Pumpkin butter = love at first bite. Enjoy as a spread; a cheesecake, pie, waffle, or pancake topper; a dip for fruit (bananas, apples, pears). Try swirling it into oatmeal, frozen yogurt, ice cream, chai or cinnamon tea or coffee. You’re welcome.
Admittedly, I am a Trader Joe’s pumpkin butter harder. It is a seasonal product, so it seems natural to stock up when jars of this sticky sweet amazingness make their appearance.
When I moved back to Colorado in June 2012, Trader Joe’s had yet to make the move to Denver. Desperate times call for desperate measures. I arranged for a friend to ship me a few (six?) jars.
One February morning, I ran out of said heavenly confection. On a mission, I ran to the grocery store to procure ingredients to make homemade pumpkin butter. This is likely the simplest recipe you will ever undertake. Combine the six ingredients in a large saucepan and cover. Turn the heat on low. Stir every 15 to 20 minutes until it becomes buttery and thick.
3 ½ Cups Pumpkin Puree (or two 15-oz cans) – pumpkin puree; NOT pumpkin pie filling
2 tsp Vanilla Extract
1 C Apple Cider or Juice
1 C Packed Brown Sugar (I used ½ cup each of dark brown and light brown)
2½-3½ tsp Pumpkin Pie Spice (to taste)
2 Cinnamon Sticks
1. In a large saucepan combine pumpkin puree, vanilla extract, apple juice, cinnamon sticks, pumpkin pie spice, and brown sugar. Stir. Cover.
2. Bring to a boil on medium-high heat.
3. Reduce heat. When the mixture has stopped bubbling, remove the lid and stir. Replace lid. Simmer on low for 50 minutes to one hour, stirring every 10 to 15 minutes until thickened.
4. Remove from heat and let cool. Spoon into small airtight containers. Keeps in the refrigerator for one month; can be frozen for up to three.