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Since Kenya started school this fall, I've been making a lot more sandwiches for him. 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.

A few weeks ago I went to Trader Joe’s and bought a jar of their pumpkin butter. It's delicious, 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.

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!

[amd-recipeseo-recipe:349]

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Pumpkin Butter (makes 2 Cups)

Prep Time: 0 mins Cook Time: 5 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 2 Cups Pureed Pumpkin or 1 15oz Can Pumpkin Puree
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/3 cup honey
  • 1 tablespoon lemon juice

Preparation

1. Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
2. Cool and serve.
*Place in appropriate tupperware or ziploc bag and freeze up to 4 months. Defrost in fridge.
Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. 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. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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31 comments

  • Michelle

    This sounds great! This time of year, I'm all about pumpkin anything. It was difficult to get canned pumpkin in the grocery stores for awhile, but now it seems like I've got quite a bit, so we're definitely going to try this.

    Thanks!

    leave a comment

  • Mandie

    wow! this sounds awesome! I'm going to make some today!

    leave a comment

  • Allison

    How long could you keep this in the fridge? The standard 72 hours?

    leave a comment

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    [...] Thanksgiving recipes this past week (check out Maple Roast Veggies, Simple Roast Turkey Breast and Pumpkin Butter from last week). This Super Simple Stuffing is a great way to go without having to sacrifice great [...]

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  • Kristen

    This sounds so good! I love pumpkin flavored treats like pumpkin ice cream and pumpkin pie (of course). Thanks so much for sharing this!

    leave a comment

  • Shanna

    I made this for my 15 month old daughter and she loves it. I can't even keep my husband out of it! Its tasty on a bagel or toast with cream cheese and my husband likes it with peanut butter. I have this one printed and will make all the time. Thanks for posting such wonderful and healthy recipes

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  • Shelly

    Just made this!!! So so yummy and easy! Will definitely be making more. Now, I need some good ideas for stuff to put the pumpkin butter on to eat.

    leave a comment

  • Shelly

    guess you gave some in the description, duh!!!

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  • Amber

    My husband and I really enjoy this pumpkin butter and the pumpkin apple muffins....and the cheese wafers, eggplant burgers, egg quesadillas... well we are just enjoying your site and recipes altogether.
    Thank you very much!
    We look forward to many more tasty creations, and we don't even have kids yet!

    The very best to you and yours,
    Amber and Husband

    leave a comment

  • Amanda

    If you use fresh pumpkin puree you will need to cook it longer to get excess water out of it. canned pumpkin \"squeezes\" some of the water out before they can it so it is already much thicker then fresh puree. I love making fresh puree and usually do a couple pumpkins at once and it really is easy to scoop out and puree. and to me it is totally worth it taste wise!!!

    leave a comment

  • Stephanie W.

    How long would this keep in the fridge? It is so delicious. We are going to start using it in my daughter's oatmeal...I'm sure she gets tired of apples.

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    • Catherine

      2 weeks or even up to a month.

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  • Stephanie W.

    Nevermind...Apparently I can't read...lol.

    leave a comment

  • Lorrie

    yumm!! just made this and put it on graham crackers with cream cheese for a snack. so good!

    leave a comment

  • Molly

    My baby is under a year old, can I skip the honey? or put something else in it's place?

    leave a comment

    • Catherine

      You can use agave or even maple syrup.

      leave a comment

  • Kristal

    Catherine, your website is my new obsession. I discovered it a few days ago and have made the pumpkin apple muffins, the pumpkin butter, the eggplant burgers (and nuggets), and I plan to make the carrot ginger soup tomorrow. What fun! Thank you so much for your awesome work!

    leave a comment

  • Jordan

    Would you be able to make a pumpkin \"pie\", like the apple butter turnovers, with this?

    I don't know how it would turn out since its more of a puree.

    Thanks!

    leave a comment

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  • Kelly Gallagher

    So excited for this!

    leave a comment

  • Ruth

    Made a small batch with the inevitable \"half a can of pumpkin puree\" leftover from another recipe. Really good and easy.

    leave a comment

  • Sara C.

    I 100% agree with you about how sweet TJ's Pumpkin Butter is! It turned me off completely and the jar sat in my fridge forever.

    Really excited to try this!!

    leave a comment

  • Katherine Durrin

    Dear Catherine,
    This looks delicious!!! I adore your site and recommend it all the time:) One thing I am concerned about is BPA in canned foods - it's a known endocrine disruptor - Canada has even banned it in schools.
    A new study just came out about BPA and miscarriage:
    http://www.edition.cnn.com/2013/10/15/health/bpa-miscarriage-phthalates-fertility/index.html?imw=Y
    Since most canned foods (including yummy pumpkin) contain bpa, can you recommend an alternative in your recipes too? I just love them so much! I'm going to search for bpa-free or maybe even attempt apuree from scratch - eek!
    Many Thanks:)

    leave a comment

    • Catherine

      Whenever a recipe calls for pumpkin puree you always have the option to use your own homemade pumpkin puree! http://b12.ba4.myftpupload.com/2008/10/27/roast-pumpkin-toasted-pumpkin-seeds/ After roasting the pumpkin, scoop the flesh into a food processor and puree until smooth, adding warm water if necessary to reach desired thickness!

      leave a comment

  • Katherine Durrin

    It's me again:) I just got a response from Trader Joe's (LOVE this store) about their canned foods and BPA if anyone is interested. Their organic canned pumpkin is bpa-free - yay!!

    Dear Katherine,

    Thank you for contacting us. Here is the deal with BPA. First, regarding Tetra, all Tetra Pak is BPA-free.

    Second, every glass jar item has a metal lid. All metal lids do have a layer of BPA coating. However, there is another coating put on after that. There is no direct contact of BPA to food. We have multiple supplier testing results showing there is no BPA detected from metal lids.

    All our canned fish (and our canned chicken and beef too) are now in BPA-free cans EXCEPT: Sardines, Crab, Cherrystone Clams &amp; Oysters (our suppliers are working for a solution next year).

    All our canned fruits, beans and vegetables (including tomatoes, and the Organic Canned Pumpkin) are in BPA-free cans EXCEPT: Mandarins, Hatch Chilies, Artichokes, Organic Baked Beans (expecting transition this Fall).

    All of our canned Soups and Stews (and including Joe's Os) are in cans that DO have BPA. Some of our suppliers are expecting they will be able to make transition next year.

    Lastly, Coconut Milk and Coconut Cream is in a BPA-free can.

    I hope this helps!

    leave a comment

  • Heathdan

    Hi Catherine,

    I usually use agave instead of honey because I thought they were pretty similar in taste and texture.. Just curious why do you use both in this recipe?

    leave a comment

  • Lakeisha

    Awesome I wanted to know what to do with the extra puree I had after making the pumpkin waffles. I will use this recipe to finish the rest of the puree. I don't buy avgar necter so will try just honey and see what happens.

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  • Aida Mollenkamp

    I hate overly sweet foods -- I feel like my teeth ache afterwards! This is such a great way to use up leftover pumpkin puree!

    leave a comment

  • Laura

    I just made some of this. Really yummy! I tossed some of this into pancake batter &amp; made some pumpkin pancakes. I of course topped them with more pumpkin butter &amp; a tiny bit of cream cheese. My toddler &amp; husband loved. Shockingly we still have some leftovers that I'm going to freeze. Can't wait to have them again.

    leave a comment

  • Monica

    I've made this recipe several times and it included agave. I don't see the agave as an ingredient now. Was it changed for some reason? If not, how much agave do you use?
    Thank you!

    leave a comment

    • McCord

      You can use honey or agave! 1/3 cup. :)

      leave a comment