My mom asked me the other day to make her more jam for her breakfast. Unfortunately, the berries that work best for making jam are completely out of season. As we brainstormed different options, we came up with pumpkin butter! Traditionally, pumpkin butter is made with a lot of refined sugar…not the best way to start the day. After messing around with a bunch of ingredients, I came up with a pumpkin butter that is sweetened with honey and maple syrup and flavored with warming spices like cinnamon, cloves, nutmeg and ginger. I made ginger the star in this recipe, because I love pairing a sweet flavor with a strong, savory one and eating ginger is a fabulous way to start the day.
Pumpkins are high in alpha-carotene, lutein, beta-carotene, vitamin C, potassium, magnesium and zinc. They are a great source of fiber, which helps to curb the appetite. The phytonutrients found in pumpkin protect the eyes and skin from oxidative damage. Also, the phytosterols present reduce blood cholesterol, enhance the immune response and decrease the risk of some cancers.
INGREDIENTS
- 1 3/4 cups or 15-oz can pure high-quality pumpkin
- 1/4 cup honey
- 3 tablespoons pure maple syrup (I prefer Grade B because it has a bolder flavor)
- 2 tablespoons apple juice
- 1 teaspoon ginger*
- 1/4 teaspoon cinnamon*
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- pinch of salt
DIRECTIONS
Combine the pumpkin, maple syrup, apple juice and ginger in a saucepan over medium heat. Stirring constantly, cook for about 15-20 minutes, or until thickened. Stir in the spices and salt, and cook for an additional 5 minutes.
Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let it cool completely before covering and refrigerating.
*If you want your pumpkin butter more on the sweet side, use 1 teaspoon cinnamon and 1/4 teaspoon ginger.
Great idea – this sounds delicious, and I love the combination of spices you used. Thinking how yummy this would be on the homemade sourdough rye toast I'm having right now!
Lookes wonderful. I think I will make this to serve with rolls for Thanksgiving!
Mmmm! Looks delicious!
YUM. I was thinking of something that could make for a delicious edible gift for the holidays, and I think I just found it!
This sounds delicious! I love that you used maple syrup and honey instead of sugar!
This looks delicious! I love the hero-ing of the ginger to give it that spicy zing! I have some honey and maple syrup sitting in my pantry so will have to give this a try soon!
I made pear butter recently, and posted about it, but that sound even better. I love pumpkins. Delicious!
OMG, that looks amazing, I must make this! A dollop of this would be so good on my oatmeal in the morning. Thanks for sharing.
Sounds very yummy, especially on toast.
Oh, this sounds delicious! I love the ingredients and have been wanting to make a pumpkin butter…sooooo….bookmarked, thanks! 🙂
Awesome idea using apple juice instead of water… bet that rounds out the flavors nicely! Yum!
@Nancy: Ooh, I would love to try that toast!
@Julia: With rolls would be perfect!
@ValleyWriter: Thanks!
@wasabi prime: Great! I think it makes a perfect seasonal gift 🙂
@Jeanne: Thanks! I like it too…it just ends up more savory than traditional pumpkin butter.
@experimentalculinarypursuits: I know, I love ginger! It is amazing. I hope you try this!
@Mr. P: Yum. I need to check out your pear butter!
@janet: With oatmeal would be perfect. Great idea!
@Chou: Thanks!
@girlichef: Yay! Thanks so much 🙂
@The Chickenless Chick: Thank you! I like the apple juice too because it provides some sweetness.
Stacy, that's such a great idea and very healthy too. Every excuse to indulge. I'll put a thick layer on my bread…yum. Thanks for sharing.
very interesting, looks yummy!
oh my, that looks awesome! This would go so well on a nice piece of homemade bread
Smart mix!
I heart it.
You know, I avoid apple butters and pumpkin butters for just the reason you mentioned — too much sugar!
This looks fabulous. And I'm thinking it would be awesome with the zip of fresh ginger. What do you think? 🙂
It's been said but… this does sound delicious! I tweeted it!
Cheers!
Amber
@MaryMoh: Thank you! I wish I ate more bread!
@foodlovee: Thanks 🙂
@Jessie: Thanks…maybe homemade cinnamon bread?
@TasteHongKong: Thank you 🙂
@Lo: I am obsessed with ginger! I know…who needs all that sugar first thing.
@Amber: I saw that…thanks Amber!
I have not tried having both pumpkin and ginger in one dish before. Have to try this butter recipe.
This looks delicious!! Unique!
Yum,this sounds so good!
Oh wow I am making this ASAP! I love anything with ginger and also love the idea of pumpkin butter but get annoyed when I see oodles upon oodles of sugar in store brands!
Really great fix for the season. Pumpkin is everywhere!
What a great idea! It sounds so delicious without the addition of butter and cream! Thanks for the tip on Grade B maple syrup, I didn't know the difference.
This look scrumptious! I can see a lot of great pairings with this. Thank you for sharing!
Dear Nutritionasnatureintended, your ginger maple pumpkin butter sounds fantastic! "Wild Thing", you make my heart sing! Loved and saved this recipe. I shall revisit you soon. Thank you for sharing.
Cheers, Gaby
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