It’s that season again — time for a Secret Recipe Club post! This is my second month participating, and I’m excited to share what I made. For readers unfamiliar with the Secret Recipe Club: each month members are assigned another member’s blog and choose any recipe from that site to prepare. It’s a fun way to discover new blogs and try recipes you might otherwise miss.
Which blog did I get this month?
I was delighted to be assigned Fat Girl Trapped in a Skinny Body. Julia’s site is full of tempting recipes and lively personal posts. I spent a long time browsing through her archives and enjoying the photos and videos she shares — there were so many tempting choices that it was hard to pick just one.
Since autumn has arrived and Halloween is approaching, I went with Julia’s Pumpkin Butter. It’s a versatile spread that’s excellent on toast, stirred into oatmeal, swirled into yogurt, or used as a baking ingredient. The recipe was simple to make and produced a generous batch that was perfect for gifting in small jars.
I had never made any kind of fruit butter before, so I followed the recipe without changes to get a feel for the technique. The process is straightforward: combine pumpkin puree with brown sugar, spices, vanilla, and a bit of water, bring it to a boil, then reduce the heat and simmer until it thickens. The kitchen filled with a warm, fall-like aroma as it cooked.
The finished pumpkin butter had a smooth, rich texture and a balanced sweetness highlighted by cinnamon, nutmeg, and ginger. It tasted wonderful spread on toast and made a cozy breakfast or an easy snack. I jarred part of the batch to give to family and friends — gift jars are such a nice seasonal treat — and kept some for myself to enjoy each morning.
Pumpkin butter is wonderfully adaptable. Here are a few simple ways to use it:
- Spread on warm toast with a pat of butter or cream cheese.
- Stir into plain or vanilla yogurt for an easy autumn parfait.
- Mix into oatmeal for added flavor and sweetness.
- Use as a filling for pancakes, crepes, or thumbprint cookies.
- Swirl into muffin or quick-bread batter to deepen pumpkin flavor.
If you plan to give jars as gifts, use clean, sterilized jars and label them with the date. The pumpkin butter can be stored in the refrigerator in an airtight container. Because recipes and storage needs vary, always use your best judgment: check the smell and appearance before serving and keep refrigerated to preserve freshness.
RECIPE
Pumpkin Butter
Recipe adapted from Fat Girl Trapped in a Skinny Body
Yield: 14 servings
Ingredients
- 1 can (29 oz) pumpkin puree
- 1 cup brown sugar
- 3/4 cup water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/8 tsp allspice
Instructions
- Combine all ingredients in a saucepan over medium-high heat and bring to a boil.
- When it reaches a boil, reduce the heat to low–medium and simmer for about 45 minutes, stirring frequently, until the mixture thickens and concentrates in flavor.
- Remove from heat. Serve immediately, or cool and store in an airtight container in the refrigerator.
Notes
Serving Size: 1/4 cup • Calories: 88.2 • Fat: 0.3 g • Carbs: 27.3 g • Fiber: 2.5 g • Protein: 1 g • WW Points+: 3 pts
Thanks again to Julia for this wonderful pumpkin butter recipe. If you enjoy cozy autumn flavors, her blog is worth exploring for more comforting dishes and entertaining writing.