Pumpkin Butter by Joanna Gaines is a homemade recipe that is nutritious, creamy, and easy to make. It is delicious spread on toast and waffles, or stirred into oatmeal and smoothies.
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Why You’ll Love This Joanna Gaines Pumpkin Butter
- This simple and comforting autumn dish may be ready in under twenty minutes and keeps nicely in the refrigerator or freezer.
- It’s the consumable embodiment of fall in a jar, and it pairs well with almost anything you can think of!
- It has a substantial consistency, is sweet, creamy, and nicely flavored with cozy autumn spices.
- This recipe for Pumpkin Butter is suitable for storage in the freezer and makes a thoughtful present. This dish is suitable for vegetarians, vegans, and those avoiding gluten.
What Is Pumpkin Butter?
Pumpkin butter is a fall fruit spread (yes, pumpkin is a fruit!) made with canned pumpkin and other ingredients that are sweet and spicy, such as apple cider, brown sugar, cinnamon, ginger, and cloves. Pumpkin is a fruit.
Joanna Gaines Pumpkin Butter Ingredients
- Pumpkin purée. You can use purée from a can, or you can make your own; either way will work well! The quantity of canned purée will be about equivalent to two cans of 15 ounces each (or one 29-ounce can). However, you shouldn’t use pumpkin pie filling from a can because it already has sugar and spices. Instead, make your own filling from scratch.
- Apple juice. When making my Pumpkin Butter, I find it easiest to work with unsweetened juice because it allows me to exert greater influence over the final sweetness of the product. You might also use cider made from apples. The apple juice or cider adds another depth of flavor that is characteristic of fall, although the finished product does not taste particularly “appley.” Having said that, if you so desire, you could easily use water for the additional liquid called for in this recipe.
- Maple syrup. I wanted to make sure that this dish did not contain any refined sugars, so I chose to use pure maple syrup as the sweetener. Feel free to add a little bit extra maple syrup to the Pumpkin Butter if you want it to have a sweeter flavor. On the other hand, if you use apple juice or cider that has been sweetened, you might want to cut back on the amount of maple syrup a little bit. In addition, if you don’t have any maple syrup on hand, you may replace it with 3/4 to 1 cup of packed brown sugar.
- Spices that are warm. In particular, ground cinnamon, nutmeg, ginger, cloves, and allspice. Alternatively, if you already have some Pumpkin Pie Spice in your pantry, you may substitute around three and a half teaspoons of that for each of the various spices listed above. And remember that you are free to adjust any of the seasonings to your taste!
- Salt. Just a touch, to bring out the flavor of the other ingredients.
- Lemon juice. Provides a counterpoint to the sweetness and a boost of acidity, but you won’t even be able to taste it. Nevertheless, you are free to ignore it if you do not possess any.
- Pure vanilla extract. Simply because vanilla makes everything taste better!
How To Make Joanna Gaines Pumpkin Butter
- In a large, deep pot that is set over medium heat, combine the pumpkin purée, apple juice, maple syrup, cinnamon, nutmeg, ginger, allspice, and cloves. Stir to combine.
- Bring to a moderate simmer and continue cooking, stirring often, for thirty to forty-five minutes, or until the consistency has thickened to your liking. (Between stirs, cover the top of the pot only partially with the lid in order to prevent splattering while yet allowing steam to escape.)
- Mix in the lemon juice, then the vanilla extract.
- After allowing it to cool for a while, transfer the mixture to a container that seals tightly and place it in the refrigerator.
- Two (15-ounce) cans of canned pumpkin purée can be used in place of homemade pumpkin purée.
- To make a sweeter pumpkin butter, just add more maple syrup. You may want to use less maple syrup if you substitute sweetened apple juice or cider.
- If you like, you can use 3 1/2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, ginger, allspice, and cloves.
- The lemon juice brightens things up without being overpowering in flavor. If you don’t have any, though, that’s okay.
- The initial stages of this recipe produce a lot of splashing. To prevent splatters but still allowing steam to escape, use a large, deep pot and prop the lid slightly ajar between stirring. Keep it boiling gently over low heat; you don’t want it to boil over. The splattering should diminish as the pumpkin butter boils and thickens.
- How long you need to simmer the pumpkin purée to get the desired consistency of pumpkin butter varies according to how wet the purée was to begin with.
- Canning pumpkin butter is against FDA regulations. It can be stored for two to three weeks in the fridge and six months to a year in the freezer (if properly wrapped).
What To Serve With Joanna Gaines Pumpkin Butter?
- Spread it on salty crackers.
- Dollop it on waffles or pancakes with maple syrup.
- Spread it on toast, biscuits, English muffins, or scones with cream cheese.
- Mix it into Greek yogurt and top with granola.
- Use it as a filling for crepes.
- Whisk a few spoonfuls into egg/milk custard for French toast.
How To Store Joanna Gaines Pumpkin Butter?
In The Fridge:
Because pumpkin butter shouldn’t be canned, the pumpkin butter made with this recipe will keep for about two to three weeks in the refrigerator.
In The Freezer:
Pumpkin butter that has been hermetically packed and placed in the freezer should remain edible for at least six months when stored in the appropriate container.
You might be wondering what the difference is between pumpkin purée and pumpkin butter right about now, and you’d be right to do so. Well, I’m so glad you asked. Pumpkin purée is made from pumpkin that has been cooked, mashed, whipped, or blended into a smooth consistency. There are no other ingredients added to pumpkin purée.
Can You Use Pumpkin Puree In Place Of Butter?
When baking, pumpkin puree can stand in for either vegetable oil or butter. Regarding the oil, the ratio is one to one, which means that one cup of pumpkin puree is simply substituted for one cup of oil. To calculate how much pumpkin puree to use in place of butter, multiply the amount of butter by three-quarters. When a recipe calls for one cup, use three quarters of a cup of puree instead.
What Is A Substitute For Pumpkin Puree?
In most recipes, you can use these different quantities of these different ingredients and get the same or very similar results in terms of texture and flavor. You can substitute one cup of cooked and mashed sweet potato or butternut squash for one cup of pumpkin puree or canned pumpkin.
Joanna Gaines Pumpkin Butter Nutrition Facts
Amount Per Serving
- Calories 41
- Total Fat 0.1g
- Saturated Fat 0.1g
- Cholesterol 0mg
- Sodium 1.5mg
- Potassium 55mg
- Total Carbohydrate 10g
- Protein 0.3g
- Vitamin A 72%
- Vitamin C 1.7%
- Calcium 0.6%
- Iron 2%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 41
- Calories from Fat 0.9
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Sodium 1.5mg1%
- Potassium 55mg2%
- Total Carbohydrate 10g4%
- Dietary Fiber 0.8g4%
- Sugars 9g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.