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I love developing recipes myself. Don’t get me wrong – it’s fun to buy items from the store, but sometimes homemade isn’t only more delicious, it’s better for you! I fell in love with pumpkin butter the first time I bought it. Since it’s made from pumpkin puree (which I literally buy so much of during the fall!) and embellished with autumnal spices, it really creates a near-perfect spread.
As a bonus, this pumpkin butter really is so versatile during the fall months. Now, don’t roll your eyes at that, just hear me out! I started spreading it on my toast, mixing it with cream cheese for spreads and dips, and adding milk for a quick and simple soup. My personal favorite way to use it is in an amazing pumpkin latte. But really, the list could go on and on!
If you’re anything like me, you’ll become addicted and start finding so many ways to use this butter! Let’s dive into detail about a few of my favorites:
Spread it up!
For a spread, mix equal parts cream cheese and pumpkin butter. Now doesn’t that just sound perfect? Here are my favorite ways to use it:
- As a spread on my pumpkin loaf recipe!
- Layered thick on a bagel. While a similar use as the bread above, the bagel’s texture makes it an entirely different experience.
- As an icing on top of a delicious cake. Unconventional? Yes! Delicious? YOU BET!
Try is as a soup!
If you want to use this in a main dish, try mixing it up as part of a soup! Just mix together the following ingredients, and you’ll be in pumpkin and cream heaven!
- 1 cup milk
- ¼ cup to ½ cup pumpkin butter
- 1 tablespoon cream
Now, I’ll warn you: make it once, and you will be hooked! I wish I could say sorry in advance, but it’s just not something to be sad about. Pumpkin goodness in spread form is definitely a habit to love!
Watch how to make this pumpkin butter:
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- 15 oz pumpkin purée
- 1 tbsp honey
- ¼ cup brown sugar (less for a more savory butter)
- ½ tsp cinnamon
- ¼ tsp freshly grated nutmeg
- Combine all ingredients in a saucepan and place over medium heat.15 oz pumpkin purée, 1 tbsp honey, ¼ cup brown sugar (less for a more savory butter), ½ tsp cinnamon, ¼ tsp freshly grated nutmeg
- Bring to simmer, making sure to keep watch and continue stirring. Let simmer over low to medium heat for 12-20 minutes. The butter will start to sputter and bubble as the pumpkin thickens and the moisture cooks out.
- Let cool and store in the refrigerator for up to one month.