How to Make Pumpkin Butter
How to Make Pumpkin Butter- Pumpkin lovers will adore this refined sugar-free pumpkin butter recipe that’s versatile and so delicious!
This post was created in partnership with Little Northern Bakehouse
I hope you guys are ready for pumpkin! This recipe kicks off the first of the season for me and I can’t wait to share all the pumpkin things with you.
I’m pretty pumped to start with pumpkin butter (pun intended) because it’s like the gift of fall that keeps on giving. You can spread it on toast, waffles, pancakes, biscuits, and bagels or you can whip up a batch to share with friends. The fun never ends.
My serving vessel of choice has been gluten-free Cinnamon and Raisin toast from Little Northern Bakehouse. The flavors pair so well with the pumpkin butter and I’m especially obsessed with the crispy texture.
I don’t know how they’ve managed to nail the recipe for a gluten-free toast that actually has the taste and texture of regular bread but it’s pretty incredible. Especially considering it’s made with a recognizable ingredient list that’s certified glyphosate-free.
Trust me, the scent of this warming in the toaster will lure everyone into the kitchen!
How to Make Pumpkin Butter
So homemade pumpkin butter might sound complicated but I promise it’s super simple to make. It only requires a handful of ingredients and just one pot!
- In a medium-size pot, combine the pumpkin puree, pumpkin pie spice, cinnamon, coconut sugar, and apple juice.
- Bring to a boil then reduce to a simmer. Cook for 20-25 minutes, until thickened.
- Allow to cool then refrigerate and use as desired!
That’s literally all there is to it. It couldn’t be more simple. I hope you guys enjoy this recipe as much as we do! Keep an eye out for lots of pumpkin goodies coming your way soon. :)
In the meantime, here are a few more pumpkin favorites:
- Whole Grain Pumpkin Spice Waffles
- Pumpkin Macaroni and ‘Cheese’
- The Best Vegan Pumpkin Bread
- Vegan Pumpkin Cornbread Muffins
- Pumpkin Spice Steel Cut Oatmeal
- Flourless Vegan Pumpkin Oatmeal Waffles
- Healthy Vegan Gluten-free Pumpkin Muffins
- Vegan Pumpkin Spice Cookies
How to Make Pumpkin Butter
Ingredients
- 30 ounces pumpkin puree
- 3/4 cup apple juice, unsweetened
- 3/4 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- pinch of salt
- Little Northern Bakehouse Cinnamon Raisin Bread, toasted, for serving
Instructions
- In a large pot, combine the pumpkin puree, apple juice, coconut sugar, pumpkin pie spice, cinnamon and salt. Bring to a boil then reduce to a simmer. Cook on a low simmer for 20-25 minutes, stirring frequently, until thickened.
- Remove from heat and set aside to cool. Store in a sealed container in the refrigerator for up to 1 week.
In the description you mentioned maple syrup and the ingredients list and directions it says coconut sugar. Doesn’t matter to me because this pumpkin butter sounds absolutely awesome. Thing is I always have maple syrup but have never bothered to buy coconut sugar. So, will the maple syrup still work and get thick enough? Will the flavors mix well? Anxious to get this going, the scorching heat is finally gone, fall is here…and pumpkin! And cinnamon! Yummy! Thank you!
Hi Catherine! So sorry for the confusion. You could use maple syrup in place of the coconut sugar but I would reduce it to 1/2 cup. The texture will be a little less thick but still good!
Would this freeze well?
It should! Just make sure to let it cool to room temperature before freezing. You could also half the recipe if you don’t want that much pumpkin butter.
What quantity of maple syrup? It’s listed in the recipe to be added but not in the ingredients
Sorry for the confusion, Joyce! I meant to type coconut sugar in place of maple syrup in the post. The recipe just calls for coconut sugar but you could use 1/4 cup maple syrup and 1/2 cup coconut sugar if you wanted to use both for a little maple flavor. :)