Caramel Pumpkin Butter: This easy recipe is only 3 ingredients, and you can make it one pan. Perfect for fall.

This Caramel Pumpkin Butter only has 3 ingredients. So it’s easy to make and so, so yummy! It’s the perfect taste of fall. It would be delicious on fresh bread or toast, or a muffin. It’s especially good though to bring the flavours of fall to s’mores!

This would also make a lovely gift -think of a little mason jar of this at each place setting for Thanksgiving or a fall dinner party.

Yield: 3/4 cup

Caramel Pumpkin Butter

Ingredients

1/2 cup dulce de leche
1/4 cup pure pumpkin puree
1/2 tsp pumpkin pie spice

Instructions

To make this caramel pumpkin butter, I began by roasting a pumpkin. I cut a pie pumpkin in half, scraped out the seeds, and laid it in a baking dish. I baked the pumpkin at 350 degrees for about 20-25 min. until it was soft and tender when pierced with the tip of a knife. I let it cool slightly, then scraped the cooked pumpkin out of the skin and pureed it in a food processor until it was completely smooth. You could also purchase canned pumpkin and skip this step, whatever you prefer.
Combine 1/4 cup of the pumpkin puree with the dulce de leche, and the pumpkin pie spice in a small sauce pan. Cook over high heat, stirring the whole time until the mixture has thickened to a butter like consistency. Remember it will thicken slightly more as it cools.
Store in a mason jar in the fridge, and enjoy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 84Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 33mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 2g

We used our Pumpkin Butter to make fall flavoured s’mores -you might have noticed them set up on the table for our fall home tour.

I set up a sweet little s’mores buffet for us, with graham crackers, marshmallows, chocolate, and our caramel pumpkin butter.

It was fun to add in a few fall elements too, like lots of pumpkins.

And, we offered a few different kids of chocolate too.

But my favourite part was the caramel pumpkin butter.

We roasted our marshmallows over candles.

(There’s some debate over the whole candle roasting thing…I figure non-scented candles are fine, soy based even better, others like to use pure beeswax. If you have any concerns you could certainly do this whole setup outside and use a real campfire. Use your own judgement and do whatever you’re most comfortable with.)