Make your own quick and easy Homemade Pumpkin Butter Trader Joe’s® style! Bright flavor notes from apple juice or cider and a touch of fresh lemon as well as sweetened and spiced just right, our pumpkin butter does not disappoint. Don’t wait until fall to make this quick and easy all-season version to enjoy on biscuits, muffins and scones, etc. Recipe includes paleo and vegan options, a variation for Bourbon Pumpkin Butter and 12 ways to enjoy pumpkin butter. Ready in just 15 minutes!
- 1 (29-ounce) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling)
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) packed light brown sugar
- 1 cup (240 ml) 100% pure apple juice (no sugar added) or apple cider
- 2 teaspoons fine-quality ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon freshly grated whole nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons (10 ml) freshly squeezed lemon juice
- In a large glass heatproof and microwavable safe bowl, combine all ingredients with the exception of the lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel.
- Cook on high power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.
- Carefully remove hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.
- Cool completely. Cover airtight and store in refrigerator.
For Bourbon Pumpkin Butter: Add 1 tablespoon bourbon (or favorite whiskey) before cooking pumpkin butter.
For Paleo Pumpkin Butter: Replace sugars with 1 cup (or to taste) coconut palm sugar, organic maple sugar, raw honey or pure maple syrup.
For Vegan Pumpkin Butter: Replace sugars with 1 cup (or to taste) vegan sugar, coconut palm sugar, organic maple sugar, pure maple syrup or agave nectar.
For Thick-Style Crock Pot Pumpkin Butter: Place all ingredients except lemon juice in crockpot and stir until well combined. Cook on low for 5 to 6 hours or until desired thickness. To prevent scorching, sticking and burning, stir every 90 minutes. Transfer to bowl and stir in lemon juice. Cool completely. Cover airtight and store in refrigerator. Makes 3 to 4 cups (depending on thickness).
For Stove Top Pumpkin Butter: In a large saucepan, combine all ingredients except lemon juice. Cook over medium-high heat and bring mixture to a boil. (Be careful as the mixture will bubble and splatter.) Once the mixture reaches a full boil, reduce heat to medium-low and carefully cover loosely with a lid allowing a small amount of steam to escape as well as protect the cooktop and hands from hot splatter. Continue to simmer the mixture, stirring frequently to prevent burning or scorching, until thickened, about 35 to 45 minutes. Transfer to bowl and stir in lemon juice. Cool completely. Cover airtight and store in refrigerator. Makes about 4 to 5 cups (depending on thickness).
Pumpkin butter will keep refrigerated in an airtight container for up to 3 weeks.
Pumpkin butter may be frozen for long-term storage and will keep when tightly sealed and wrapped for 6 to 12 months. If freezing, be sure to label and date the package.
For especially bright apple flavor notes, use a crushing or masticating juicer to make fresh squeezed apple juice from red skinned apples, such as Honeycrisp apples, and use in place of purchased apple juice or apple cider.
For pumpkin butter with more molasses flavor and deeper color, use all or part dark brown sugar.
Canning is not recommended for pumpkin butter due to the low acid content.
Recipe Adapted From: AllRecipes.com
Original Recipe Source: WickedGoodKitchen.com
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