Kelly the Culinarian: Cooking with Kelly: Perfect Pumpkin Butter Recipe

Monday, October 15, 2012

Cooking with Kelly: Perfect Pumpkin Butter Recipe

Ah, fall. So many tasty treats.  Pumpkin butter is one of my favorites, but I don't like store bought because it often contains high fructose corn syrup or other nasty things I don't really want to eat. Instead, I make it at home. It's an easy process that I knocked out during my weekly cooking session.

Perfect Pumpkin Butter Recipe
Two 15-ounce cans of pumpkin (not pumpkin pie filling)
1/2 cup Splenda
1/2 cup packed brown sugar
3/4 cups apple cider (I like to use spiced cider)
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons vanilla extract

Mix all ingredients thoroughly in a large saucepan.  Heat over high heat until it reaches a boil. Reduce to a simmer and cook for 30 minutes, stirring frequently.  It should thicken and turn a darker brown. Turn off the heat and allow to cool, continuing to stir every couple of minutes.

Once it's cool enough to handle, transfer the pumpkin butter to a jar or container, then allow to reach room temperature before refrigerating.

This is great on oatmeal, toast or graham crackers.


Unknown said...

Can you believe I've never tried pumpkin butter? At least not in the past 5+ years. Pathetic! I just bought a fresh pumpkin and will be making this recipe :)

emmers712 said...

Oh wow! Thanks for sharing this recipe, I had no idea pumpkin butter was so easy to make. I just dropped $5 on a small jar of pumpkin butter at a festival. Never again! =D