While you may be tempted to buy Trader Joe pumpkin butter, it is so much more delicious (and healthier) to make it from scratch! Read on for a full recipe, tips for choosing the best pumpkins, and all types of uses for pumpkin butter!
Is there anything more fall that pumpkins? Not only do I love to buy pumpkins as seasonal decor but also I usually buy one or two to make this ridiculously easy homemade pumpkin butter. With just three ingredients, there's no excuse not to make it!
Which pumpkins are best?
While you can absolutely make this easy homemade pumpkin butter with canned puréed pumpkin, there's just something so special about making it from scratch - especially when your pumpkin is from a farm or farmer's market. Plus, did you know that most canned pumpkins are not actually 100% pumpkin? They're usually a different type of squash, but the FDA doesn't require brands to specify. Crazy, right!?
My pumpkins of choice are the:
Long Island Cheese Pumpkin
Sugar Pumpkin
The Long Island Cheese pumpkin may surprise you - it's very oblong and white. While it doesn't look like it would be tasty, it is less stringy, making it perfect for baking. This variety can be harder to find, but the sugar pumpkin is much more common and also works well.
How to cook pumpkins
Since pumpkins can be rather large, it can make the process seem intimidating, but I promise it isn't!
Carefully cut the pumpkin in half and then in quarters (depending on the size). You don't need to worry about cutting through the stem. Once you cut along the pumpkin lengthwise, you can just snap the stem off.
Scoop out the seeds and strings and place the pumpkins flesh side down on a lined sheet tray. Roast at 350F for 40 to 45 minutes, depending on the size of the pumpkin.
That's it!
Enjoy homemade pumpkin butter in
Pumpkin Spice Lattes
Yogurt
Pumpkin Bread
Ravioli
Oatmeal
Milkshakes
Muffins
And a million other uses for pumpkin butter!
Some other must-try recipes this fall:
Healthy Coconut Carrot Muffins
Easy, Homemade Pumpkin Butter
This 3-ingredient homemade pumpkin butter is so easy to make and yields a ton. It's so much healthier than store-bought!
Ingredients
- 4 cups pumpkin puree (Long Island Cheese Pumpkin or Sugar Pumpkin, preferred)
- ½ cup maple syrup (I like VT maple sryup, like Runamok)
- 2 teaspoons pumpkin spice
Instructions
Oven Method
- Pre-heat oven to 350F.
- Add puréed pumpkin, maple syrup, and pumpkin spice to a 13"x9" (or similar sized) baking dish.
- Place baking dish in oven for 45 minutes, stirring the mixture every 15 minutes. Make sure to scrape down edges so it doesn't burn.
- Let cool before transfering to an air-tight container.
- Store in refrigerator for up to 7 days.
Stove Top Method
- Add ingredients to a small saucepan over medium heat.
- Once it starts to bubble, reduce heat to low and simmer. There should be frequent bubbles, but it shouldn't be bubbling too rapidly.
- Simmer uncovered for 15-20 minutes, stirring occasionally. The longer you
leave the pumpkin butter on the stove, the thicker and darker it will become. - Let cool before transfering to an air-tight container.
Notes
Store in refrigerator for up to 7 days or freezer indefinitely.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 76Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 19gFiber: 3gSugar: 13gProtein: 1g
Pat says
Does the water from the pumpkin need to be strained when making the puree?
Samantha Schwab says
Nope! When you bake it off the water should evaporate.