Pregistry’s Friday Recipe: Homemade Pumpkin Butter

Pumpkin butter is going to be your new favorite “thing” – and it’s so easy too!

Pumpkin butter is not actually butter at all – in fact, it’s completely dairy-free! Start with canned pumpkin puree, and simmer with spices and sweeteners.

It thickens as it cools and turns into the most wonderful spread that you can use in countless ways! Here are just a few of our favorites (but the sky’s the limit!):

Spread on pancakes, waffles or toast

Make a “fall” grilled cheese, paired with shredded Gouda and thinly sliced apples or pears

Layer with yogurt and granola for a delicious breakfast parfait

This makes a lovely and unique gift too, packaged in a pretty jar – be sure to include the recipe!

Homemade Pumpkin Butter:

  • 14 – 16 ounces canned pumpkin puree
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • Juice from half a lemon

Place all of the ingredients except the lemon juice in a medium saucepan. Bring to a boil and reduce heat to low. Simmer, stirring frequently, for 30 minutes. Remove from heat and stir in the lemon juice. Let cool completely. Store, covered in the fridge for one month or freeze for up to six months.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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