It’s that time again—my Secret Recipe Club post! This is my second month participating and I’m excited to share what I made. If you’re unfamiliar with the Secret Recipe Club, it’s simple: each month members are assigned another member’s food blog and we prepare any recipe we choose from that assigned blog. The challenge is fun because you never know whose blog you’ll get and it’s always interesting to see which recipe fellow members pick.
Who did I receive this month?
I was assigned the blog Fat Girl Trapped in a Skinny Body. Julia’s blog was a delight to browse—full of tempting recipes, beautiful photos, and personality. I spent a long time looking through her posts and enjoyed the videos she shares on her About page. Her writing and recipes made choosing just one thing a real challenge.
Since autumn has arrived and Halloween is just around the corner, I chose Julia’s Pumpkin Butter recipe. It’s a wonderfully versatile spread that pairs with so many things and is perfect for the season. The recipe is straightforward and yields plenty for jarring and gifting (if you can resist eating it all first). As it cooked, my kitchen was filled with warm, cozy pumpkin and spice aromas—exactly what fall should smell like.
I’ve never made pumpkin butter, apple butter, or similar preserves before, so I followed Julia’s recipe without changes. The result was a smooth, richly spiced pumpkin spread that was excellent on toasted bread. I made this before starting a new diet, so I allowed myself a few indulgent spoonfuls and then jarred the rest as gifts for family and friends. If you’re making pumpkin butter to give, small jars tied with ribbon make a lovely homemade present.
I may have kept a few jars for myself—no judgments here.
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 ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/8 tsp allspice
Instructions
- Combine all ingredients in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.
- Reduce the heat to low–medium and simmer for about 45 minutes, stirring frequently, until the mixture thickens and becomes glossy.
- Remove from heat. Serve warm, 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
Storage tip: Keep pumpkin butter refrigerated in a sealed jar for up to two weeks. For gifting or longer storage, consider canning using proper water-bath canning methods.
Serving suggestions: Spread on toast or bagels, swirl into yogurt or oatmeal, use as a filling for pastries, or mix into frostings and sauces for extra pumpkin flavor.
Thank you, Julia, for sharing this delicious pumpkin butter recipe. If you enjoy warm spices and the flavors of autumn, you’ll find this homemade pumpkin butter a simple, versatile addition to breakfasts, snacks, and homemade gifts. Be sure to visit Julia’s blog Fat Girl Trapped in a Skinny Body for more recipes and stories.