Pumpkin Butter
Wondering how to make pumpkin butter? It's easier than you think! You just need six ingredients and 20 minutes to make cozy, creamy pumpkin butter that you will want to slather on all the things.
Servings: 6 servings
Calories: 119kcal
Equipment
- 1 Medium-Sized Saucepan
Ingredients
- 1 (15-ounce) can pumpkin puree
- ¼ cup brown sugar
- ⅓ cup honey
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¾ cup water
Instructions
- Add all the ingredients to a medium-sized sauce pan. Whisk together well.1 (15-ounce) can pumpkin puree, ¼ cup brown sugar, ⅓ cup honey, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, ¾ cup water
- Bring the mix to a boil over medium heat. Lower the heat to the absolute lowest setting on your stove top.
- Cook for 20 minutes, stirring occasionally. The puree will turn a deep brown color as it carmelizes.
- Once thick and dark brown, remove the pot from the stovetop and let cool completely. Pour into airtight containers and store in the fridge.
Notes
Storage:
- Store homemade pumpkin butter in an airtight container or jar in the refrigerator. It will keep in the fridge for up to two weeks.
- You can also freeze it for up to three months. Thaw it overnight in the fridge before using. Give it a quick stir once it has defrosted to make sure any juices that may have separated are blended back in.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 9mg | Potassium: 171mg | Fiber: 2g | Sugar: 27g | Vitamin A: 11031IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg