30 Minute Pumpkin Butter

For the pumpkin spice lover, this 30 Minute Pumpkin Butter is prepared with both pumpkin puree and pumpkin spice seasoning. Sweetened with brown sugar and maple syrup, it’s delicious spread generously on toast, stirred into coffee, ice cream, or yogurt, and it’s wonderful on pancakes or waffles!

I have to be honest, I was never one for butters prepared with fruits like pumpkins or apples. I know they are all the rage in some households. John.e loves these types of butters, so I had to make him a jar of this 30 Minute Pumpkin Butter. It really couldn’t be easier to make! The only bad thing about this recipe is that you need to pay close attention to it and not walk away. It needs constant supervision to prevent burning and splattering.

Despite the fact that this recipe has no butter in it, it’s still called Pumpkin Butter. It’s because it has a smooth and spreadable texture like that of butter! Think along the lines of homemade apple butter or even peanute butter. Pumpkin Butter is rich and velvety, which makes it almost irresistible.

The naming convention follows old European traditions of making fruit-based butters in monasteries to preserve orchard crops. Using the term butter waas simply and purely used as a descriptor for the dense consistency.

WELCOME TO A LORD BYRON CHRISTMAS!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the holiday-themed recipes! Over the past decade, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

This particular recipe is a part of my first holiday series for this year. So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Pumpkin Recipes Series. Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW AND NEVER MISS ANOTHER RECIPE!

Traditionally, every year I share a series of recipes that you might already be familiar with. For example, I’ve previously shared 12 Holiday Trifles, 12 Holiday Bars & Squares, and even these 12 Edible Holiday Wreath recipes! Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! And, just in case you’re curious, you can see previous annual posts for my 24 Cookies of Christmas Series here!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Pumpkin Puree – Most of us buy this in a can, but you can make it yourself.  It is peeled and cooked pumpkin that has been pureed without the addition of any other ingredients.
• Brown Sugar
• Maple Syrup
• Lemon Juice
• Pumpkin Spice – This is a blend of ground ginger, cinnamon, nutmeg, allspice, and cloves.  Depending on the brand, allspice is sometimes absent, but I think the flavour is better with it. I have a homemade version that I use for everything. You can find it here.
• Salt
• Vanilla Extract 

HOW TO MAKE 30 MINUTE PUMPKIN BUTTER

Measure the following ingredients into a deep sauce pan: pumpkin puree, brown sugar, maple syrup, lemon juice, pumpkin spice seasoning blend, and salt. Stir to combine.

Over medium-low heat, cook the pumpkin butter for 30 minutes, stirring every 2-3 minutes to prevent burning.
As the pumpkin butter cooks, it will thicken, which over constant heat will likely foster splattering. Stirring regularly and often will help to prevent this. If the pumpkin butter is splattering too much, lower your heat to low and continue cooking.

Once fully cooked, remove the pumpkin butter from the heat and stir in the vanilla extract. Transfer the pumpkin butter to a food-safe glass jar or bottle with a tight fitting lid. Allow the pumpkin butter to fully cool before refrigerating. Pumpkin butter will keep safely for 10-14 days in your refrigerator.

HERE’S WHAT YOU WILL NEED TO MAKE A PUMPKIN SPICE BLEND

If you do not have a jar of store-bought or pre-made pumpkin spice seasoning blend on hand, you can make your own quite easily. Most of us have a spice rack or cabinet with the following ingredients in it. You can find the exact amound needed right here!

• Cinnamon – Cinnamon is a spice created from the inner bark of the Cinnamomum tree.   The bark is dried until it curls into a roll known as a cinnamon stick.  These are ground into powder.  Commonly found in baked goods, cinnamon is aromatic with a warming flavour.
• Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder.  It has a pale yellow in colour and a pungent, spicy smell.  It adds a warming, spicy flavour to recipes.
• Nutmeg – Nutmeg is a seed that comes in whole or ground form.  It is a key ingredient in many baked goods and is essential to anything eggnog related.  I often use it in fall dishes, especially in mashed potatoes!
• Allspice – Contrary to what its name suggests, allspice isn’t a blend of other spices.  Allspice comes from a dried brown berry from a tree.  It is a warm-tasting spice and is very aromatic.
• Cloves – Ground cloves come from whole cloves which have been finely ground.  They are a flower bud that comes from the clove tree.  Whole dried cloves look like small nails.  The name clove comes from the Latin word for nail.  They are extremely fragrant and commonly found in spiced cakes and confections.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!