Easy Homemade Pumpkin Butter
Servings: 4 people
Calories: 150kcal
Cost: $2.5
Equipment
- Blender or food processor
Ingredients
- 1 medium-sized pumpkin
- 1 Tbsp water (as needed for blending)
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 2 tsp turmeric
- 1 tsp ginger powder
- 3 Tbsp date syrup
Instructions
- Start by carefully cutting one medium-sized pumpkin in half vertically, from top to bottom, using a sharp chef's knife. Remove the seeds and stringy pulp from both halves using a spoon, ice cream scoop, or your hands.
- Arrange the pumpkin halves on a baking sheet. Roast them in a preheated oven at 350°F (175°C) for about 35 minutes, or until the pumpkin is tender.
- Allow the roasted pumpkin pieces to cool until they are warm and safe to handle. Peel away the skin from the pumpkin slices.
- Using a food processor, blend a few chunks at a time. Add a small amount of water for smoother blending and date syrup. If the puree is too dry, add a few tablespoons of water while pulsing to reach the desired texture.
- Add all spices, date syrup and blend for 1 more minute.
Notes
If the puree is too watery, strain it through cheesecloth or a fine-mesh strainer to reduce the liquid content.
Ideas for Using Pumpkin Butter:
- Spread on toast or bagels
- Stir into oatmeal
- Swirl into yogurt
- Top pancakes or waffles
- Use as a filling for pies, cakes, or crepes
- Mix into smoothies
- Add to baking recipes for cookies, muffins, or bread for a moist result
- Use as a dip for snacks
- Mix into marinades or salad dressings
- Add as a warm beverage flavoring