Made with pumpkin puree, coconut oil, honey and spices, this Paleo Pumpkin Butter can be served over crackers, grain-free bread, or as a cheese and fruit dip.
I suspect that some of you are already tired of seeing so many pumpkin recipes and I still have about 10 more that I wanted to share with you before thanksgiving: pumpkin cookies, pumpkin breakfast “oatmeal”, pumpkin soup, banana pumpkin shake… but I guess I will have to save them for next fall. Ever since I started this blog six and a half months ago, I having been writing down recipes of everything I make. Since I cook 3 meals a day most of the time, I have a long list of recipes that I simply haven’t gotten a change to post. I decided that someday I should write a recipe book, I am not sure when, because as it is, between my house, my baby, my toddler, my husband, all the cooking and this hungry blog, I already spread myself very thinly. But it will happen someday.
Would you ever consider purchasing a paleo recipe book, or is it pointless since there are so many free recipes online? If you were to buy one, what would you like to see in it? About how many recipes do you think it should have? Would you prefer an e-book or a paper book?
Ingredients:
1 cup of pumpkin puree, canned or homemade
2 tsp of coconut oil
2 ½ tbsp of raw honey or maple syrup
½ tsp of ground cinnamon
¼ tsp of dry ground ginger
¼ tsp of ground cloves
pinch of salt
Preparation:
- .In a small saucepan bring the pumpkin puree coconut oil and spices to a soft boil over medium-low heat. If the mixture dries out too much you can add a little bit of water or apple juice *
- Allow the butter to cool off and mix in the raw honey, stir until the honey if fully dissolved.
- Serve warm or cold.
- Store in an airtight container in the refrigerator.
* Some pumpkin purees tend to be a little more watery than others, so you may have to simmer it longer to get the right consistency, keeping in mind that the coconut oil will solidify once the butter is cooled
For other spread idea try my rawtella
- 1 cup of pumpkin puree, canned or homemade
- 2 tsp of coconut oil
- 2 ½ tbsp of raw honey or maple syrup
- ½ tsp of ground cinnamon
- ¼ tsp of dry ground ginger
- ¼ tsp of ground cloves
- pinch of salt
- In a small saucepan bring the pumpkin puree coconut oil and spices to a soft boil over medium-low heat. If the mixture dries out too much you can add a little bit of water or apple juice.
- Allow the butter to cool off and mix in the raw honey, stir until the honey if fully dissolved.
- Serve warm or cold.
- Store in an airtight container in the refrigerator.
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I say book it! I prefer to have my recipes at hand then to have to always go online and continuously research them, let alone trying to remember who had what recipe.. Thank you for all you have done. It has made a difference in our home.
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Yes, making this soon! Thanks!
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OMG, don’t stop with the pumpkin recipes, please, please please!!! I have been in HEAVEN with them – I love all things pumpkin! And drooling over the ones you say are waiting! 😀
Matter of fact, I came here to post I made the pumpkin ice cream tonight and I wuv you muchies!!! It is fabulous and much better than any low sugar/low carb ice cream I can find commercially. Plus no dairy!!!
Now, of course, I have to make pumpkin butter. 😉
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I would also love more pumpkin recipes. A book is a great idea and I like having a print copy. I use both online recipes and books but I would say make sure the book offers recipes not available for free online. Start stashing a few for publication!
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Thanks for sharing the recipe. Just how long should it do the light boil? We went about 30 minutes to get a good consistency.
I like to have a book and web recipes. Not all are created equal.
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I didn’t hold the boil, I removed it from the stove as soon as it boiled, because the coconut oil and raw honey will solidify when it cools off, but that also depends of the consistency of your pumpking puree since some are more watery than others. Thank you for making that observation. I will make a note on the recipe
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I’ve been looking for a recipe like this, can’t wait to try it! I agree with the other posters – don’t stop with the pumpkin recipes! you can never have too many! And, I would prefer a print book, it’s just easier for me to keep track of recipes. Thanks for all your great recipes!!
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Oh my!! This looks amazing!! As if you would put out anything that wasn’t. Please keep these wonderful recipes coming…and if you decide to put out a recipe book, I will be first in line to buy one!!! ❤
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Wonderful, and a perfect thing to bring along to Thanksgiving dinner today. Thank you!
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This pumpkin butter is AH-MAZE-ING! I threw a cinnamon stick in there instead of using ground and I stupidly put the honey in with the spices at the very beginning, but it still turned out awesome. Just had to watch it closely & stir often.
Honestly, I relocate a lot and books are heavy, so I probably wouldn’t buy a print version. But I would absolutely purchase an e-version!
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I bought two paleo cookbooks so far, and I would buy more, but they MUST have pictures of everything. I bought Well Fed and Paleo Comfort Foods and everything looks so good – I have tried many of the recipes in both and have not been disappointed! I love to cook, and love having things in front of me….have tried to organize my printable online recipes, but I just don’t find time to get it done.
Love this recipe – making my second batch now!
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How long does it stay good for? Awesome idea for a party favor!
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about a week
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Perfect topping for my Paleo pumpkin pancakes topped with this pumpkin butter and lightly toasted chopped pecan…yummy! so Yummy! Thank you!
I use pumpkin purée for my pumpkin pancakes and. Always have left over puree’ a one goes unused, oh no! Next time I am making this pumpkin butter with a full can of puree’
Then use the pumpkin butter to make my pancakes and then top my pancakes w the remaining butter
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