I was looking at Instagram the other day when a friend who lives in Thailand posted a picture of her Trader Joe's Pumpkin Butter someone had sent her. The following few seconds of my thoughts went like this: Man, I love Trader Joe's. I wish I'd been near one in the fall before to have seen pumpkin butter. I love apple butter and I love pumpkin. Ooh, I should make some apple butter now that fall is sort of here. Wait, I could probably make pumpkin butter if I tried. Between inspiration from this recipe and checking out the ingredient list in TJ's pumpkin butter, I arrived at what I'm sharing with you. It makes your whole house smell amazing and its so yummy on a biscuit or toast. It would probably be even better paired with some cream cheese (or whipped into the cream cheese) and spread on a bagel. I think the possibilities are endless. Enjoy!
Pumpkin Butter
4 1/2 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup honey
1/4 cup apple juice
4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
3-4 tsp lemon juice
1 tsp vanilla
Pour pumpkin puree into a saucepan. Add sugars, honey, juice, spices and salt. Stir together over medium heat. Once the pumpkin mixture is starting to boil a bit around the edges, cover with a lid that is tilted (to allow steam to escape but keep the pumpkin from bubbling all over your stove). Cut heat down to low. Stir regularly for about 20-25 minutes or until the pumpkin reaches your desired thickness. Remove from heat and stir in the vanilla and lemon juice. Allow to cool.
Store in containers in the fridge--I used recycled jelly and honey jars. Should keep for 2-4 weeks in the fridge. You could also can it if you're into that. This makes a lot, so plan to share with a friend or two!
Notes: I use the long Chinese orange squash type things for my pumpkin puree. You can use all white sugar but my batch that had part brown and part white was much better--more depth of flavor. I found 3/4 cup of sugars and the 1/4 cup honey was plenty sweet for us but you could increase the sugar if you want to. I'm sure you could do this in the crockpot starting with raw pumpkin (similar to the apple butter recipe I have) and then blend it at the end. You just might need water added. By starting with puree you make this quick and you're done!
Pumpkin Butter
4 1/2 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup honey
1/4 cup apple juice
4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
3-4 tsp lemon juice
1 tsp vanilla
Pour pumpkin puree into a saucepan. Add sugars, honey, juice, spices and salt. Stir together over medium heat. Once the pumpkin mixture is starting to boil a bit around the edges, cover with a lid that is tilted (to allow steam to escape but keep the pumpkin from bubbling all over your stove). Cut heat down to low. Stir regularly for about 20-25 minutes or until the pumpkin reaches your desired thickness. Remove from heat and stir in the vanilla and lemon juice. Allow to cool.
Notes: I use the long Chinese orange squash type things for my pumpkin puree. You can use all white sugar but my batch that had part brown and part white was much better--more depth of flavor. I found 3/4 cup of sugars and the 1/4 cup honey was plenty sweet for us but you could increase the sugar if you want to. I'm sure you could do this in the crockpot starting with raw pumpkin (similar to the apple butter recipe I have) and then blend it at the end. You just might need water added. By starting with puree you make this quick and you're done!
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