My Pumpkin Butter is a rich sweet spread that is perfect for fall! Delicious on toast, rolls, yogurt, and ice cream!
Fruit butters are a delicious non-dairy twist on a traditional spread for toast or over the top of yogurt.
Pumpkin Butter is cooked with brown sugar, spices, apple cider, and maple syrup. The pumpkin puree sweetens and thickens to create a rich sweet spread that any pumpkin lover will adore.
I love pumpkin, and this week I am celebrating all things pumpkin to ring in a new fall season. This butter is perfect to serve at anytime, but during fall it is extra special and delicious.
In addition to being super yummy, Pumpkin Butter is super easy to make and store in the fridge for 3 weeks. It is also freezer friendly to enjoy at a later date!
Ingredients
- pumpkin puree - use regular pumpkin puree for pumpkin butter - not pumpkin pie filling
- packed brown sugar
- apple cider- apple juice works well too!
- pumpkin pie spice
- maple syrup
Instructions
- In a medium sauce pan, combine all ingredients and stir to evenly mix.
- Allow pumpkin butter to simmer lightly over medium heat for 30 minutes. Stir frequently to prevent burning.
- Remove from heat once the mixture has slightly thickened. The pumpkin butter will thicken more are is cools.
- Store in an airtight container or glass jars in the fridge for about 3 weeks.
Looking For More Pumpkin Recipes?
Baked Pumpkin Goat Cheese Alfredo with Bacon
Pumpkin French Toast with Maple Butter
If you’ve tried my Pumpkin Butter or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Pumpkin Butter
Ingredients
- 29 oz can pumpkin puree
- ⅔ cup packed brown sugar
- ¾ cup apple cider (or apple juice)
- 1 teaspoon pumpkin pie spice
- 2 tablespoon maple syrup
Instructions
- In a medium sauce pan, combine all ingredients and stir to evenly mix.
- Allow pumpkin butter to simmer lightly over medium heat for 30 minutes. Stir frequently to prevent burning.
- Remove from heat once the mixture has slightly thickened. The pumpkin butter will thicken more are is cools.
- Store in an airtight container or glass jars in the fridge for about 3 weeks.
Notes
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
Appetizers
- Walnut Pumpkin Baked Brie from For the Love of Food Blog
Breakfast and Breads
- Easy Pumpkin Pie Crescent Rolls from Love and Confections
- Overnight Pumpkin Waffles from A Kitchen Hoor's Adventures
- Pumpkin Butter from Cheese Curd In Paradise
- Pumpkin Chocolate Chip Muffins from Palatable Pastime
- Pumpkin Seed Granola from Eat Move Make
Mains, Salads, and Sides
- Pumpkin Quesadillas from Our Good Life
- Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings
Desserts
- Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
- Eggnog Pumpkin Pie from The Spiffy Cookie
- Pumpkin Crepes from Cindy's Recipes and Writings
- Pumpkin Pie Dip from The Freshman Cook
- Pumpkin Upside Down Cake from A Little Fish in the Kitchen
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
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