Easy, Homemade Pumpkin Butter

I think that pumpkin butter could be better renamed as “spreadable pumpkin pie.” That really is what pumpkin butter tastes like: the sweet filling of a pumpkin pie, which is undeniably the best part of the pie itself. Of course, my mom would beg to differ, as she believes that the crust is the most delicious part of any pie…I’m sorry mother, but you are wrong!

Have you ever tasted apple butter before? Pumpkin butter is very similar is texture and consistency and lightly resembles the taste of apple butter, but with a lovely flavor of pumpkin and spices along with the hint of apple cider which gives it a little tang to tame the sweet.

So instead of spending like, 80 bazillion dollars on pumpkin butter this fall (just kidding, more like $8), make your own at home using six simple, real food ingredients!

It’s so easy, a caveman could do it! If, of course, cavemen had stoves.

Ingredients:

1-15 oz. can pumpkin
½ cup apple cider
¼ cup maple syrup
1 tbsp. pumpkin pie spice
½ tsp. cinnamon
A dash of ground cloves

1. Combine all ingredients in a small saucepan and bring to a high heat (boil). Stir consistently.
2. Reduce to a low heat and simmer for 20-30 minutes, stirring occasionally until the mixture has thickened into a butter/smooth jam-like state.
3. Allow pumpkin butter to cool before transferring to a jar or another sealed container and storing in the refrigerator.
4. Spread on your favorite English muffin, bread, bagel, etc. Paleo or gluten-free ones, of course! (We like to use Udi’s gluten-free products or homemade paleo bread.)

Question of the Day: “Pies: crust or filling?”