Oct 142011

It’s officially Fall, and I love this season! Bursts of sunny weather are still lingering to tease us, random rainstorms keep us on our toes, and the autumn leaves are truly a beautiful sight. There’s something about it that I just adore.

It’s that time of the year that allows us to curl up under a blanket with some hot chocolate and read a good book, an opportunity to start buying the unnecessary winter clothes that we must have, and (for all of you sports fans out there) it’s the beginning of football, basketball, and hockey season (Go Sharks!).

And it’s pumpkin season! Pumpkin pie, baked pumpkin seeds, pumpkin carving—the whole she-bang. Glorious!

So, let’s kick this fall season off with a little pumpkin butter. The name is a little deceiving because there’s actually no butter in the recipe, but you use it like a spread (or like jam). It tastes like delicious pumpkin pie–sweet, rich, and full of flavor. You can spread it on toast, eat it with crackers, put a couple spoonfuls in your yogurt, add it to a latte to make a pumpkin spiced latte, and dip apple slices in it.

This pumpkin butter is also vegan and gluten free. Plus, it’s so easy to make! Oh, yes, just embrace it. Hello, Fall! 


Vegan and Gluten Free Pumpkin Butter Recipe (adapted from Skinny Taste)

1 Can of pumpkin puree (29 oz)
3/4 Cup apple cider (or apple juice)
1 Cup packed brown sugar
2 Teaspoons vanilla extract
2 Teaspoons cinnamon
1 Teaspoon pumpkin spice
1/2 Teaspoon ground ginger
1/2 Teaspoon nutmeg

Combine all ingredients in a sauce pan and mix well. Bring the mixture to a boil for 1-2 minutes and then reduce the heat to a simmer. Let it simmer for about 30-40 minutes until the sauce is thickened to a consistency you like. While it’s simmering make sure you stir it about every 5 minutes.

When the pumpkin butter is thick enough, remove from heat and allow it to completely cool. Divide into jars and store in the refrigerator.


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  16 Responses to “Vegan and Gluten Free Pumpkin Butter”

  1. Looks delicious – this time of the year I start dreaming about pumpkins, especially treats with pumpkin in them – YUM:) Have a Great Weekend!

  2. Making this now, had some from Williams and Sonoma a few years ago and it was wonderful, but very expensive. Hope this will be a close substitute. Thank you for posting.

  3. I’ve read that pumpkin butter is not safe for home-canning, though many people seem to make it with no issue. Have you had any issues with this or does refrigerating it right away avoid the safety issues?

    • Kelly- I’ve read the same thing as well! Some people can it anyway though. I decided to bypass this step and just store it in the fridge. If you refrigerate it right away, it does avoid the safety issues with canning but it doesn’t last as long. When you can things, you can leave them at room temperature for months until you break the seal of the can. If you refrigerate the pumpkin butter right away without proper canning, I would say the butter should last for 6-9 days in the fridge! That’s what I did :) Hope that helps!

  4. […] I mentioned how much I love Fall? And my affinity for pumpkin-flavored things? Oh, I haveee? Well, here’s one more for the list: pumpkin […]

  5. Its the time of season where I get comfy with my hot chocolate drink and I get to enjoy all my pumpkin recipes… too bad I usually end up gaining weight :) your pumpkin butter looks so nice. Great post.

  6. […] by the way, I still have more pumpkin left…hmm…maybe some more pumpkin butter? I’ll try not to make the next post about pumpkin flavored dishes, but the subject of […]

  7. wow! this looks amazing. love your photos, too. i thought fall just started and it’s already snowing where i am – better get some more pumpkin recipes in quick! :)

  8. I just tried pumpkin butter for the first time today and I’m hooked already! This looks like such a quick and easy recipe to try too!

  9. Great recipe and visuals, thank you!

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