Top your favorite Fall muffins, toast, pancakes, waffles or even Baked Brie with this copycat version of Stonewall Kitchen’s Maple Pumpkin Butter.
Near my house, we have a specialty wine and gourmet cheese shop that also carries a lot of different food and gift items. While my husband and I were there recently to stock up the wine fridge for the upcoming holidays, we decided to forego a formal dinner that evening and dine on wine, bread and cheese instead. (And yes, I counted every calorie!). While waiting for our turn to order, they had some of Stonewall Kitchen’s Maple Pumpkin Butter to sample.
We tried some on a cracker with a piece of Brie and it was delicious so we purchased a jar to take home. The next morning, I was looking at the ingredients on the back of the bottle and though this butter did not contain a lot of ingredients, it did have modified cornstarch and citric acid. Since I had leftover pumpkin puree from making those pumpkin pie pinwheels, I decided to whip up a small batch of maple pumpkin butter for myself.
For this recipe you’ll need pure pumpkin puree, pure maple syrup, sugar, pumpkin pie spice and water. Now here’s the hard part, add all ingredients to a mini food processor and blend. Ok, so it’s not that hard and it’s ready in about 5 minutes. The shelf life on this butter is a little shorter than the store brand because there are no preservatives; however, this Maple Pumpkin Butter only makes a little more than 1/2 cup vs. the 1 1/2 cups in the brand jar. Keep it stored in a air tight container in the refrigerator for up to 1 week.
We really enjoyed this homemade version of Maple Pumpkin Butter and as you can see, it’s VERY simple to make; not to mention at a fraction of the cost. This homemade version also contains two-thirds less calories, half the amount of sugar and carbohydrates than the store bought variety so go ahead and indulge. Try it on muffins, toast, pancakes, waffles, in your oatmeal and my favorite, spread on top of baked brie. ~Enjoy!
*Print out the Recipe Card Below*
- 1/2 c. Pure Pumpkin Puree
- 2 tbsp. Pure Maple Syrup
- 1 tsp. Granulated Sugar
- 1/4 tsp. Pumpkin Pie Spice
- 1 tbsp. Water
- Add all ingredients to a mini food processor or blender; blend until smooth.
*Keep it stored in a air tight container in the refrigerator for up to 1 week.
If you’re crazy about “all things pumpkin” try these recipes too!
What food do YOU like to put pumpkin butter on?
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Joann
How long with this pumpkin butter keep? I don’t eat this type of thing often so I was wondering if it would be worth making.
Carrie's Experimental Kitchen
This recipe will last 1 week kept sealed in the refrigerator and makes about 1/2 cup.