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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.
What Is Pumpkin Butter?
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.
How to Use Pumpkin Butter
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!
How To Store Pumpkin Butter
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!
Ingredients
- 1 cup pumpkin purée
- ¼ cup honey
- ½ lemon juiced
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Add all of the ingredients to a pan over low heat.
- Stir everything together so that everything is mixed well, for about 4-5 minutes, until the color changes from bright orange to a light brown.
- Remove the pan from heat.
- Let cool, and enjoy on toast or however you like it!
- Store leftovers in the fridge for up to a week.
Notes
If you want to freeze your pumpkin butter, you can! I recommend filling up an ice cube tray with pumpkin butter, then freezing it. You can pop them out and enjoy in your morning smoothies! How's that for clever!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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