Embrace the cozy essence of autumn with my easy, delicious, and versatile pumpkin butter recipe! With its sweet, earthy flavor and a hint of spice, pumpkin butter can elevate both sweet and savory dishes. Whether you’re spreading it on toast, swirling it into yogurt, or adding it to baked goods, this recipe is a must-try for all pumpkin lovers. Plus, it’s super simple to make from scratch!
Ingredients for Homemade Pumpkin Butter:
- 1 medium-sized pumpkin
- 1-2 Tbsp water (as needed for blending)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
- 2 tsp turmeric
- 1 tsp ginger powder
- 3 Tbsp date syrup
Yield: About 2-3 cups, depending on pumpkin size and puree consistency.
Health Benefits of Pumpkin Butter Ingredients
- Pumpkin: Rich in vitamins A and C, fiber, and antioxidants. It supports eye health and boosts immunity.
- Turmeric: Contains curcumin, an anti-inflammatory compound that may help reduce joint pain and improve digestion.
- Cinnamon and Nutmeg: Both are warming spices that can help regulate blood sugar levels and have anti-inflammatory properties.
- Ginger: Rich in gingerol, an anti-inflammatory and antioxidant that helps reduce inflammation and oxidative stress. Eases nausea, reduces bloating, and supports healthy digestion. Helps fight infections and improve circulation.
Frequently Asked Questions
Q: Can I use canned pumpkin instead of fresh?
A: Yes, you can use canned pumpkin puree to save time. Ensure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
Q: How long does homemade pumpkin butter last?
A: In the refrigerator, it will last about 1 week in an airtight container. For longer storage, freeze it for up to 2 month.
Q: Can I adjust the spices to my preference?
A: Absolutely! Adjust spices to suit your taste. You can also experiment with additional spices like cloves.
Q: What are some other ways to use pumpkin butter?
A: Besides the ideas mentioned, you can also use pumpkin butter in homemade granola, spread on baked sweet potatoes, or mix into soups for added flavor.
Equipment
- Blender or food processor
Ingredients
- 1 medium-sized pumpkin
- 1 Tbsp water (as needed for blending)
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 2 tsp turmeric
- 1 tsp ginger powder
- 3 Tbsp date syrup
Instructions
- Start by carefully cutting one medium-sized pumpkin in half vertically, from top to bottom, using a sharp chef's knife. Remove the seeds and stringy pulp from both halves using a spoon, ice cream scoop, or your hands.
- Arrange the pumpkin halves on a baking sheet. Roast them in a preheated oven at 350°F (175°C) for about 35 minutes, or until the pumpkin is tender.
- Allow the roasted pumpkin pieces to cool until they are warm and safe to handle. Peel away the skin from the pumpkin slices.
- Using a food processor, blend a few chunks at a time. Add a small amount of water for smoother blending and date syrup. If the puree is too dry, add a few tablespoons of water while pulsing to reach the desired texture.
- Add all spices, date syrup and blend for 1 more minute.
Notes
Ideas for Using Pumpkin Butter:
- Spread on toast or bagels
- Stir into oatmeal
- Swirl into yogurt
- Top pancakes or waffles
- Use as a filling for pies, cakes, or crepes
- Mix into smoothies
- Add to baking recipes for cookies, muffins, or bread for a moist result
- Use as a dip for snacks
- Mix into marinades or salad dressings
- Add as a warm beverage flavoring
