Why spread boring old butter on your toast when you can have PUMPKIN butter? Oh and by the way, it doesn’t have to just be toast…mix it in yogurt, top on oatmeal, serve over ice cream. If you need a last minute Thanksgiving side dish, toss a couple of tablespoons of this pumpkin butter with chopped sweet potatoes and bake. Sweet potatoes made easy! Need I say more? Probably not but I will. Let’s just continue to take full advantage of the fact that it’s finally fall and whip up a batch, or 2 or 5. Don’t mind if I do!
Side note…it’s very confusing to me why this is called pumpkin butter when it’s dairy free. Who names this stuff anyways? Shouldn’t it be called pumpkin jam or spread or something that makes more sense? Why did they have to go messing up the obvious and put this in the butter category when clearly it’s NOT a butter! Random rant but really, let’s get with the program and call it what it really is…pumpkin jamspread.
Stephanie Heymann Photography
How cute does it look in the little mason jar? It makes the best hostess gift if you have any fall parties on the schedule too. So enjoy the pumpkin butter NOT butter jamspread!
Stephanie Heymann Photography
- 1 - 15 oz can pumpkin puree - not pie filling
- ¼ C brown sugar
- ¼ C maple syrup
- ½ C unsweetened applesauce
- ½ lemon, juiced
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- Combine all ingredients together in a saucepan over medium heat until it begins to bubble. Reduce heat to simmer, continue cooking uncovered for 20 minutes.
- Remove from heat and set aside to cool. Spread on everything from toast to pancakes, mixed into yogurt, oatmeal or baked on top of butternut squash.
- Store in an airtight glass container in the refrigerator for up to 2 weeks.