Move over Avocado Toast! It’s fall and that means it’s time for Pumpkin Butter Toast. The recipe for the Pumpkin Butter is really quick and easy to make! Plus it keeps well for up to a week in the fridge.
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Over the weekend, a neighbor told me she’d picked up a jar of Pumpkin Butter from Trader Joe’s, and she emailed a photo of the ingredients. Simple enough with pumpkin, sugar, honey, lemon juice concentrate, cinnamon, cloves, nutmeg and ginger, I knew I could make an organic and vegan version, and that is just what I did.
I started with some leftover canned pumpkin puree that had been in the refrigerator for a few days. I had just under a cup but you can easily half, double or triple this recipe to meet your needs.
To the pureed pumpkin (please don’t use canned pumpkin pie filling), I add some sweeteners along with warm fall spices. I don’t eat honey, so I sweetened this primarily with the syrups I use to make vegan honey. Next time, I will make this with my Orange Blossom Vegan Honey. I would have liked to add a small amount of ginger powder to the pumpkin puree, but I’m out, and I don’t go to the market for only a single item these days.
The Pumpkin Butter will stay fresh in the refrigerator for close to a week, as long as you spoon it into a clean jar and cover tightly. Taste away but no double-dipping.
Vegan Pumpkin Butter
Vegan Pumpkin Butter
A delicious and creamy vegan pumpkin butter made with organic and plant-based ingredients.
Ingredients
- 1 cup pumpkin puree I used organic
- 2 tablespoons pure maple syrup Grade A dark
- 1 tablespoon rice syrup
- 1 tablespoon agave
- 2 tablespoons coconut sugar or whole cane sugar more to taste
- ¾ teaspoon cinnamon powder see notes
- ¼ teaspoon freshly grated nutmeg
- 1/8 teaspoon sea salt more to taste
- ¼ teaspoon pure vanilla extract
Instructions
- Stir all the ingredients except the vanilla extract together in an 8-inch skillet. The puree will reduce faster in a wide shallow pot than in a deep one.
- Cook over medium heat, stirring frequently with a silicone spatula until the mixture starts to bubble. It will actually ‘heave’. Don’t forget to stir up from the bottom.
- When the puree has darkened, and the mixture looks reduced and drier. Taste and adjust sweeteners and spice to your liking. Remove from the heat and stir in the vanilla.
- Allow the pumpkin butter to cool and spoon into a jar. That’s it.
Recipe Notes
For the cinnamon, I used Indonesian Korintje from Penzy’s.
I smeared a slice of Dave’s Killer bread thickly with some of the pumpkin butter and tossed some chopped hazelnuts on top. It was so good, and I think it’s a great idea for Halloween breakfast. Lots of Vitamin A in this one.
Then, thinking of Halloween, I took a chocolate cupcake out of the freezer and spread the top with a very thin coating of ganache. Since the cupcake was cold, the ganache set immediately. Then I spread the Pumpkin Butter like it was buttercream. Since I had ‘Black’ Buttercream (chocolate buttercream with a very small of black cocoa powder added) in my fridge I rolled some into a ball and placed it on top of the cupcake along with a cute fall topper.
As I said, I limit my trips to stores, for safety and to be a good citizen. When I go, I wear a mask and socially distance. Today, I was happy that my habit of buying holiday cake decorations, after the holiday when they are on sale, I had what I needed.
Looking for more Halloween Treats? Try these:
Homemade Vegan Halloween Treats
Kathy Hester Halloween
Be safe, Be creative, Balance the sweets with a hearty vegetable meal.
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