Dark, rich and spicy, silky-smooth, melt-in-your-mouth homemade pumpkin butter in from start to finish in just a half hour.
When I think of making homemade fruit butter, the first thing I think is yum. Homemade biscuits with fruit butter is just about the best kind of country cooking you can get. But the second thing I think is, homemade fruit butter can be so much time and work! Well, not this pumpkin butter folks!
Pumpkin butter is about the quickest and easiest fruit butter there is. Let me tell you why. Apple, pear, and this gal’s personal favorite, peach butter? Well, they all start with having to wash, peel, and chop the fruit. Not so with pumpkin butter. Using canned pumpkin means that it’s already cooked and pureed, so that’s the majority of your cook time and work taken off right there.
Do you know why fruit butter is called “butter?”
Because when it’s cooked down, it gets a silky smooth texture that melts in your mouth, just like…you guessed it!
The complex caramel notes of the dark brown sugar, combined with coconut sugar compliment this pumpkin butter well, along with a touch of lemon for acidity, traditional pumpkin pie spice and vanilla. Please note: if you don’t have coconut sugar, you can use all dark brown sugar instead. I just really love the flavor of the coconut sugar with the pumpkin.
Even though there is lemon juice added for acidity, the pumpkin itself is not acidic enough for this fruit butter to be home canned. It must be frozen if you wish to preserve it longer than a couple weeks. But let’s be honest, this stuff will definitely get gobbled up before you have to worry about that!
Serve it up on biscuits and hot rolls or use it for filling cinnamon rolls and homemade pop-tarts, the possibilities are endless and everyone of them delicious.
Easy Pumpkin Butter
- 2- 15 ounce cans pumpkin puree (not pumpkin pie mix)
- 1 1/4 cups dark brown sugar
- 1/2 cup coconut sugar
- 1 Tablespoon lemon juice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- a pinch of kosher salt
Combine all ingredients except vanilla in a medium sauce pan. Bring to a simmer over medium-low heat, stirring occasionally to keep it from sticking and scorching. Simmer for 25-30 minutes or until thickened and a rich dark brown in color.
Remove from heat and stir in vanilla.
Store in the fridge for 2-3 weeks. To preserve longer than this, ladle into freezer jars and freeze.