Pumpkin for starters is incredibly healthful but it is versatile and just straight yummy. It’s fall y’all and pumpkin brings back memories of homey, comfort goodness and love.
Pumpkin butter usually requires apple cider but I opted to add OJ for a citrusy zing and I love that it’s super simple to make.
You can add it to French Toast Casseroles, use it as a spread on raisin toast, add it to smoothies for a potassium boost or just eat it in spoonfuls – yummo!
Pumpkin Butter Recipe
- Recipe type: Condiment
- Serves: 6
- 1 (29 ounce) can of pumpkin puree
- 2 bananas, pureed
- ¾ of orange juice
- 1½ teaspoon of fresh ginger
- ½ teaspoons of ground cinnamon
- ¾ sugar
- 1 teaspoon of ground nutmeg
- Combine all of the ingredients except the banana and pumpkin puree in a saucepan. Warm mixture until the sugar has completely dissolved then add the banana and pumpkin puree.
- Stir mixture constantly to prevent bruning and bring to a boil. When boiled, reduce the heat and simmer for 25 minutes until thickened. Stir frequently.
- Put pumpkin butter to a glass or plastic container and cool in the refrigerator for a minimum of 4 hours before serving.
The mixture is very sputtery and messy so be careful not to get burned. Once a lot of the moisture begins to cook away the pumpkin butter quiets down quite a bit.
For a feel-good food twist you can add banana puree to the pumpkin butter!
Pumpkin butter is very sputtery as it is cooking but calms down as the moisture is reduced and it thickens. Try pumpkin butter on fresh bread as a snack!