If you’re a fan of fruit butters you’ll love this one. It’s rich and creamy, and very easy to make—only 3 ingredients and some spices. Pumpkin butter is delicious on waffles, pancakes, toast, pumpkin bread, or even oatmeal.
Easy, Yummy Pumpkin Butter Recipe
1 pound pie pumpkin, peeled and cubed, or 1 (15-ounce) can pumpkin (not pie mix)
1/2 cup water
1/2 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a strainer or food mill. If using canned pumpkin, omit this step and pick up below. Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods:
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Oven: Heat oven to 250° F. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Transfer to a sterile glass jar with lid and store in the fridge. Use within 10 days. Makes 2 cups.
Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.