vegan pumpkin butter

October 6, 2012

3 1/2 cups pumpkin puree (not “pie filling” – roast a pumpkin next time you’re roasting garlic and other veggies! or use a can of unseasoned puree.)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
2 tsp pumpkin pie spice
pinch of clove
1 tsp lemon juice (more if needed)


Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.


adapted from this


uses for pumpkin butter?

spread on toast, of course
a dip for crunchy cinnamon toast
a dip for apples and pears
in cookie dough, cake batter, or muffins, either mixed in together or spread as a layer
in breads or pancakes
as a filling in pie
served with pork
spread with brie or other soft cheeses
as a glaze, with butter or lard, for carrots, ham, sweet potatoes…
in corn pudding
in milkshakes or smoothies
in groundnut soup, sweet potato soup, stews…
spread on fruit or bread and topped with stewed apples


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