Pumpkin Butter

by Kris on October 24, 2011

When I think of fall many things come to mind; cold crisp weather, colourful leaves, warm hearty meals, and of course pumpkin pie. I can’t get enough of the thick creamy texture and spicy flavour of this fall favourite. Rather than indulging in copious amounts of pie I decided to give everything pumpkin pie flavour without all the calories. How is this possible?? Pumpkin butter!

It may sound deliciously sinful, and it tastes it too, but surprisingly this luscious desert is low fat and low calorie! Pumpkin butter tastes almost identical to pumpkin pie filling and the possibilities are endless. Spread some on your toast, throw some in your smoothie, make pumpkin pie oatmeal, mix it with your favourite cookie or low fat cheesecake recipe, you can even put some in your coffee for a pumpkin latte!

It’s also very simple to make and if stored correctly lasts as long as a few months! If you don’t have the time to make your own pumpkin puree you can buy it canned, just make sure it’s not already sweetened! Enjoy!

P.S cooking pumpkin butter makes your house smell incredible! Who needs candles when you can make this!  

2 ½ Cups pumpkin puree
¼ Cup brown sugar
1 Tbsp. vanilla extract
1 ½ Cups fresh apple cider
1 Tbsp freshly grated ginger
½ Tsp. ground nutmeg
1 Tsp. cinnamon
¼ Tsp. all spice

In a medium sauce pan combine all ingredients and bring to a boil.

Reduce heat, cover and simmer for 30-40 minutes, or until thickened.

Store in an airtight container in the fridge.

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{ 5 comments… read them below or add one }

A Tablespoon of Liz October 24, 2011 at 3:39 pm

I have to admit, I’ve never had pumpkin butter, but it looks amazing. I’m bookmarking your recipe so I can make it sometime!


sweetsimplestuff October 24, 2011 at 5:04 pm

I bought 2 pie pumpkins last week and I’m going to use them for your pumpkin butter. Thank you for the recipe.


Cookie and Kate October 24, 2011 at 6:45 pm

I had apple butter on a muffin this morning, but now I want to try pumpkin butter! It looks great!


1healthymamma October 24, 2011 at 9:04 pm

I love pumpkin butter and keep saying I’m going to try making it. Thanks for sharing!


Manjari July 10, 2012 at 8:46 pm

I just stumbled upon this recipe and it sounds great. Just wanted to share a fabulous pumpkin recipe with you that my mom makes. Take a small pumpkin, about 250 -400gms, and peel and chop it into chunky pieces. Heat oil in a pan, then add 1/2 tsp mustard seeds, a few curry leaves, and 1/2 tsp fenugreek seeds. ( Don’t skip the fenugreek seeds, very imp) Add one sliced onion, and saute till the onion is soft, and now add the pumpkin and salt. Add 1/2 tsp coriander powder and stir. Cover with a lid and let it cook on a slow flame.
The pumpkin should be soft when done – but not so mushy that it’s like a paste. Sprinkle with fresh ground black pepper and serve with chapatis or rice.
Thanks for your recipe, I will try it and let you know.


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