Description
Pumpkin butter is a rich, velvety fall-inspired spread made from pureed pumpkin, warm spices, and a touch of sweetness. It’s perfect on toast, stirred into yogurt, or spooned over pancakes.
Ingredients
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1/2 cup apple cider or apple juice
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/8 tsp salt
Instructions
- In a medium saucepan over medium heat, combine pumpkin purée, apple cider, brown sugar, and maple syrup.
- Stir in cinnamon, ginger, nutmeg, cloves, and salt.
- Bring the mixture to a gentle bubble, then reduce heat to low and simmer uncovered for 20–30 minutes, stirring frequently to prevent sticking.
- Once thickened to a spreadable consistency, remove from heat and stir in vanilla extract and lemon juice.
- Allow to cool completely, then transfer to airtight jars or containers and refrigerate.
Notes
- Use honey instead of maple syrup for a different sweetness profile.
- Add cayenne or extra ginger for a spicier version.
- Blend with an immersion blender for an ultra-smooth texture.
- Can substitute with butternut squash purée for a unique flavor.
- Do not attempt to can—store in fridge or freezer only.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 6g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
