Pumpkin butter is a fall staple in our house. It can add fall flavor to just about anything! From a simple piece of toast to a basic latte, we put it on everything! Because of this, it came as no surprise when my oldest daughter requested some on top of her pancakes on Sunday (her 4th Birthday!!). I was more then happy to oblige!
Pumpkin butter is traditionally sweetened with regular granulated sugar, but because I like to minimize my families consumption of refined sugars, I make mine with honey. It honestly taste just as good and I get to feel better about serving it to my family. Since we eat so much of it, that’s definitely a good thing! Make up a batch of this and freeze the leftovers. You’ll want to have this on hand all season long!
Honey Pumpkin Butter
Adapted from Urban Poser
Yields 3 1/2 Cups
3 1/2 Cups Pureed, Cooked Pumpkin
3/4 Cup Honey
2 Teaspoons Lemon Juice
1/4, Plus 1/8 Teaspoon Nutmeg
1/4, Plus 1/8 Teaspoon Ginger
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Salt
1 1/2 Teaspoons Ground Cinnamon
Combine all ingredients in a medium saucepan and cook for 40-45 minutes over low heat, or until thick, stirring every few minutes. Serve as desired and enjoy!
To Freeze: Spoon pumpkin butter into a standard ice cube tray and cover with plastic wrap. Freeze until pumpkin butter hardens and then ‘pop’ cubes out of tray and place in a sealed storage bag or container and return to freezer. I then remove and thaw one or two cubes as need for stirring into a latte, spreading on toast, topping a piece of cake, etc.