This silky pumpkin butter recipe is vegan, delicious, beginner-friendly and spice-less. Enjoy it as a toast spread or a warm oatmeal topping.
Once October arrives, the whole city is full of autumn vibe. I always want to try Trader Joe’s pumpkin butter spread, but feel hesitate about the spices in the ingredients. I don’t fancy cinnamon in my food except for cinnamon roll and apple pie. You might not believe it, but a lot of Taiwanese don’t like the cinnamon cause it smells like Chinese medicine that they were forced to take in childhood. Yes, the experience was traumatizing. Therefore I skipped the overpowering cinnamon and opted for a milder, miso-infused version.
You might also like Pumpkin Spice Almond Croissant or Miso Cheesecake.
Jump to:
What is Pumpkin Butter?
Pumpkin butter is a sweet spread made from cooked and pureed pumpkin, typically combined with sugar and spices. It's similar in texture to jam but is made with pumpkin instead of fruit. Although it is called pumpkin “butter,” pumpkin butter doesn't contain any actual dairy butter. Instead, the term "butter" refers to the creamy texture and spreadable consistency of the pumpkin mixture, just like peanut butter.
Though this is a spice-free pumpkin butter. Normally, pumpkin butter contains a lot of warm spices like cinnamon, nutmeg, clove, ginger and allspice. The exact combination and proportions of these spices can vary depending on personal preference.
Ingredients in Pumpkin Butter
- Pumpkin Puree - I use store-bought canned pumpkin puree to save time. Canned pumpkin puree is typically cooked before being canned, but it has a little raw and harsh after taste which should disappear after cooking. If you want to use homemade pumpkin puree, beware that the cooking time might be longer, but it should be just as good.
- Maple Syrup - Maple syrup is the only sweetener here. It contributes its unique and rich flavor profile, which includes notes of caramel, toffee, and a hint of woodiness.
- Miso - Adding miso creates a more interesting and layered taste. Miso’s natural saltiness can help balance the sweetness in the pumpkin butter. Make sure you use the miso without Dashi and Kombu. Want to know more about miso, check the other recipe, Miso Cheesecake.
See recipe card for quantities.
How to make Spice-Free Pumpkin Butter?
Sterilize the glass jars and lids. For the instructions and details about sterilization, check the other post, Pomelo Preserve.
Mix pumpkin puree, miso and maple syrup.
Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sticking or burning.
Once it is boiling, reduce the heat to low.
Let it simmer over low heat for about 20-25 minutes, or until it thickens and reaches your desired consistency. Stir occasionally during this process.
Once the pumpkin butter has reached thick paste-like consistency, remove it from the heat. Transfer the pumpkin butter to sterilized airtight jars.
Storage
Pumpkin butter can be stored in the refrigerator for up to 2 weeks. You can also freeze pumpkin butter for longer-term storage. However, make sure you have reduced it to the proper texture since the moisture in the pumpkin butter can cause bacteria.
Recipe Tips
Be Patient! Pumpkin butter takes time to thicken and develop its flavors. Be patient and let it simmer for the recommended time in the recipe.
Stir Frequently! To prevent sticking and burning, stir the pumpkin butter frequently, especially as it thickens. A silicone spatula works well for this purpose.
Adjust Sweetness! Taste the mixture as you go along. Pumpkin butter should have a balance of sweetness, savoriness and spice (if you add it). Add more maple syrup or miso to suit your preference.
Recipe FAQ
The cooking process takes about 20-30 minutes depends on the amount you make. When your pumpkin butter is done cooking, it should have a thick and spreadable texture. It will have a darker color compared to the initial pumpkin puree. When you stir the pumpkin butter, there should be no separation of liquid from the mixture.
Use it as a spread, topping, or filling for various dishes like toast, muffins, pancakes, and even as a layer in cake. I added it on my avocado toast, and it was delicious. Here is how I made it - Spread a thick layer of pumpkin butter on a piece of toasted sourdough, add ¼ sliced avocado on top, and drizzle maple syrup and sprinkle a pinch of Maldon sea salt.
Yes, you can make pumpkin butter using fresh pumpkins. Roast the pumpkins, scoop out the flesh, and puree it.
Yes and no. Pumpkin pie filling already contains spices and sugar, which will change this recipe. So I do not recommend using pumpkin pie mix here.
Looking for other recipes like this? Try these:
Recipe Card
Pumpkin Butter (Spice-Free)
Ingredients
- 1 can pumpkin puree (425 g)
- ¼ cup maple syrup (80 g)
- 1 tablespoon miso
Instructions
- Sterilize: Sterilize the glass jars and lids.
- Mix: Mix pumpkin puree, miso and maple syrup.
- Cook: Place the saucepan over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sticking or burning. Once it is boiling, reduce the heat to low.
- Reduce: Let it simmer over low heat for about 20-25 minutes, or until it thickens and reaches your desired consistency.
- Package: Transfer the pumpkin butter to sterilized airtight jars. Store in the fridge for up to 2 weeks.
Comments
No Comments