This dreamy SunButter Pumpkin Butter recipe and the accompanying post are sponsored by SunButter®! All opinions and experiences are my own.
It's about time we talk pumpkin this year, and a new spin on pumpkin butter is just the way to tackle this much-loved topic!
Lately, my latest obsession is kicking off my morning with a cup of coffee and gluten free toast. One avocado + cracked pepper + tomato toast, and one slathered in some type of spread.
Well, 'tis the season for pumpkin, am I right? But I'd be remiss to avoid SunButter on my toast, so I simply combined the two for a Fall-centric treat.
This pumpkin butter is paleo, nut free, dairy free, and gluten free. Oh, and you'll have a whole jar of it in 20 minutes!
How to make pumpkin butter
At its core, this recipe guides you through making pumpkin butter. You'll just jazz it up at the end with a hearty dose of SunButter!
Luckily, making SunButter is incredibly easy and only requires 20 minutes of your time and attention.
You can start with either canned/boxed pumpkin or fresh pumpkin puree. I opted for fresh, since I had just picked up a few sugar pie pumpkins from the last farmer's market of the season here in Fargo.
To make fresh puree, just cut your pumpkin in half, scrape out all the seeds (and roast 'em later), then bake the halves, placed cut side down on a baking sheet, at 350 degrees for about an hour depending on the size of your pumpkin.
Then, let the halves cool enough to handle. Scrape out the pumpkin flesh and puree using a blender, food processor, or immersion blender. And there you have it — fresh pumpkin puree!
To go ahead and make pumpkin butter, you'll add puree, a little sweetener, water, lemon juice, and spices to a pot. Bring the mixture to a boil, then reduce to a simmer and let it all cook for 20 minutes.
Essentially, you're caramelizing the pureed pumpkin here. Low and slow cooking means deep, sweet flavors. You're going to love it!
Then, once that pumpkin butter looks perfect, you'll add a little SunButter. A little more perfection never hurt, right?
How to use SunButter Pumpkin Butter
Of course, I'm going to leave you with a few ideas of how to use this nut free pumpkin spread — because even though toast is my vehicle of choice, I know that not everyone opts for it!
But you've got plenty of options for how to use this allergy-friendly spread throughout Fall and winter...
- Spread on toast, waffles, pancakes, biscuits
- Use as a dip for apples, pears, grapes, celery sticks
- Stir in to oatmeal, yogurt, or n'oatmeal
- Eat a spoonful straight out of the jar!
Save on SunButter
You just can't appreciate the full deliciousness of this recipe without some good sunflower seed butter on hand. You want the smoothest stuff possible, which is why you're going to want SunButter on hand.
After all, this is THE brand to choose for all your nut free, peanut butter alternative creations.
And since I'm working with SunButter, they've given me a special coupon to pass along to you.
Click here to download a printable coupon for $1 off
More SunButter Recipes
- Crispy SunButter Chicken
- SunButter Maca Smoothie
- Chicken Burgers with SunButter Satay Sauce
- Chocolate SunButter Mug Cakes
- Gluten Free SunButter Chocolate Chip Cookies
SunButter Pumpkin Butter
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 1 ½ cups 1x
- Category: Spread
- Method: Stovetop
This creamy SunButter Pumpkin Butter makes a seasonal nut free treat! Also paleo, vegan, gluten free, dairy free.
- 1 cup pumpkin puree (canned or fresh)
- ¼ cup water
- ¼ cup pure maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 cup Organic SunButter
- Combine pumpkin, water, maple syrup, lemon juice, pumpkin pie spice, and cinnamon in a saucepan or small pot. Bring the mixture to a boil, then immediately reduce heat to a simmer, ensuring that the mixture continues to softly bubble. Stir occasionally, cooking for 15-20 minutes until the mixture has thickened and deepened in color.
- Stir in the SunButter, simmering for another 2 minutes. Remove from heat and let cool slightly before using. Refrigerate for up to 2 weeks or freeze for up to 1 month.
For the pumpkin pie spice, combine 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice
Keywords: SunButter, paleo, dairy free, nut free
Leave a Reply