I don’t write recipes very often, but when I do it’s usually pumpkin spice season. Ever since I went to Cornell and saw a real, vibrant autumn for the first time, I’ve loved going all out in celebrating it.
Autumn is about harvest and thanksgiving – about intentionally cherishing the Lord’s provision and grace. The sweet, nutty flavors of this season provide a tangible feeling to this time.
Let them thank the Lord for his steadfast love, for his wondrous works to the children of man! For he satisfies the longing soul, and the hungry soul he fills with good things. Psalm 107:8-9
Sometimes I start getting in the spirit as early as the end of August (yes, August). This time around, with the desire to put my one lonely pumpkin puree can to use, I decided to have a go at pumpkin bread!
Then two things happened:
1) The bread recipe didn’t use my whole can of puree.
2) Pumpkin butter recipes also popped up in my Pinterest search!
This was an opportunity to be resourceful. I didn’t find a pumpkin butter recipe that suited my pantry inventory, so wha-la – this pumpkin spice butter was born… and it was a sweet little homemaking blessing. 🙂
So if you find yourself this Fall season with extra puree to spare, whip up some of this butter to add a warm, cozy pumpkin pie feel to your everyday toast!
- 2 sticks butter (soften to room temperature)
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1 tsp pumpkin spice mix (or 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 nutmeg, 1/4 ground cloves)
- 1 tsp vanilla extract
Combine ingredients in bowl. Beat at high speed until blended and fluffier in texture. Use freshly made or store in refrigerator and warm before serving.
If you want a pumpkin butter that is more puree-like and less buttery, I recommend checking this slow cooker version by the The Better Mom.
The bread in these photos (which went tremendously well with the butter!) was adapted from Cookie + Kate’s Healthy Pumpkin Bread.