Healthy Pumpkin Butter, 1 points+

by DanicasDaily on September 13, 2012

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!)

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INGREDIENT:

  • 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, 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.

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

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

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Stirring….

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

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Add your spices and salt.

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

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Transfer to a glass bowl or jar to cool.

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Super 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!

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This 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!

{ 40 comments… read them below or add one }

1 Tay October 3, 2009 at 10:45 pm

Thank you thank you thank you!!! I’m so excited :-)

2 Courtney F October 4, 2009 at 5:05 am

Definately starred this post! So easy! Thank you!

3 Kristin (Kristin's Nibbles) October 4, 2009 at 5:48 am

YUM!!!

4 Evan Thomas 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

5 Jess October 4, 2009 at 6:08 am

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

Thanks!
<3 jess

6 Lacey 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.

7 Lindsey @ Sound Eats October 4, 2009 at 9:43 am

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

8 Lindsay October 4, 2009 at 10:28 am

YUM! I need to make this!

9 DaMora 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.

10 jenny 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!

11 Ali 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/

12 Ang October 5, 2009 at 6:18 am

Thanks for posting the recipe! I LOVE pumpkin butter. :)

13 Naomi (onefitfoodie) October 5, 2009 at 7:01 am

YUM! just pritnted this out!! your the bestttt

14 DanicasDaily October 5, 2009 at 8:17 am

Hi Ali,

I will stop by and check it out – thanks!

Danica

15 DanicasDaily 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

16 DanicasDaily 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

17 Jessie (Vegan-minded) October 7, 2009 at 8:08 am

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

18 DanicasDaily 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

19 Lynn 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.

20 Christine 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!

21 DanicasDaily 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 :D

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

22 Tarrah Dame 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
:)

23 Prudy September 16, 2011 at 7:31 am

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

24 Hot Coco 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! :-)

25 Biz 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! :D

http://mybizzykitchen.com/2011/09/14/i-ran-for-skippy/

Enjoy your weekend!

26 Allison 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]!

27 Jan September 17, 2011 at 5:37 am

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

28 Tanya (the sky and back) 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.

29 Jennifer@ ItSuxToBeFat 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!

30 Sarah 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

31 Pokesfan48 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!

32 Holly 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!

33 sarah@ spinach and spice 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 :)

34 Cyndi Lord 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!

35 DanicasDaily 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

36 Melissa @tryingtoheal 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!

37 MzSlyde 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.

38 Dotty 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.

39 suzanne September 19, 2012 at 7:40 am

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

40 Heather 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.

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Danicasdaily.com is not meant to be a substitute for any professional advice, guidance, or counseling. Any information contained on this site reflect Danica's experience and is not intended to take the place of medical advice from a physician. Weight Watchers® and PointsPlus® are registered trademarks of Weight Watchers International, Inc. The number of Points+ provided for food on this site was calculated by Danica based on published Weight Watchers information. This site does not imply sponsorship or endorsement by Weight Watchers International, Inc. Danica does not guarantee the Points+ information is correct. I am not associated with Weight Watchers and they have not endorsed this site. I highly recommend joining WW and attending regular meetings as a way to successfully lose weight.



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