Homemade Pumpkin Butter

Pumpkin butter is thick, creamy, and delicious! It’s super sweet with the perfect amount of pumpkin flavoring and can be put on basically anything! It’s so delicious, your family will go crazy over it! Pumpkin butter is a favorite around here, especially with my kids! If you like deliciously flavored butter spreads as much as…

Homemade Pumpkin Butter

Pumpkin butter is thick, creamy, and delicious! It’s super sweet with the perfect amount of pumpkin flavoring and can be put on basically anything! It’s so delicious, your family will go crazy over it!

Pumpkin butter is a favorite around here, especially with my kids! If you like deliciously flavored butter spreads as much as they do, go ahead and try this Honey Butter, Apple Butter, to this yummy Cinnamon Honey Butter. They go on so many things, you will love them all!

Pumpkin butter in a bowl.

What is Pumpkin Butter and What Do I Use it With??

Pumpkin butter is one of my favorite things to have on hand during the fall! You can use it so many ways and it is absolutely delicious. Some of us could even eat it by a spoonful… it’s THAT good. Pumpkin butter is made with all of the yummiest fall spices and of course, pumpkin puree. So it’s a great thing to make at the beginning of fall and use it throughout the month in different recipes. And when you run out, it’s super easy to make again!

There are so many things that you can use this on! One of my very favorite things is french toast! French toast is already so delicious but adds on a topping that is creamy, thick, and melts in your mouth? This will take it to the next level! You can also use this when you make pumpkin bread. Your pumpkin bread will already have pumpkin flavoring but substitute this butter for regular butter and you have double that yummy fall taste! The last thing that I love to put this in is yogurt. Add this on top of some vanilla yogurt and add in some granola. It’s the perfect snack or breakfast!

The Ingredients You Need to Make Pumpkin Butter

All of your standard fall spices and some pumpkin puree are your basic ingredients to this pumpkin butter! Stock up on these at the beginning of the season, you will use them over and over! See the recipe card below for a list of exact ingredient measurements.

  • Pumpkin puree: Make sure that it’s not pumpkin pie filling! This is already flavored and not what you will want to use in this!
  • Apple juice or cider: I like to make sure that this is unsweetened.
  • Brown sugar: Brown sugar is my very favorite sweetener! It has such a deep and delicious way of sweetening things up!
  • Ground cinnamon, ginger, nutmeg, cloves: These are the “standard” Fall ingredients that you will see in a lot of pumpkin based recipes! Stock up now before they get sold out in the stores and become hard to find!
  • Salt: This will enhance all of the other delicious flavors in the butter.
  • Lemon juice: This counteracts the sweetness a bit and give it a perfect flavor.
  • Vanilla extract: The extract adds in a calming flavor to the sweetness.

Let’s Make Some Butter!

Stir up this pumpkin butter with just a few ingredients and a little bit of time and it couldn’t be easier! Put in on some toast or french bread and you will absolutely love it!!

  1. Combine and simmer: In a medium sauce pan combine the pumpkin puree, apple juice or cider, brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Bring to a simmer over medium heat and then turn down to low.
  2. Stir: Stirring frequently, simmer for 30-45 minutes. The time will depend on how much water is in the pumpkin puree you’re using. You will want to cover the pot with a lid to minimize splatter.
  3. Add lemon juice and vanilla extract, cool: When the mixture has just about reached your desired consistency, remove from the heat and stir in the lemon juice and vanilla extract. Allow to cool completely.
  4. Chill in refrigerator: Store in an airtight container and chill in the fridge.
4 steps to mixing ingredients for pumpkin butter.

Tips for Pumpkin Butter

Pumpkin butter is so versatile! From spreading on toast to mixing with yogurt, the uses for pumpkin butter are virtually endless! Here are a few tips to making it the absolute best!

  • Homemade pumpkin puree: If you’re using homemade pumpkin puree, you will likely have to up the amount of time the pumpkin butter cooks. Homemade puree has a higher water content and thus will take longer for the excess water to evaporate and the butter to thicken.
  • Lemon juice: Adding the lemon juice at the end of this recipe helps brighten the flavor, since it can feel heavy with all the sugar. If you would like to leave it out, you can!
  • Pumpkin spice: If you want to add more spices or leave some spices out, go ahead and adjust the spices to taste.
Pumpkin butter being spread on toast with a butter knife.

How to Store It

Pumpkin butter keeps very well in the fridge and even better in the freezer! Make one big batch and have enough to last all fall season long.

  • Refrigerator: Store in an airtight container in the fridge for up to three weeks.
  • Freezer: Store in an airtight container in the freezer for 6 months to a year. Allow it to thaw in the fridge before using.
  • Can I can pumpkin butter? The FDA has said it is not safe to can pumpkin butter. Stick with keeping it in the fridge or freezer.

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Homemade Pumpkin Butter

Pumpkin butter is thick, creamy, and delicious! It's super sweet with the perfect amount of pumpkin flavoring and can be put on basically anything! It's so delicious, your family will go crazy over it! 
Course Butter, Side Dish
Cuisine American
Keyword pumpkin butter
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2.5 Cups
Calories 358kcal
Author Alyssa Rivers

Ingredients

  • 3 ½ Cup Pumpkin Puree homemade or canned
  • ½ Cup Unsweetened apple juice or cider
  • 2/3 Cup Brown sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Cloves
  • ¼ Teaspoon Salt
  • 2 Teaspoons Lemon Juice
  • 2 Teaspoons Vanilla extract

Instructions

  • In a medium saucepan combine the pumpkin puree, apple juice or cider, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Bring to a simmer over medium heat and then turn down to low.
  • Stirring frequently, simmer for 30-45 minutes. The time will depend on how much water is in the pumpkin puree you’re using. You will want to cover the pot with a lid to minimize splatter.
  • When the mixture has just about reached your desired consistency, remove from the heat and stir in the lemon juice and vanilla extract. Allow cooling completely.
  • Store in an airtight container and chill in the fridge.

Nutrition

Calories: 358kcal | Carbohydrates: 88g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 809mg | Fiber: 11g | Sugar: 69g | Vitamin A: 53387IU | Vitamin C: 16mg | Calcium: 157mg | Iron: 5mg
Source : The Recipe Critic More   

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Swiss Chicken Bake

Creamy Swiss Chicken Bake is absolutely delicious. Chicken breasts are smothered in an easy-to-make Swiss cheese sauce, covered in crispy, seasoned breadcrumbs, then baked until bubbly. It’s an easy chicken casserole the whole family will love! If you love creamy chicken casserole recipes, also try this chicken divan, poppy seed chicken casserole, or chicken noodle…

Swiss Chicken Bake

Creamy Swiss Chicken Bake is absolutely delicious. Chicken breasts are smothered in an easy-to-make Swiss cheese sauce, covered in crispy, seasoned breadcrumbs, then baked until bubbly. It’s an easy chicken casserole the whole family will love!

If you love creamy chicken casserole recipes, also try this chicken divan, poppy seed chicken casserole, or chicken noodle casserole.

Swiss chicken baked in a casserole dish.

Swiss Chicken Bake

This is one incredible, family-loved recipe. Tender chicken breasts are cooked in a simple Swiss cheese sauce that is absolutely heavenly. Then we top the casserole with buttered breadcrumbs and the little crunchy bites are delicious with the creamy sauce.

Some Swiss chicken recipes call for using canned soup, but we skip that and replace it with a sauce that is nearly as easy to make as opening a can and is SO MUCH tastier.

After the Swiss chicken casserole goes into the oven, we put on a pot of rice and make some roasted broccoli – the cheese sauce is amazing on the broccoli! The whole dinner comes together with minimal effort and it’s always met with rave reviews at the table.

Ingredient notes

You likely have most of the ingredients to make this Swiss chicken casserole in your kitchen right now!

  • Butter, flour, and chicken stock: these three form the base of the cheese sauce.
  • Garlic powder, onion powder, and salt: we use these to add flavor to the sauce.
  • Swiss cheese: we buy sliced Swiss cheese and add some to the sauce and use extra to put on top of the chicken.
  • Sour cream: this lightens the cheese sauce and gives it a wonderful flavor.
  • Panko: this is used for the crispy topping. You can use regular breadcrumbs instead.
  • Butter: makes the panko get golden and extra crispy in the oven.
  • Italian seasoning: adds a great flavor to the crispy topping. Try this homemade Italian seasoning!
  • Chicken breasts: we use boneless, skinless breasts. You can also substitute chicken thighs.
4 pictures showing how to make this swiss chicken bake recipe.

How to make this Swiss chicken bake

You can make Swiss chicken in just 4 easy steps! Making this Swiss chicken bake is really simple! See the recipe card below for the full details.

  1. Make the cheese sauce: Whisk some flour and butter in a small pot. Then add the chicken stock and spices and give it a minute to thicken. Finally, add the cheese and let it melt into the sauce. So easy!
  2. Make the buttered breadcrumbs: Mix some panko with melted butter and Italian seasoning.
  3. Assemble the casserole: Half of the cheese sauce goes into the bottom of your casserole dish. Then lay 4 seasoned chicken breasts on top and cover them with the rest of the sauce. Drape 4 Swiss cheese slices over the chicken then cover them with the buttered croutons.
  4. Bake the casserole: This step is as easy as putting the casserole dish into the oven. Keep an eye on it while it bakes and if the breadcrumbs get too brown, cover the casserole dish with foil.
Swiss chicken bake on a plate with rice and broccoli.

Recipe FAQs

Can this casserole be assembled ahead of time?

Yes! This casserole can be assembled up to 2 days in advance and stored covered in your fridge until you’re ready to bake it. The buttered panko can be prepared ahead of time, but it’s best added to the casserole right before it goes into the oven so that it doesn’t get soggy. You’ll need to add an extra 10-15 minutes to the baking time if you’re cooking it from cold.

Can I freeze this Swiss chicken bake?

Yes! Just like assembling this casserole ahead of time, it’s best to leave the panko off until it’s time to bake it. Wrap the assembled casserole tightly then freeze it for up to 3 months.

How long will the leftovers last?

Leftover Swiss chicken will keep well in your fridge for 3-4 days. They reheat beautifully so this is a great recipe to plan to take for lunch this week!

Can I use chicken thighs instead?

Chicken thighs can be used instead of breasts, but you’ll need to adjust the cooking time. Plan on using 8 chicken thighs and baking the casserole for 30-35 minutes.

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A spatula lifting a piece of creamy Swiss chicken out of a casserole dish.
Swiss chicken baked in a casserole dish.
Print

Swiss Chicken Bake

Creamy Swiss Chicken Bake is absolutely delicious. Chicken breasts are smothered in an easy-to-make Swiss cheese sauce, covered in crispy, seasoned breadcrumbs, then baked until bubbly. It's an easy chicken casserole the whole family will love!
Course Dinner
Cuisine American
Keyword swiss chicken, swiss chicken casserole
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 614kcal
Author Kristen Stevens

Ingredients

Swiss Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 ¼ cups chicken stock
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt
  • 4 slices Swiss cheese
  • ½ cup sour cream can be light

Swiss Chicken

  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1 teaspoon Italian seasoning
  • 4 medium chicken breasts
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • Minced parsley to serve

Instructions

  • Preheat your oven to 400 degrees. Butter the bottom of a 9×11 inch casserole dish.
  • Heat the butter in a medium-sized pot over medium-high heat. Whisk in the flour and let it cook for 1 minute. Add the chicken stock, garlic powder, onion powder, and salt, and whisk well. Continue to whisk until the stock thickens.
  • Add the swiss cheese to the pot and stir it into the sauce. Add the sour cream and stir once more.
  • In a small bowl, mix the melted butter, breadcrumbs, and Italian seasoning.
  • Gently pound the thickest part of the chicken using the palm of your hand until the breasts are even in thickness. Season the chicken with salt and pepper.
  • Pour half of the cheese sauce into the casserole dish. Add the chicken and top each piece with a piece of Swiss cheese. Pour the rest of the sauce around the chicken.
  • Sprinkle the buttered bread crumbs over the chicken then bake the chicken for 45 minutes, or until hot, bubbly, and cooked through. Check the chicken periodically and if the breadcrumbs are browning too quickly, cover the casserole with aluminum foil.
  • Serve the chicken with some perfectly cooked basmati rice, a big scoop of the sauce, and a little minced parsley over the top.

Nutrition

Calories: 614kcal | Carbohydrates: 16g | Protein: 57g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 630mg | Potassium: 1003mg | Fiber: 1g | Sugar: 3g | Vitamin A: 924IU | Vitamin C: 3mg | Calcium: 208mg | Iron: 2mg
Source : The Recipe Critic More   

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