Homemade Pumpkin Butter
A 15-minute pumpkin butter recipe made from pumpkin, spice, and brown sugar. Silky sweet and perfect for fall and Thanksgiving baked goods, breads, and even a cheese and charcuterie plate.
Servings: 1 pint
Ingredients
- 1 15-ounce can pumpkin purée
- 1/2 cup light brown sugar, packed (feel free to go with a tablespoon or two less; you can always sweeten it to taste at the end)
- 1/2 cup cold water
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground or fresh-grated nutmeg
- 1/4 teaspoon ground ginger
- pinch ground cloves
- squirt of fresh lemon juice
Instructions
- Combine all the ingredients in a pot and stir to combine.
- Bring just to a boil, then lower to a simmer and cook, partly covered, for about 15 minutes until thickened. Be sure to stir occasionally while the pumpkin butter is cooking.TIP: How do you know when the pumpkin butter has thickened enough? The pumpkin butter should be making big, fat bubbles (careful!). Also, dip a spoon into the pumpkin and draw a line down the center of the spoon. The pumpkin butter should hold a line and not fill back in right away.
- Taste for seasoning and sweetness. Spoon into a jar or bowl to cool. Serve with crackers, baked goods, or cheese. PRO TIP: As a condiment for cheese and crackers, I would pair pumpkin butter with aged cheddar or parmesan cheese, or with any creamy blue cheese or goat cheese.