Pumpkin Butter

Happy New Year!

I realize this may be coming in late in the year, but as for me, pumpkin is good anytime. These are the homegrown pumpkins that I planted last July (I know, I know, I planted them late) and I’m finally putting them to good use.


• 1-2 lbs fresh pumpkin purée

• 2/3 cup organic brown sugar

• 1/4 cup organic maple syrup

• 1/4 cup unsweetened apple juice

• 1 Tbsp lemon juice

• 2 1/2 tsp pumpkin spice

• 1/2 tsp ground cinnamon

• 1 pinch sea salt

Recipe Preparation:

• Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.

• Once it begins bubbling, reduce heat to low and simmer.

• Cook, uncovered, for 20 minutes, stirring occasionally. Leaving it on the stove for another 5-10 minutes will deepen the flavors and thicken the texture.

• Taste and adjust seasonings as needed to balance the flavors.

• Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more. Freeze for 1 month.

Pumpkin Butter uses:

• Dollop on waffles or pancakes with maple syrup

• Spread it on biscuits, crackers, English muffins, scones or toast with cream cheese

• Mix into Greek yogurt topped with granola

• Great filing for crepes

• Make French toast

• Add into oatmeal

• Add to vanilla milkshakes or smoothies

• Make whipped compound pumpkin butter with just a few spoonfuls mixed with softened butter