Filed in: tagged as 
Apple and pumpkin butters are always a favorite of mine this time of year. Starting a cool, crisp fall morning with apple or pumpkin butter spread over cinnamon raisin toast sounds like a little slice of heaven. Have I mentioned before how much I love this time of year? I’ve never made my own pumpkin butter, but it was time to try!
Confession…I didn’t use pumpkin in the “pumpkin” butter. I baked some butternut squash earlier in the week to use in several recipes so instead of using pumpkin, I decided to use some of the butternut squash. It saved me from making another trip to the store and it taste just like pumpkin. I promise no one will ever know the difference! One large butternut squash gave me about 3 cups of butternut squash puree. I used two cups for a side dish, then used the leftover cup to make this “pumpkin” butter.
This is so easy to make — four ingredients into a saucepan until is thickens, about 15 minutes. Who knew it would be so simple, and so incredibly tasty! This would be a fantastic homemade fall gift for your neighbors, friends, or child’s teacher. It’s easy to make in large quantities, sweet but not loaded with sugar like most homemade food gifts, and affordable! Last week, organic butternut squash were $1.99 a pound at my local store so I stocked up. You might even find them cheaper at a farmers market!
I used some of the pumpkin butter for school lunches today. As an after school snack, my girls often have sliced apples with peanut butter or almond butter. Their school is nut-free, so I replaced the nut butter with the pumpkin butter for lunch! I sprinkled a few sunflower seeds on there also. It was a great way to change up their usual apple sandwich! Also in their lunch — a hard boiled egg, air popped popcorn with pretzels and dried cherries, and some clementine slices.
| Pumpkin Butter |
- 1 cup butternut squash {or pumpkin} puree
- 1 tbsp coconut butter
- 2 tbsp + 1 tsp maple syrup
- 1/2 tsp pumpkin pie spice
- Add all the ingredients to a saucepan
- Cook over medium heat, stirring constantly, until it thickens, about 15 minutes
- Remove from heat and let it cool
- Store in a glass jar in the refrigerator
This recipe will make about 3/4 cup of pumpkin butter.
I supposed you could use canned butternut squash or pumpkin, but fresh taste so much better! Cut the squash in half, clean out the seeds, place cut side down on a baking dish, add about 1/2″ water, and bake the squash in the oven at 375 for 25 – 35 minutes until it’s easily pierced with a knife. Scoop out the flesh, and puree in the food processor. More details here — http://www.greenplaterule.com/recipes/butternut-squash-puree/
Serving size – 1 tbsp
6 comments… read them below or add one
Thanks so much for the recipe! It’s nice to see a stove top recipe rather than just crockpot ones that make huge batches!
Do you have a suggestion for an alternative to coconut butter? I have organic virgin coconut oil but no coconut butter…Would regular butter be an acceptable substitute?
Thanks!
You could sub with 1/4 cup apple cider or juice, but I really prefer the coconut butter. It adds so much flavor without adding sugar. I use Artisana brand, http://www.artisanafoods.com/products/coconut-butter, you can find it on amazon.com.
Sounds yummy! I’ll have to try it
I can’t wait to try this! I just started receiving your blogs a few weeks ago. I recently have cut back drastically on processed foods. Your blog is so inspiring – especially when trying to come up with ideas for recipes my two little boys. Keep up the good work.
Where did you get that awesome school lunch dish?
This is a Planet Lunch Box system. We found ours at Pottery Barn Kids, but they are also available online at amazon.com. Have a great day!