I’ve always found it interesting when things are called “butter” that don’t contain any actual butter. Cocoa butter. Apple butter. Peanut butter. Almond butter. What is it about the word butter that conjures up the idea of something creamy, rich and indulgent? When something is labeled “butter” I’m expecting something smooth, something that melts in my mouth, something that makes everything taste better. Real butter always delivers on these promises. But what’s cool about these “other” butters is that they deliver all that creamy richness without a lot of the fat of real butter. So if I’m craving a piece of toast in the morning, chances are I’m going for this Easy Homemade Pumpkin Butter.
The flavors are all about fall – cinnamon, nutmeg, clove and – duh – pumpkin itself. And the texture is all about butter – smooth, velvety and rich. But, bonus – no fat! Pretty cool. And I had always kind of assumed that making my own pumpkin butter would be similar to making my own apple butter – pretty easy for the most part, but an all-day wait for the butter to be ready. And it probably would take all day if we were using fresh pumpkin in this Easy Homemade Pumpkin Butter, but we’re not. I really don’t think we need to, and I don’t think you will either, after you taste how good this stuff is.
Tis the Season for Pumpkin
All you need to get things started is a can of pumpkin puree. I stockpile canned pumpkin during the fall and holiday seasons because I use them in so many different recipes, from sweet to savory, from appetizers to side dishes to desserts. Pumpkin is super easy on the belly too. In fact, if any of our dogs ever get sick, the vet always recommends a dinner of pumpkin puree and rice to calm their bellies. If you have an issue with dairy but still crave something with that satisfying creaminess, pumpkin butter may become your new best friend.
And because we’re using pumpkin puree (which means that the pumpkin is already cooked), whipping up a delicious batch of this Easy Homemade Pumpkin Butter takes no time at all. In fact, it comes together in only about 30 minutes on the stovetop. Of course, if you have more time, I would suggest allowing it to simmer on the stove so the flavors can develop even further for as long as you can. But it’s not necessary.
How will you use your Pumpkin Butter?
Regardless of how long you let it simmer, the result is a rich, velvety smooth, aromatic spread that’s delicious on a simple piece of toast, incredible when stirred into a bourbon cocktail, and amazing as part of a seasonal cheese board. I love pairing it with burrata on my Pumpkin Burrata Toasts w/ Fig & Crispy Sage. It’s super versatile and keeps for a while in the fridge. So get at it and make some Easy Homemade Pumpkin Butter! Enjoy!
- 2 cans pumpkin puree
- 1/2 cup apple cider
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. clove
- 1/8 tsp. allspice
Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer, covered, at least 30 minutes or up to one hour.