It is fall! Pumpkins are everywhere! On our doorsteps, decorating our house, and in our food! Everywhere you look, there is pumpkin spiced this and pumpkin flavored that. The other day I was gifted a jar of pumpkin butter from Trader Joe's. I have always wanted to try pumpkin butter, simply because it sounds divine!
When I think of pumpkin butter, I imagine it to have this wonderful pumpkin flavor enhanced by simple spices such as cinnamon, nutmeg, and clove. When I took a taste of this pumpkin butter, it tasted like pumpkin pie filling. The spices were there, but so was the SUGAR! Holy moly, it was sweet.
I knew I had to recreate pumpkin butter on my own terms. I wanted a pumpkin butter that is slightly sweet and spicy and it has to taste like pumpkin! And to top it all off, it had to be fermented. I mean, come on, this is Oh Lardy after all!
Making your own homemade pumpkin butter couldn't be easier. Throw everything in a pot, stir it all together, and cook it for a little bit. My plans for this pumpkin butter (besides eating it with a spoon) is to put it in oatmeal and spread it on cream cheese toast!
Does the topic of fermenting baffle you? We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide! Grab the eCourse and the guide here!
Fermented Pumpkin Butter
- 2 15 oz canned pumpkin or 3 1/2 cups fresh
- 1/4 cup apple juice
- 1 cup coconut sugar
- 1 Tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove optional
- 1 teaspoon ginger optional
- 1 teaspoon vanilla
- pinch of salt
- 1/2 teaspoon culture starter
- 1/2 teaspoon fresh lemon juice
- Place all ingredients except the lemon juice and culture starter into a pot and mix.
- Bring the mixture to a boil.
- Lower the heat and simmer for 35 minutes.
- Allow the pumpkin butter to cool.
- Add the lemon juice and culture starter and mix well.
- Place into a quart sized mason jar, add the lid, and allow to ferment at room temperature for 24 hours.
- Move the jar to the fridge and enjoy!