Stovetop Pumpkin Butter is one of my favorite ways to use up pumpkin puree! It’s basically a jar full of pumpkin pie and you’ll be so happy to have it slathered all over your morning pancakes or muffin! Just a few healthy ingredients and a little whisking time and you’re done!
For those of you who are staying in to carve more pumpkins, toast more seeds, watch something scary I will refuse to watch with you, I have a recipe for you! Hooray!
I’m sure you’re sick of seeing me make Pumpkin Butter on Instagram stories, because I have made it four times now. But I swear it was all worth it! After several rounds, and lots of different spice and sweetness levels, I found what I truly prefer.
So, you may not be my bestie after this, but I’ll admit it, I don’t love heavily-spiced pumpkin butter. Nope. I like mine to taste like pumpkin AND spices…like straight up pumpkin pie filling. In a jar. Get it?
Ok, now that we have that established, you know what you’re getting with this recipe. If you’re a HEAVY spice lover, you may want to double the pumpkin spice seasoning in here. That is totally up to you.
Back to our Stovetop Pumpkin Butter. We are whisking for 30 minutes off and on on the stovetop, because that’s actually quicker and more gratifying than throwing everything in the slow cooker and pulling out burnt pumpkin butter 3 hours later. It’s simple, it makes your home smell delicious, and you get a big ‘ol jar of goodness at the end!
How do you use your Stovetop Pumpkin Butter? On pancakes, on waffles, on oatmeal, in yogurt, on Perfect Pumpkin Muffins or Chocolate Swirl Pumpkin muffins, by the spoonful, on a banana…seriously, you’ll find many ways!
Ok, let’s get to that recipe! And keep an eye on Instagram to see how I dressed up my kiddo for Halloween!
Stovetop Pumpkin Butter
Recipe by Melissa @ Treats With A Twist
Makes 1 pint
1 can pumpkin puree (not pumpkin pie filling)
¼ cup maple syrup
2 Tbs. coconut sugar
1 ½ tsp. pumpkin pie spice
1 tsp. cinnamon
2-4 Tbs. water
1 tsp. vanilla extract
In your saucepan, combine all of the ingredients EXCEPT for the vanilla. For the WATER, if you’re using Libby’s (or a similar, very thick pumpkin puree) use 4 Tbs. of water; if you’re using an organic can from a store like Trader Joe’s, it’ll be runnier and you only need 2 Tbs. of water.
Whisk all of the ingredients together over medium heat just until the pumpkin butter starts to bubble. As soon as it bubbles, turn the temperature to low and whisk intermittently for the next 30 minutes as the pumpkin butter thickens and the flavors develop. It’s ready when there isn’t excess liquid in the pan and you can see the bottom of the pan for a few seconds in the places your whisk drags.
Finally, whisk in the vanilla. Let the pan of pumpkin butter cool, then transfer it to a large jar.
Keep your jar of pumpkin butter in the fridge for up to two weeks. You can also freeze smaller jars of pumpkin butter if you don’t think you’ll use it as quickly. Enjoy!
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