Pumpkin Butter is SO simple and a great addition to your fall breakfast lineup. It’s delicious on toast, a rice cracker or even by itself right out of the jar!

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Since the kids started school this fall, I’ve been making a lot more sandwiches for them. He goes to a “nut free” school, so it can be tricky because the number one kid favorite sandwich, PB & J, is a major no-no (although, I have found sunflower seed butter to be a good replacement for peanut or almond butter in terms of flavor and texture). One of the sandwich fillings Kenya loves most is cream cheese and strawberry preserves. Now that strawberries are out of season, though, I wanted to make another type of spread he would crave. Enter: Pumpkin Butter!

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A few weeks ago I went to Trader Joe’s and bought a jar of their pumpkin butter. It’s delicious, of course, but it is SO sweet. You can actually taste the sugar more than the pumpkin. Always up to a challenge, I decided to make my own version of this seasonal treat. For this recipe you could roast a pumpkin and puree it, but canned pumpkin seems to be all over the grocery this time of year, so I decided to save some time and use it instead.

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Now I’ve got everyone in my house hooked on this creation. We’ve been eating it on rice crackers and pita, stirring it into yogurt and more. It only takes minutes to make and will last for a few weeks in the fridge — that is unless everyone doesn’t eat it all up first! Anything pumpkin and my family is 100% IN. We also use this recipe to make this cute Pumpkin Toast for Halloween!

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This time of year, I feel like I have a constant supply of pumpkin puree in my pantry so I’m always dreaming up ways to use it. We make Flourless Pumpkin Chocolate MuffinsPumpkin Pie ParfaitsPumpkin Pear BreadPumpkin Waffles and so much more! It’s our favorite. 

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Pumpkin Butter is super versatile and great to have on hand. Let me know if you make this recipe by tagging me on social media!

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Pumpkin Butter

Pumpkin Butter is SO simple and a great addition to your fall breakfast lineup. It's delicious on toast, a rice cracker or even by itself right out of the jar!
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Servings: 4
Author: Catherine McCord
Cook Time 5 minutes
Total Time 5 minutes

Ingredients  

  • 2 cups pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup honey
  • 1 tablespoon lemon juice

Instructions 

  • Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
  • Cool and serve.

Notes

*Place in appropriate tupperware, mason jar or ziploc bag and freeze up to 4 months. Defrost in fridge.

Nutrition

Sugar: 7g | Fiber: 1g | Calories: 35kcal | Carbohydrates: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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