Pumpkin Butter – A.K.A. Pumpkin Pie in a Jar

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.Pumpkin Butter by PaletteDining.com
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

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  • 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

Instructions

  1. Add the dates and the water to a food processor and process until the dates have broken up and combined completely with the water.
  2. Add all other ingredients and process until smooth.
  3. Pour the pumpkin butter into a medium saucepan. Heat on low for about 15 minutes, stirring frequently to avoid burning.
  4. Let the pumpkin butter cool before pouring into glass jars. Store in the fridge for up to 2 weeks.

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