How to Make Pumpkin Butter
Have you ever tried pumpkin butter? I bought some and it was delicious! You use it just like you would jam or jelly— on toast or biscuits with butter. Well, when I had some leftover pumpkin puree from my Pumpkin Praline Pie, I decided to try making my own Pumpkin Butter in my miniature crockpot.
It turned out pretty good, I think! It’s a great way to not let that extra cup (or 2) of extra pumpkin go to waste.
Jump to Recipe
The same friend that brought me the pumpkin puree for my pie, also brought over the most delicious pumpkin bread! We ate the pumpkin butter on the pumpkin bread– and boy, was that delicious! (I will share her recipe for pumpkin bread in a separate post.)
I like to toast my pumpkin bread (or banana bread), but that is up to you. You can add regular butter, too, before the pumpkin butter, but if you don’t, I don’t think you will miss it.
I can think of a lot of different ways to use Pumpkin Butter to flavor your food– stir it into vanilla ice cream and voila– instant pumpkin ice cream! Drizzle it over a warm brownie… Or maybe add it to both ice cream and brownie at the same time like I did!
(By the way, that is a zucchini brownie… they are very good!
Here’s the Recipe for you!
Pumpkin Butter
Equipment
- Crock-Pot SCR151 1-1/2-Quart Round Manual Slow Cooker, Black
Ingredients
- 1 c. pumpkin puree
- 1 TBSLP apple cider vinegar
- 2 TBLSP orange juice or apple juice
- 1/2 tsp. pumpkin pie spice
- 3 TBLSP brown sugar
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
Instructions
- Combine all ingredients in miniature crockpot. Cook on low for 1-2 hours, until pumpkin butter has darkened and thickened. Stir occasionally.
- Serve on pumpkin bread, or on toast, biscuits, or scones.
This sounds really good! And so easy, too. I’ve been looking for a recipe that didn’t make a lot so this is perfect. Thank you! Pinned!
Thanks for pinning, Michelle! I’m glad it’s what you were looking for!