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Fall Flavors: Pumpkin Butter
Last week, I swooooooned over this apple butter! And it is seriously swoon worthy. But, on the off chance that you don’t have 3-4 hours, I wanted to provide this 20-minute, equally smooth pumpkin butter recipe for all my fellow fall flavor loving people! I would be remiss if I said the flavors were as intense as the slow simmered then baked apple butter from last week, but this 20 minute pumpkin butter is still packed with fall spices and naturally sweetened with coconut sugar, brown sugar, and maple syrup. All fall long, I keep jars of this stuff for last minute brunch or coffee dates with friends.
Pumpkin butter goes great on things like biscuits, toast, scones, muffins, a spoon…. 😉 It’s also wonderful swirled into ice-cream and adds a fun surprise layer to baked goods! Or spread a little love (See what I did there? Hehe.) by packaging it up as a hostess gift this fall!
This recipe keeps in the fridge for weeks at a time, which makes it a great fall staple to have on hand! And, did I mention it only takes 20 minutes to make??
If you cook it a few minutes more, the flavors will meld and deepen even more. So, if you have an extra 5 minutes, you might as well make something awesome even more awesome. 😉
I for one am a fan of my pumpkin, cinnamon, cloves, and ginger in delicious things like this pumpkin butter rather than in my coffee, but either way, the thought of this fall flavor combo warms my soul right up!
- 1 15oz. can pumpkin puree
- 3 tbsp. coconut sugar
- 3 tbsp. organic brown sugar
- 2 tbsp. maple syrup
- 1/4 c. unsweetened apple juice
- 1 1/2 tsp. fresh lemon juice
- 1.5 tsp cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/8 tsp. sea salt
- 1 tsp. vanilla extract
- Lidded mason jar or jars to store.
The recipe will yield enough pumpkin butter to generously fill a 16oz. mason jar. Alternately, if you plan to share or freeze, two 8oz. or four 4oz mason jars can be used.
In a dutch oven or similar heavy bottomed pot, combine all ingredients except for vanilla extract and stir to combine over medium heat. Stir frequently but not constantly. When the pot starts to create boiling bubbles (there will likely only be one or two large bubbles rather than lots of smaller ones), reduce the heat to medium low and continue to cook uncovered stirring occasionally for about 20 minutes. This allows the flavors to meld and some moisture to evaporate resulting in the smooth, buttery texture we are looking for. After 20 minutes or so remove from the heat and stir in the vanilla extract.
Transfer to desired size of mason jar and allow to cool completely before securing lid.