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Trader Joe's pumpkin butter. GOOD!

alkapal Oct 22, 2007 07:45 AM

Not pumpkin pie, but pretty darn close in a jar: Trader Joe's pumpkin butter. Tasting station served it this way: blend with small container of whipped cream cheese (they used "light"), spread on hot sourdough toast and sprinkle with cinnamon (or pumpkin pie spice). Quite good. So run on out to TJ's for that pumpkin fix!

and NO extra ingredients you don't want, like the evil ubiquitous vegetable gums, destroyers of all that is right and good in food.

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  1. c
    CurlieGlamourGirlie RE: alkapal Oct 22, 2007 08:34 AM

    I agree. I took a jar, added a few eggs and some cream and put it in a graham cracker crust, resulting in a delicious, light pumpkin pie.

    8 Replies
    1. re: CurlieGlamourGirlie
      brendastarlet RE: CurlieGlamourGirlie Oct 22, 2007 08:41 AM

      It's awfully sweet on its own. I tried it on a muffin and it was overload. But I think putting in a pumpkin pie is a fine idea.

      1. re: brendastarlet
        alkapal RE: brendastarlet Oct 22, 2007 08:43 AM

        at tasting station, the cream cheese was used to cut the sweetness.
        hmmm, just thought about blending with real butter for muffins! (like a resto in florida that blends pineapple juice with butter. subtle. good!!!)

        1. re: alkapal
          LAWoman RE: alkapal Oct 22, 2007 03:42 PM

          try mixing the TJ's pumpkin butter in hot oatmeal

          1. re: LAWoman
            Amuse Bouches RE: LAWoman Oct 22, 2007 05:55 PM

            Oatmeal with the pumpkin butter and cream cheese is excellent.

            1. re: LAWoman
              brendastarlet RE: LAWoman Oct 24, 2007 03:42 PM

              What a great suggestion.

            2. re: alkapal
              mrpotato RE: alkapal Oct 29, 2007 11:25 PM

              Hey alkapal, that is the first i've heard of mixing pineapple juice with butter. Could you tell me how much juice for a stick of butter? And typically what would you use this with? Thanks!

              1. re: mrpotato
                alkapal RE: mrpotato Oct 30, 2007 06:18 AM

                Hey Mr. Potato! I have never made it.

                this link is to the resto Lunch on Limoges, in Dade City, Florida, which serves it. No recipe is given, and in fact, the site says, "no" the owner "will not give out his recipe".

                The mini-muffins it is served on (last time i was there) were like a zucchini with a hint of cinnamon. Some old review said the muffins were made with a fruit in season.

                To make it should be simple.
                Just play around with half a stick of softened butter, and add in a little juice at a time -- start with a tablespoon. It is really to taste. The better the butter (i like "lurpak" i can get at Harris Teeter), the more delicious it will be. The muffins need to be warm from the oven, of course. Yummy! Let us know your success, please!

          2. re: CurlieGlamourGirlie
            Antilope RE: CurlieGlamourGirlie Nov 1, 2007 06:44 AM

            My wife makes something similar:

            No Bake Pumpkin Cheesecake

            **Graham Cracker Crust**
            1-1/4 cups crushed graham crackers
            1/4 cup granulated sugar
            6 Tbsp softened butter

            Mix well and press into bottom and sides of a 9" pie pan.

            **Pumpkin Cheesecake filling**
            1 8oz pk of cream cheese, room temperature
            1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
            1/4 cup granulated sugar
            2 cups cool whip

            Whipped cream for topping

            Combine cream cheese, pumpkin mix and sugar. Mix well until smooth.
            Fold the cool whip into the pumpkin mixture until well incorporated.
            Spoon into prepared 9" graham cracker crust and spread to fill.
            Refrigerate at least 2-hours prior to serving.
            Serve with whipped cream topping.

          3. y
            yankeefan RE: alkapal Oct 24, 2007 07:19 PM

            At the suggestion of the store staff, used the pumpkin butter in place of veg oil in the TJs pumpkin bread mix. Incredible.. pumpkin overkill. remarkable.

            1 Reply
            1. re: yankeefan
              Emme RE: yankeefan Oct 28, 2007 11:31 AM

              This works so well... AND it reduces the fat content.

            2. r
              runi RE: alkapal Oct 28, 2007 09:00 AM

              Toast, pumpkin butter and grate some parmesan on top. If I had access to a toaster oven right now, I think it would have been even better to broil it for a minute or two.

              1. Emme RE: alkapal Oct 28, 2007 11:59 AM

                In addition to using it in oatmeal, it's a great addition to pancake and waffle batters, and add in candied chopped nuts if desired too. You can also just make cinnamon sugar pancakes/waffles, then top after with salted butter and pumpkin butter.

                Another use is for crepe or blintz fillings... Mix w/ a little ricotta or mascarpone to thin.

                Toast brioche with Roasted peppers, grilled eggplant, pumpkin butter fetta, and optional avocado, greens

                Fettucine tossed with pumpkin butter and cream, pine nuts, sundried tomato, spinach

                Add to curry w/ Coconut and Tofu

                Adapt this recipe http://www.bbc.co.uk/food/recipes/dat...

                1. mollyomormon RE: alkapal Oct 31, 2007 11:48 AM

                  I actually buy this stuff jars at a time when it's in season because I don't want to look like the freak who is buying 30 jars at once but also want enough for the whole year. I love a tiny spoonful of this stuff mixed with Fage. My brother also just emailed me two recipes from Williams Sonoma (a yellow pumpkin cake and a pumpkin dip) that use pumpkin butter that I can't wait to try.

                  2 Replies
                  1. re: mollyomormon
                    Querencia RE: mollyomormon Nov 3, 2007 09:16 PM

                    Molly-O: A good strategy with any TJ product that you really like as many tend to vanish. Some are seasonal but others just disappear and may or may not come back. I've learned to pounce when I see Peach Sauce as it's wonderful on ice cream or waffles or anything, very peachy. Frozen flounder filet stuffed with crabmeat comes and then always goes, rapidly. Right now I'm stockpiling frozen black raspberries as I've never seen them before and don't expect them to last.

                    1. re: mollyomormon
                      PlatypusJ RE: mollyomormon Nov 7, 2007 10:39 AM

                      I love it in Fage too!!!

                    2. k
                      Karen_Schaffer RE: alkapal Oct 31, 2007 01:27 PM

                      Hmm, it's pleasant, but I find the honey and lemon juice flavors distracting. Guess I'm a traditionalist who wants my pumpkin butter to taste like a spreadable pumpkin pie.

                      3 Replies
                      1. re: Karen_Schaffer
                        brendastarlet RE: Karen_Schaffer Oct 31, 2007 01:52 PM

                        I tried it with oatmeal yesterday and it was great!

                        I also baked some whole wheat muffins this afternoon and substituted it for applesauce. Also very nice (the other ingredients hold down the sweetness.)

                        1. re: Karen_Schaffer
                          alkapal RE: Karen_Schaffer Oct 31, 2007 05:33 PM

                          karen s, i don't recall honey or lemon in ingredients or flavor.

                          1. re: alkapal
                            Karen_Schaffer RE: alkapal Nov 1, 2007 12:07 AM

                            Could they have different formulations in different parts of the country? Possible, but seems unlikely. The list of ingredients on my jar are: pumpkin, sugar, honey, lemon juice concentrate, spices.

                        2. JeffW RE: alkapal Nov 1, 2007 02:20 PM

                          This post definitely got to me. Just in from Trader Joe's, with 2 jars of the pumpkin butter in tow. Much more reasonably priced than the Pumpkin butter that is sold at Williams Sonoma---although I have enjoyed that product too.

                          1 Reply
                          1. re: JeffW
                            Karen_Schaffer RE: JeffW Nov 30, 2007 09:22 PM

                            Check your local Wiliiams Sonoma stores for clearance sales on the pumpkin butter and other Thanksgiving items. We found it at ours marked down to $1.99/jar! I had some in oatmeal this morning -- yum.

                          2. t
                            thursday RE: alkapal Nov 3, 2007 03:03 PM

                            One of my favorite uses for pumpkin butter is to melt a good size portion of Camembert or very good Brie (high cream content--not the stiffer stuff you might use in sandwiches). Make a small well in the center and fill with pumpkin butter--a fantastic quick hors d'oeuvres to spread on bread or crackers! Apricot jam works nicely in this as well.

                            1 Reply
                            1. re: thursday
                              mollyomormon RE: thursday Nov 3, 2007 05:08 PM

                              That sounds fantastic! thanks for the idea!

                            2. b
                              bananie RE: alkapal Nov 4, 2007 04:35 PM

                              Try this recipe if you can't find it at TJ's:

                              1. DoctorQuality RE: alkapal Dec 22, 2007 11:42 PM

                                glad i stocked up and bought out my store. it's great on so much. today i took the advice from one of these replies and mixed it with some mascarpone and warmed up in oatmeal. it was lacking a little something so i poured in a little maple syrup and was in heaven. great stuff.

                                1. clairetraas RE: alkapal Oct 27, 2009 10:44 PM

                                  I was at Trader Joe's not too long ago and fell in love with the pumpkin butter too. I'm trying to lose weight & be healthy so I've been gravitating toward foods that have a LOT of flavor for the calories, and this pumpkin butter is just right. It's a bit sweet on its own, but I've been mixing 4 oz of pumpkin butter with 6 oz. reduced fat cream cheese for a pumpkin cheesecake dip that's 1 point per serving. My favorite is dipping pieces of fruit in it....bananas, granny smith apple slices, etc. The jar says you can use it in poultry marinades, so I'm going to try to see about making some pumpkin & ginger glazed chicken thighs one of these days.

                                  1 Reply
                                  1. re: clairetraas
                                    coll RE: clairetraas Oct 28, 2009 04:46 AM

                                    Just stocked up the other day, and also got a couple of jars of something I hadn't seen before, Cranberry Apple Butter. If nothing else, both are great for breakfast in oatmeal and also yogurt (as stated many times above).

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