Less-Sugar Pumpkin Butter Recipe: A Cozy Autumn Delight
The rich, warm flavors of pumpkin transport you straight into the heart of fall. Pumpkin butter, especially a less-sugar version, is the perfect way to enjoy the season’s bounty. Spread it on toast, dollop it on oatmeal, or use it in your favorite baking recipes. This homemade delight requires minimal effort and delivers maximum taste, making it a favorite for cozy weekend breakfasts and festive gatherings alike.
Why Make This Recipe
When the leaves start to turn, and the air is crisp, what better way to embrace autumn than with a batch of homemade pumpkin butter? Here’s why you’ll love this dish:
- Healthier Option: This recipe reduces the sugar content, allowing the natural sweetness of the pumpkin and maple syrup to shine through.
- Versatility: Spread it on pancakes, stir it into yogurt, or even use it in cookies. The possibilities are endless!
- Easy to Make: With either a stovetop or slow cooker method, you can whip this up with minimal fuss.
- Budget-Friendly: Using canned pumpkin or homemade puree keeps the costs low, making it perfect for anyone.
"I never knew pumpkin butter could taste this good! It’s my new go-to for breakfast."
How to Make Less-Sugar Pumpkin Butter
Creating less-sugar pumpkin butter is a straightforward and enjoyable process. You can choose between two methods: stovetop or slow cooker, each resulting in a luscious spread that’s perfect for the fall season. Let’s dive into what you’ll need and how the process comes together.
Ingredients
Here’s what you’ll need to create your delicious pumpkin butter:
- 15 ounces canned pumpkin puree (or 2 cups homemade pumpkin puree)
- ⅓ cup maple syrup (or to taste)
- ½ cup apple cider (or apple juice)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice (or to taste)
- ⅛ teaspoon salt
Feel free to adjust the maple syrup according to your sweetness preference. You can also use fresh spices for an extra flavor boost.
Directions
Follow these simple steps to make your less-sugar pumpkin butter:
Stovetop Method
- In a medium saucepan over medium heat, combine the pumpkin puree, apple cider, maple syrup, cinnamon, and salt. Stir well until blended.
- Bring the mixture to a gentle bubble, stirring occasionally.
- Reduce the heat to low and add the vanilla extract and pumpkin pie spice. Stir to combine and allow to simmer for about 15-20 minutes until thickened.
- Remove from heat and let cool before transferring to a storage jar.
Slow Cooker Method
- In a slow cooker, combine the pumpkin puree, apple cider, maple syrup, cinnamon, and salt. Stir everything together.
- Cook on low for 4-6 hours, stirring occasionally.
- About 30 minutes before it’s finished, add the vanilla extract and pumpkin pie spice.
- If a thicker consistency is desired, cook for an additional hour or two with the lid off. Let cool before storing.
How to Serve Less-Sugar Pumpkin Butter
The beauty of pumpkin butter lies not only in its flavor but also in how versatile it is. Here are some delightful ways to enjoy it:
- Spread on Toast: Serve on your favorite bread for a hearty breakfast.
- Swirled in Oatmeal: Elevate your morning bowl of oats with a generous dollop.
- Pancake Topper: Drizzle over pancakes or waffles for a fall-inspired twist.
- In Desserts: Use it as a filling in cookies, or mix it into your favorite cake batter.
How to Store
After making your less-sugar pumpkin butter, proper storage is key to enjoying its deliciousness. Here are some tips:
- Refrigerator: Store in an airtight jar in the fridge for up to two weeks.
- Freezer: For longer storage, freeze in small portions in a sealed container for up to three months. Thaw in the refrigerator when ready to use.
Tips to Make
For the best results, keep these handy tips in mind:
- Choose Quality Ingredients: Use high-quality maple syrup and spices for a deeper flavor.
- Taste as You Go: Adjust the sweetness and spices according to your palate. Don’t shy away from experimenting!
- Thicker Consistency: If your pumpkin butter isn’t thickening as desired, simply simmer longer or cook with the lid off to evaporate excess moisture.
Variations
Feeling adventurous? Try these twists on the classic recipe:
- Cinnamon-Maple Swirl: Add an extra sprinkle of cinnamon on top before storing for an aromatic touch.
- Nutty Addition: Stir in some chopped nuts for crunch and texture.
- Spice It Up: Experiment with ginger or nutmeg for different spice profiles that suit your taste.
FAQs
1. Can I use fresh pumpkin instead of canned?
Absolutely! Roasting fresh pumpkin and making your puree will add an extra layer of flavor.
2. How long does pumpkin butter last?
In the fridge, it lasts for about two weeks. If stored in the freezer, it can last up to three months.
3. Can I adjust the sweetness?
Yes, feel free to add more or less maple syrup according to your preference.
If you’re looking for more delightful recipes, be sure to check out our Protein Muffins and Cottage Cheese Chocolate Mousse.
Explore your creative side in the kitchen, and enjoy your fragrant, flavorful pumpkin butter spread on everything your heart desires. Don’t forget to follow us on Pinterest and Facebook for more cozy recipes and inspiration!
Less-Sugar Pumpkin Butter
Ingredients
Main Ingredients
- 15 ounces canned pumpkin puree (or 2 cups homemade pumpkin puree) Use canned or homemade puree.
- ⅓ cup maple syrup (or to taste) Adjust according to sweetness preference.
- ½ cup apple cider (or apple juice)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice (or to taste) Adjust for flavor intensity.
- ⅛ teaspoon salt
Instructions
Stovetop Method
- In a medium saucepan over medium heat, combine the pumpkin puree, apple cider, maple syrup, cinnamon, and salt. Stir well until blended.
- Bring the mixture to a gentle bubble, stirring occasionally.
- Reduce the heat to low and add the vanilla extract and pumpkin pie spice. Stir to combine and allow to simmer for about 15-20 minutes until thickened.
- Remove from heat and let cool before transferring to a storage jar.
Slow Cooker Method
- In a slow cooker, combine the pumpkin puree, apple cider, maple syrup, cinnamon, and salt. Stir everything together.
- Cook on low for 4-6 hours, stirring occasionally.
- About 30 minutes before it’s finished, add the vanilla extract and pumpkin pie spice.
- If a thicker consistency is desired, cook for an additional hour or two with the lid off. Let cool before storing.