A few years ago, I tried my hand at apple butter. It was so delicious, I’ve been meaning to make it again ever since. Fruit butters are thick and decadent, and we just love having them in the pantry.
Last week, I was baking some pumpkin bars and ended up with 2 cups of left over pumpkin puree. I just knew what I was going to do with it!
This pumpkin butter is filled with warming spices, like nutmeg and cloves. It adds a great fall flavour to anything you add it to!
This recipe is a mini batch! It’s a perfect treat, without an overwhelming yield!
Pin this recipe for later!
Yield: 20
Pumpkin Butter
Ingredients
- 2 cups pureed pumpkin, fresh or canned
- 1/4 cup honey, (maple syrup would work too!)
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/8 tsp cloves
Instructions
- Combine all ingredients in a saucepan, and bring to a simmer over medium low heat.
- Allow to cook down until the butter thickens - approximately 25-30 minutes. You may want to keep the lid on the pot, as it may splatter. Don't forget to stir every once in a while.
- Allow it to cool before transferring it to clean, air tight containers. This butter should keep in the fridge for around 2 weeks.
Nutrition Information:
Yield:
1Amount Per Serving:Calories: 21 Sodium: 1mg Carbohydrates: 5g Sugar: 4g
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