Healthy Pumpkin Butter

October 3, 2009 by DanicasDaily
Filed under: Recipes 

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.

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Ingredients:

1 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:

Combine the pumpkin, agave nectar, maple syrup and vanilla extract in a small saucepan over medium heat, mixing until well combined. Stirring constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for an additional 5 minutes. Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating. 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

Nutritional information per 1 Tbsp serving:

Calories 26.6, Total Fat 0.1 g, Saturated Fat 0.0 g, Cholesterol 0.0 mg, Sodium 1.3 mg, Potassium 1.3 mg, Total Carbohydrate 6.4 g, Dietary Fiber 1.3 g, Sugars 5.1 g, Protein 0.5 g

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 or in your favorite baked goods.

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Once you make your own, you’ll never want to go back to the jarred stuff :)   Enjoy!



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Comments

23 Comments on Healthy Pumpkin Butter

  1. Tay on Sat, 3rd Oct 2009 10:45 pm

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

  2. Courtney F on Sun, 4th Oct 2009 5:05 am

    3. Definately starred this post! So easy! Thank you!

  3. Kristin (Kristin's Nibbles) on Sun, 4th Oct 2009 5:48 am

    4. YUM!!!

  4. Evan Thomas on Sun, 4th Oct 2009 5:55 am

    5. Wow, I never thought it would be that simple. Thanks! This’ll make a great Fall weekend project

  5. Jess on Sun, 4th Oct 2009 6:08 am

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

    Thanks!
    <3 jess

  6. Lacey on Sun, 4th Oct 2009 6:16 am

    7. 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 on Sun, 4th Oct 2009 9:43 am

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

  8. Lindsay on Sun, 4th Oct 2009 10:28 am

    9. YUM! I need to make this!

  9. DaMora on Sun, 4th Oct 2009 11:48 am

    10. 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 on Sun, 4th Oct 2009 1:57 pm

    11. great recipe! this shall get me through the mourning of my lack of TJ’s pumpkin butter :) thanks!

  11. Ali on Sun, 4th Oct 2009 7:18 pm

    12. 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 on Mon, 5th Oct 2009 6:18 am

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

  13. Naomi (onefitfoodie) on Mon, 5th Oct 2009 7:01 am

    14. YUM! just pritnted this out!! your the bestttt

  14. DanicasDaily on Mon, 5th Oct 2009 8:17 am

    15. Hi Ali,

    I will stop by and check it out – thanks!

    Danica

  15. DanicasDaily on Mon, 5th Oct 2009 8:17 am

    16. 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 on Mon, 5th Oct 2009 8:18 am

    17. 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) on Wed, 7th Oct 2009 8:08 am

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

  18. DanicasDaily on Wed, 7th Oct 2009 8:18 am

    19. 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 on Wed, 14th Oct 2009 5:48 pm

    20. My new favorite topping for steel cut oats……………homemade pumpkin butter and toasted walnuts! Thanks for a great recipe.

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