Every year I look forward to the seasonal releases at Trader Joe’s, especially the fall time, when the Pumpkin Butter starts appearing on the shelves.
Pumpkin butter is one of my most favorite things on the planet, and many people don’t know that pumpkin butter isn’t butter at all. Though if it was, I would still eat it, because I love butter and I eat everything, but that’s not the point.
The name is kind of a misnomer for what pumpkin butter really is: a blend of sautéed pumpkin, honey, lemon juice, and lots of pumpkin spice! That’s it? Yes, that’s really it.
So here’s the deal. You can purchase it at Trader Joe’s, and if you see it there, stock up. But, my version is even better than the Trader Joe’s version, and that is because it’s homemade, and I’ve got the perfect ratio of ingredients for a not-too-sweet healthier version.
Pumpkin butter is a spread that I sometimes just scoop out of the jar when the craving hits, but my all time favorite way to enjoy it is on a piece of toast!
Try this combo: toasted sourdough, almond butter, pumpkin butter, a honey drizzle and sea salt flakes. It’s seriously OMG! Another way to enjoy it on toast is with cream cheese. Believe it or not, cream cheese and pumpkin butter are a match made in heaven!
It’s also so delicious on pastries, and it also makes a fantastic gift – make a double batch and gift a jar to your BFF!
You can store your pumpkin butter in an airtight container in the refrigerator for up to one week. Just remember that if you are making a fresh batch, let it cool completely before storing in a glass container and refrigerating.
If you make this recipe, be sure to tag me on Instagram so I can repost!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!