I love pumpkin butter.
Usually the only time of year I get to indulge my taste for it is the day after Thanksgiving. I normally buy some sort of discounted “special” pumpkin butter from William Sonoma and slather in on toast before shoving the jar into the back of the fridge and forgetting it for about 3 months.
Enter this quick and easy pumpkin butter recipe. It is the perfect mix of softly spiced homemade goodness and easy prep for the busy pumpkin butter loving individual. Bonus: it makes 2-4 good-sized servings so you can indulge your pumpkin butter cravings any time of year without having to commit to an entire jar.
Make this satisfying spread on the weekend, on a weekday or any time you have a spare 5 minutes and you won’t be sorry.
Healthy Homemade Pumpkin Butter (2-4 servings)
1/2 cup of pumpkin puree
1 tbsp of agave or maple syrup
1/4 tsp of vanilla
1/4 tsp of lemon juice
a sprinkle each of cinnamon, nutmeg and ginger
Combine all ingredients in a small saucepan and cook, stirring constantly, for 2-4 minutes until the pumpkin smooths out and becomes silky in texture (it will darken slightly in color). Serve on toast, stir into greek yogurt, or dollop on oatmeal. Refrigerate leftovers up to a week.
Note: this entire recipe has approximately 100 calories so you can enjoy a good-sized serving guilt-free (or just eat the whole recipe in a day like I did 🙂 )
Btw after I ate this I thought that it would have been perfect with a few tsp of toasted pecans stirred in at the end (they would add a great crunch and an extra dimension of flavor) so you could try adding them if you are so inclined 🙂 If you do let me know how it turned out!