Pumpkin Butter

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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!

Pumpkin Butter (Makes 2 Cups)

2 Cups Pureed Pumpkin or 1 15oz Can Pumpkin Puree
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Cup Honey
2 Tbsp Agave Nectar
1 Tbsp Lemon Juice

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.

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