pumpkin butter

For this&nbsp;easy fall recipe you can use canned or fresh pumpkin. Spread the pumpkin butter on toast, stir into oatmeal, yogurt, and so on!

Pumpkin Butter

pumpkin puree (canned

dark brown sugar

maple syrup

tsp ground cinnamon

ginger

cloves

allspice

water*

Combine all ingredients in a heavy-bottomed saucepan.

Bring to a boil, then reduce the heat to low heat (otherwise the pumpkin butter will sputter).

Cook for 20 minutes, stirring often, until the pumpkin has become caramelized and dark brown, with a thick and shiny consistency. As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn.

Pumpkin butter can be stored in the fridge for at least two weeks.

You can make this recipe with canned pumpkin or fresh pie pumpkin/certain varieties of winter squash. Do not use a Halloween-variety pumpkin; it will be too watery.

Instant Pot Paleo Pumpkin Butter (refined sugar-free)

pumpkin

apples

coconut sugar

filtered water (or freshly pressed apple juice)

Tablespoon orange zest (, freshly grated)

cinnamon

real vanilla extract

nutmeg ((omit for AIP))

allspice ((omit for AIP, substitute with mace if desired))

sea salt

Place all ingredients except vanilla in pressure cooker insert pot. Stir together.

Seal the lid and close the pressure valve. Using the high pressure Manual button, set the time to 10 minutes if using canned pumpkin and 13 minutes if using fresh pumpkin. When the timer goes off, allow the pressure to release naturally for 15 minutes. Then press Cancel button. Place hot pad or dish towel over steam vent, and carefully open steam valve.

Stir to combine, and allow to cool slightly. Add vanilla. Use a hand blender, or transfer contents of pot to blender or food processor. Puree until completely smooth. Butter will thicken slightly as it cools.

Store in jars in fridge for 2-3 weeks.

Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It&#x27;s like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

brown sugar

apple cider or juice

tsp vanilla extract

pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.

Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.

Adjust spices to your taste.

Pumpkin Butter is like having pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

Print full recipe: https://www.skinnytaste.com/pumpkin-butter/

Easy Pumpkin Butter Recipe

Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that&#039;s perfect on toast, biscuits, or in your favorite dessert! No instant pot? Make it on the stovetop in 30 minutes!

Pumpkin Butter (Instant Pot or Stovetop)

pumpkin puree

apple juice

TBS white sugar

TBS pumpkin pie spice

tsp salt

Add all ingredients to the instant pot (3 or 6 quart)*; whisk well to combine. Close the top and seal the pressure valve. Set pot to high/manual pressure for 3 minutes.&nbsp;

When time is up, allow the pressure to release naturally (don&#39;t flip the valve) for 5-10 minutes. Carefully release the remaining pressure, then remove the top. Stir to combine and allow to cool completely.

Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).

Instant pot:

Combine all ingredients in a medium sauce pot and turn on medium high heat. Allow the mixture to come to a boil, then turn the heat down to low. Simmer and stir frequently for 30 minutes.

Stir to combine and allow to cool completely. Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).

Stovetop:

https://embed.mediavine.com/videos/wos5ul4dss1hwmvflebm

Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert!

Instant Pot Pumpkin Butter

Pumpkin French Toast from Delish.com is the perfect fall breakfast to wake up for. 

Pumpkin French Toast

eggs,

c. milk

c. pumpkin puree

pure vanilla extract

pumpkin pie spice

Kosher salt

brioche,

tbsp. unsalted butter, slightly softened

Powdered sugar,

Maple syrup,

How often are you making breakfast during the week?

Just tried for the first time.  This was very good and easy to make. Not soggy at all.  I used Trader Joe’s pumpkin brioche loaf bread. Followed directions other than kosher salt.  I used table salt since I don’t know the difference between the salts. I think next time I will add 1tsp pumpkin pie spice instead of 1/2 tsp and cook longer for a more caramelized and crispy flavors. I didn’t make the butter though short on maple syrup, needed the little bit I had for the toast.  
This will be a new tradition for Halloween and thanksgiving breakfast. Add a side of diced ham and scrambled eggs for protein.  So good!

I served this today to my guests at my B&B and they loved it. I found that I had to triple the maple syrup!

I love this recipe so much and I make it every Sunday for breakfast. Little tip, if you use room temperature butter, the pumpkin butter takes forever to combine. Sooo good!

I made this exactly as directed, but couldn't eat it. No matter how long I cooked the toast, it was still mushy inside. I ended up throwing it all in the garbage and wasting a lot of ingredients.

https://streaming.hearstdigitalstudios.com/62f3139e-b188-42de-ac0f-1b5c3a291168/video_rover_16x9_1080p_hd_1540491287_10857.mp4

Pumpkin French Toast Is The Only Breakfast You'll Want To Eat This Fall

You'll want to eat this pumpkin butter with everything this Fall. 

Slow-Cooker Pumpkin Butter

(12 oz.) cans canned pumpkin

c. apple cider

sugar

c. brown sugar

vanilla

kosher salt

Made this over the holidays with the appetizers. Was a delicious accompanying cheese and other appetizers!

https://streaming.hearstdigitalstudios.com/594f328d-7a70-4c5d-a12d-92389d94a2fd/video_rover_16x9_1080p_hd_1568923047_44357.mp4

Slow Cooker Pumpkin Butter Is A Life Changer

It's time to make pumpkin butter, because you've been there and done that with apple butter.

nutmeg

salt

It's been almost a year that you've ignored PurpleTree's request for information regarding the most important ingredient for pumpkin butter- how much pumpkin puree is needed for this recipe?

https://streaming.hearstdigitalstudios.com/manual_upload/5819e9cdbbddbd4d8f80da6c/mp4/Pumpkin_Butter_FINAL_1478093270_4000_hd_v3.mp4

It's your ticket to pumpkin spice everything.

Pumpkin Butter Is The New Apple Butter!

Easy, 20-minute pumpkin butter with just 8 simple ingredients! Creamy, thick, flavorful, and naturally sweetened! Perfect for spreading on fall treats.

20-Minute Pumpkin Butter

pumpkin purée ((not pumpkin pie filling))

maple syrup ((Grade A is best))

lemon juice

tsp pumpkin pie spice*

tsp cinnamon

Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.

Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.

Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect!

Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.

Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.

Pumpkin butter is a delicious addition to fall goodies like waffles, pancakes, pumpkin bread, butternut squash banana bread, or oatmeal! Enjoy straight from the fridge, or let it warm to room temperature before adding to items like waffles or pancakes.

https://www.youtube.com/watch?v=2575KzHJZdc

Easy, 20-minute pumpkin butter with just 8 simple ingredients! Creamy, thick, flavorful, and naturally sweetened! Perfect for spreading on fall treats.

Full Recipe: https://minimalistbaker.com/20-minute-pumpkin-butter/
 
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20-Minute Pumpkin Butter | Minimalist Baker Recipes

Soft and fluffy overnight pumpkin cinnamon rolls with a sweet and tangy maple cream cheese frosting. These vibrant sweet rolls can easily be prepped the night before and baked in the morning for a delicious and wonderfully pumpkin-spiced breakfast treat!

Overnight Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Tbsp organic cane sugar

tsp fine-grain sea salt

2-1/4 tsp (1 package) quick rise yeast

milk

unsalted butter

pumpkin puree,

egg,

Tbsp unsalted butter,

Tbsp pumpkin butter

dark brown sugar, packed

Tbsp cinnamon

tsp ground ginger

oz cream cheese,

confectioners (powdered) sugar, sifted

Tbsp maple syrup

tsp pure vanilla extract

Whisk together 2-1/2 cups of flour, the sugar, salt, yeast, and nutmeg in a large mixing bowl until combined. Set aside.

Heat the milk and butter over medium heat (or in the microwave at 50% power), until it reaches 115-120℉. The mixture should be hot to the touch but not boiling.

Pour the milk mixture over the dry ingredients, and stir with a nonstick spatula, to combine. The dough may be shaggy. It will come together once we add the other ingredients.

Add the pumpkin, egg, and 1/4 cup flour, and stir until a soft dough forms. Add a 1-2 more tablespoons of flour as needed, if the dough seems especially wet. The dough is ready to knead when it becomes elastic and pulls away from the sides of the bowl.

Turn the dough out onto a clean, lightly-floured work surface and gently but firmly knead for 3-4 minutes.

Place the ball of dough in a lightly-greased bowl and let rest for 10 minutes.

Return the dough to your work surface. Be sure to scrape away any stuck-on dough (a bench scraper is great for this) and lightly flour again first.

Shape the dough into a flat rectangular disk, then use a lightly-floured rolling pin to roll out the dough into a roughly 8&#215;14-inch rectangle, about 1/4-inch thick. Dust the top and underside of the dough with flour as you work if the dough becomes sticky. Using a ruler to measure helps to ensure evenly-sized cinnamon rolls, but don’t fret if they aren’t exact.

Spread on the butter, followed by the pumpkin butter, in even layers, leaving a half-inch border on the long sides.

In a small bowl, mix together the brown sugar, cinnamon, and ginger until combined. Sprinkle on the sugar mixture, then, starting from one of the long sides, slowly and roll up the dough into a tight spiral.

Place the log of dough seam-side down, and use a very sharp serrated knife &#8211; or preferably, unflavored dental floss &#8211; to cut the rolls into 12 pieces.

Place the rolls in a lightly greased 9&#215;13-inch pan, leaving even spacing between each. Cover with plastic wrap. If making immediately, place in a warm, draft-free place to rise (I use the microwave). Let rise for 50-75 minutes, until roughly doubled in size.

If making overnight pumpkin rolls, wrap the pan tightly in plastic wrap, and place in the fridge until the morning. When ready to bake, let rise in a warm place for 60-75 minutes before baking.

Preheat the oven to 375℉. Bake until barely-browned, gently puffed, and cooked through, about 20-25 minutes. Cover loosely with aluminum foil to prevent over-browning, as necessary.

for the overnight pumpkin cinnamon rolls:

In a stand up mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until light and creamy.

Starting on low-speed, mix in the sugar. When combined, turn the speed up to medium-high and beat for a full minute, until light and fluffy.

Mix in the maple and vanilla. Add a splash of milk or cream as needed for a thinner glaze.

Spread over the cinnamon rolls while still warm. Enjoy!

for the maple cream cheese frosting:

Yum! I love that I can make these the night before, then bake the morning of... !

Pumpkin Butter is a delicious way to add a fall flavor to your breakfast or dessert. It is easy to make and has so many uses. Enjoy it on toast for breakfast, swirled with yogurt for an afternoon snack, or baked in a cake for dessert.

vanilla extract

Cominbe the pumpkin, juice, sugars, spices, and butter...

Cominbe the pumpkin, juice, sugars, spices, and butter in a large pot over medium heat. Stir until heated through and mixed and the butter is melted.

Bring the mixture to a bubble. Reduce heat...

Bring the mixture to a bubble. Reduce heat and cover loosely.

Simmer for 20-30 minutes, stirring occasionally until thickened....

Simmer for 20-30 minutes, stirring occasionally until thickened. (If you like it slightly thinner, cook 20. For thicker, cook 30 minutes.)

Remove from the heat and stir in the...

Remove from the heat and stir in the vanilla. Let cool 20 minutes before using.

Once it is completely cool, spoon into jars...

Once it is completely cool, spoon into jars and refrigerate. Use 2 tablespoons on toast or rolls.

The best pumpkin butter you will ever taste! Transform canned pumpkin into decadent pumpkin butter. Great on ice cream or toast.

Slow Cooker Pumpkin Butter

light brown sugar (packed)

apple juice ((cider works well too))

Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.

Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.

If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.

Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.

Stove Top Instructions:

Just as dreamy as the apple butter recipe. I plan on giving them in pairs as holiday gifts.

I made this today and it is delicious! I can’t wait to put it on French toast and oatmeal and biscuits and so on and so on  I followed the recipe exactly.

I'm wondering if since it's not anything like a cake or pie recipe if you can get away with using an equal amount of Splenda plus 2 1/2 tablespoons of molasses instead of using brown sugar. :-)

I made this today for the first time and it was absolutely amazing! Will continue to make.

https://www.youtube.com/watch?v=8RpeEv9-NjU

SLOW COOKER PUMPKIN BUTTER

RECIPE:

INGREDIENTS:
44 oz. pumpkin puree (a 29-oz. can and a 15 oz. can) 
2½ cups brown sugar 
2 cups apple juice or apple cider 
1½ tsp. ground cinnamon 
1 tsp. ground nutmeg 
¼ tsp. ground cloves 
⅛ tsp. ground ginger 
dash salt 

INSTRUCTIONS:
In a 4-quart or larger slow cooker add all the ingredients and stir. Cover and cook on LOW for 5 hours, stirring once at the 4 hour mark.
Stir and serve warm over ice cream or refrigerate or freeze for later and serve on toast.

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-pumpkin-butter/
SAVE THIS RECIPE ON PINTEREST:
https://www.pinterest.com/pin/322992604522457738/

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FAN MAIL:
Sarah Olson
The Magical Slow Cooker
PO BOX 70586
Springfield, OR 97475

Fall is in the air and that means pumpkin everything! This recipe for spiced pumpkin butter is a great way to enjoy the taste of pumpkin spice season all year long. It&#39;s perfect for spreading on toast, pancakes, or using in recipes.

tsp ginger

cinnamon (use Ceylon, it is sweeter than Saigon)

tsp nutmeg

sugar (white

In a medium heavy bottomed sauce pan add the pumpkin puree, apple juice, pinch of salt, and spices. Stir to mix.

Add the sugar, any combination of all white, all brown, or a mixture. Stir to mix in.

Bring the mixture to a boil and reduce the heat.

Allow to simmer for 20 minutes, or until the mixture has thickened.

Place in Ball canning jars, and store in the refrigerator.

You can use the Ball Water Process canning method or a Pressure Canning method to store long term in your pantry also.

Put all the ingredients into the crock pot or slow cooker, stir well. Then, set the crock pot  on high for 3 hours. Check to see that the pumpkin butter has thickened. If it is too thick, just add a small amount of liquid (apple juice or water) to thin it down to that nice spreadable texture.

Ladle into mason jars and store in the refrigerator.

Crock Pot Pumpkin Butter

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681350815/hel83m7owo96ne925nzy.mp4

This recipe for pumpkin butter is a great way to enjoy the taste of pumpkin spice season all year long. It's perfect for spreading on toast, pancakes, or using in recipes. Pumpkin spice at it's very best!

Top 12 pumpkin butter recipes from across the web

The most viewed pumpkin butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Pumpkin Butter

Top 12 pumpkin butter recipes from across the web

The most viewed pumpkin butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Butter

Instant Pot Paleo Pumpkin Butter (r...

Pumpkin Butter

Pumpkin Butter (Instant Pot or Stov...

Pumpkin French Toast

Slow-Cooker Pumpkin Butter

Pumpkin Butter

20-Minute Pumpkin Butter

Overnight Pumpkin Cinnamon Rolls wi...

Pumpkin Butter

Slow Cooker Pumpkin Butter

Pumpkin Butter

The most viewed pumpkin butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine