Pumpkin butter is so simple to make at home – no slow cooker required. It makes a great spread on toast, pancakes, waffles, or swirled into some plain yogurt.
I have to be honest with you here. This pumpkin butter was born out of necessity. My mom brought a cute jar of pumpkin butter home from a vacation, and I. Ate. It. All.
My saving grace is the fact that I am perfectly capable of making pumpkin butter myself. Did I plan to make pumpkin butter this fall? Not really. So many recipes require a slow cooker or tons of time in front of the stove. No thanks. Quick and easy recipes are more my thing.
You’ll love the simplicity of this pumpkin butter – just throw everything in a food processor, and heat over the stove to let the flavors combine. There’s a little sweetness from dates and a little sweetness from maple syrup.
Read: Mini Food Processor
With all your favorite pumpkin pie spices, it pretty much tastes like pumpkin pie in a jar. If you’re looking for a cute host or holiday gift that’s a little different than your average cookies and Nanaimo bars, this should be right up your alley.
5.0 from 2 reviews Print Pumpkin Butter Author: Katy’s Kitchen Recipe type: spread Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 750 ml Pumpkin butter makes a great spread on waffles, pancakes, or toast, or even swirled into plain yogurt. It’s also a cute holiday or host gift. Ingredients
- 15 pitted dates
- ½ cup of water
- 15 oz pumpkin puree (1 can)
- 5 Tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- pinch nutmeg
- Add the dates and the water to a food processor and process until the dates have broken up and combined completely with the water.
- Add all other ingredients and process until smooth.
- Pour the pumpkin butter into a medium saucepan. Heat on low for about 15 minutes, stirring frequently to avoid burning.
- Let the pumpkin butter cool before pouring into glass jars. Store in the fridge for up to 2 weeks.