Ingredients
Scale
- 1 can (15 ounces) pumpkin puree (make sure it’s not pumpkin pie filling!)
- 1/2 cup apple cider or apple juice (your choice)
- 1/2 cup brown sugar (adds that deep, caramel flavor)
- 1/4 cup maple syrup or honey (for natural sweetness)
- 1 teaspoon ground cinnamon (can’t have pumpkin butter without cinnamon!)
- 1/2 teaspoon ground ginger (brings a zesty touch)
- 1/4 teaspoon ground nutmeg (adds depth)
- 1/4 teaspoon ground cloves (for warmth)
- 1/8 teaspoon ground allspice (for extra complexity)
- 1/4 teaspoon salt (to balance flavors)
- 1 teaspoon vanilla extract (optional, but a great flavor booster)
Instructions
- Combine the Ingredients: Start by grabbing a medium-sized saucepan. You’ll want enough room for the mixture to cook down. Into the pan, combine the pumpkin puree, apple cider (or apple juice), brown sugar, and either maple syrup or honey. Mix these ingredients thoroughly so they form a smooth base. Then, add the cinnamon, ginger, nutmeg, cloves, allspice, and salt. Give it all a good stir to evenly distribute those fall spices throughout the mixture.
- Cook the Pumpkin Butter: Once your ingredients are combined, place the saucepan on medium heat. Bring the mixture to a gentle simmer. You’ll need to stir it frequently so it doesn’t stick to the bottom or burn—pumpkin is known to catch quickly on the stove if left unattended! After it reaches a simmer, reduce the heat to low and let it cook for 20 to 30 minutes, stirring occasionally. The pumpkin butter will begin to thicken and darken slightly. You’ll know it’s done when it has a smooth, creamy texture, and your kitchen smells like pure autumn heaven.
- Add Vanilla (Optional): Once your pumpkin butter has finished cooking, remove it from the heat. If you want to add an extra layer of flavor, stir in a teaspoon of vanilla extract. This step is optional, but it really enhances the sweetness and gives the butter a richer taste.
- Cool and Store: Now that your pumpkin butter is ready, let it cool completely. Once cooled, transfer it to an airtight jar or container. It’ll keep in the fridge for up to two weeks—if it lasts that long! Trust me, this stuff is so good, you’ll find yourself sneaking spoonfuls straight from the jar.
- Serve: The fun part! Pumpkin butter is incredibly versatile. Spread it on toast, drizzle it over pancakes or waffles, or even swirl it into your morning oatmeal or yogurt. The options are endless, and it’s sure to add a delightful fall flavor to anything you pair it with.
Notes
- Don’t rush the cooking process: Low and slow is the way to go for rich, thick pumpkin butter.
- Taste as you go: Everyone has different preferences for sweetness and spice. Feel free to adjust the spices or sweeteners to your liking.
- Make it your own: If you prefer a little more zing, try adding a dash of lemon juice or zest. Or, if you’re feeling adventurous, add a splash of bourbon for a grown-up twist!
- Freeze it: If you make a big batch, you can freeze any extra pumpkin butter in an airtight container for up to three months. Just thaw it in the fridge when you’re ready to use it.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Spread, Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35 kcal
- Sugar: 6g
- Sodium: 20mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: Pumpkin Butter Recipe, Homemade Pumpkin Spread, Fall Flavored Spread