles) says

    October 4, 2009 at 5:48 am

    YUM!!!

    Reply
  4. 4

    Evan Thomas says

    October 4, 2009 at 5:55 am

    Wow, I never thought it would be that simple. Thanks! This’ll make a great Fall weekend project

    Reply
  5. 5

    Jess says

    October 4, 2009 at 6:08 am

    Totally making this!!!! Could you replace the agave with honey?

    Thanks!
    <3 jess

    Reply
    • 6

      DanicasDaily says

      October 5, 2009 at 8:18 am

      Jess ~ Yes, you can use agave or honey and add as much or as little as you like to sweeten it up.

      Danica

      Reply
  6. 7

    Lacey says

    October 4, 2009 at 6:16 am

    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.

    Reply
    • 8

      DanicasDaily says

      October 5, 2009 at 8:17 am

      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

      Reply
  7. 9

    Lindsey @ Sound Eats says

    October 4, 2009 at 9:43 am

    This looks so delicious! I may have to try it asap. 🙂

    Reply
  8. 10

    Lindsay says

    October 4, 2009 at 10:28 am

    YUM! I need to make this!

    Reply
  9. 11

    DaMora says

    October 4, 2009 at 11:48 am

    I’ve been hooked on my TJ’s pumpkin butter, but I would love to make some of my own. Thanks for sharing.

    Reply
  10. 12

    jenny says

    October 4, 2009 at 1:57 pm

    great recipe! this shall get me through the mourning of my lack of TJ’s pumpkin butter 🙂 thanks!

    Reply
  11. 13

    Ali says

    October 4, 2009 at 7:18 pm

    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/

    Reply
    • 14

      DanicasDaily says

      October 5, 2009 at 8:17 am

      Hi Ali,

      I will stop by and check it out – thanks!

      Danica

      Reply
  12. 15

    Ang says

    October 5, 2009 at 6:18 am

    Thanks for posting the recipe! I LOVE pumpkin butter. 🙂

    Reply
  13. 16

    Naomi (onefitfoodie) says

    October 5, 2009 at 7:01 am

    YUM! just pritnted this out!! your the bestttt

    Reply
  14. 17

    Jessie (Vegan-minded) says

    October 7, 2009 at 8:08 am

    This looks so amazingly delicious! How long do you think it would keep in the fridge?

    Reply
    • 18

      DanicasDaily says

      October 7, 2009 at 8:18 am

      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

      Reply
  15. 19

    Lynn says

    October 14, 2009 at 5:48 pm

    My new favorite topping for steel cut oats……………homemade pumpkin butter and toasted walnuts! Thanks for a great recipe.

    Reply
  16. 20

    Christine says

    September 15, 2010 at 5:18 am

    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!

    Reply
  17. 21

    DanicasDaily says

    September 20, 2010 at 9:02 am

    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

    Reply
  18. 22

    Tarrah Dame says

    November 11, 2010 at 8:34 pm

    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
    🙂

    Reply
  19. 23

    Prudy says

    September 16, 2011 at 7:31 am

    Oh yum… thank you for sharing your recipe!! <3

    Reply
  20. 24

    Hot Coco says

    September 16, 2011 at 7:49 am

    Adding canned pumpkin and agave to my shopping list. Can’t wait to try this! Thank you so much! 🙂

    Reply
  21. 25

    Biz says

    September 16, 2011 at 8:20 am

    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!

    Reply
  22. 26

    Allison says

    September 16, 2011 at 10:40 am

    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]!

    Reply
  23. 27

    Jan says

    September 17, 2011 at 5:37 am

    OMG – this sounds FAB – can’t wait to try it!

    Reply
  24. 28

    Tanya (the sky and back) says

    September 18, 2011 at 7:39 am

    I made this yesterday and it is so yummy! I can’t wait to mix it with plain yogurt and almonds for breakfast.

    Reply
  25. 29

    Jennifer@ ItSuxToBeFat says

    September 18, 2011 at 7:54 am

    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!

    Reply
    • 30

      DanicasDaily says

      January 22, 2012 at 5:15 pm

      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

      Reply
  26. 31

    Sarah says

    September 19, 2011 at 2:54 pm

    Thanks Danica for including this recipe in our latest blog hop!

    This recipe truly looks amazing, can’t wait to try it.

    Sarah @ RecipeLion

    Reply
  27. 32

    Pokesfan48 says

    September 20, 2011 at 2:18 pm

    I made this this weekend with my 5 yr old. It is so amazing! I loved it and so did she! Thank you!

    Reply
  28. 33

    Holly says

    September 20, 2011 at 6:18 pm

    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!

    Reply
  29. 34

    sarah@ spinach and spice says

    October 1, 2011 at 12:46 pm

    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 🙂

    Reply
  30. 35

    Cyndi Lord says

    November 13, 2011 at 8:42 am

    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!

    Reply
  31. 36

    Melissa @tryingtoheal says

    September 14, 2012 at 4:35 am

    I need to make this for my mom when I get home! She loves pumpkin butter but it can be so expensive!

    Reply
  32. 37

    MzSlyde says

    September 14, 2012 at 5:22 am

    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.

    Reply
  33. 38

    Dotty says

    September 14, 2012 at 8:11 am

    Can’t wait to make this. I know it will be a hit with my and the family.

    Reply
  34. 39

    suzanne says

    September 19, 2012 at 7:40 am

    My house smells fantastic right now! Can’t wait to try it!

    Reply
  35. 40

    Heather says

    October 22, 2012 at 4:58 am

    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.

    Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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