Buttery, smooth, and packed with fall flavors, this homemade Pumpkin butter, can be made in about 30 minutes with homemade purée or canned.
I use less sugar than most recipes, so you might want to adjust and add more sugar if you like yours a bit sweeter.
It is excellent on toast, biscuits, waffles, oatmeal, yogurt, baked goods, and anything you would like to add some sweet fall flavor to.
Pumpkin Butter
Buttery, smooth fall spiced pumpkin butter.
Equipment
- heavy bottom pot
Ingredients
- 30 oz pumpkin puree 2 15 oz cans or homemade
- 1/3 cup demeraha sugar or coconut, monk fruit, or stevia
- 1/4 cup maple syrup or honey
- 1/2 cup apple cider or juice
- 2-3 tsp pumpkin pie spice
- pinch of salt
- 1 tsp vanilla
Instructions
- Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
- Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
- Cook, uncovered, for 15-25 minutes, stirring occasionally. This is about a 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture.
- Taste and adjust seasonings as needed, adding more sugar or maple syrup for sweetness, pumpkin pie spice for warmth, or salt to balance the flavors. This recipe has a lot less sugar then most, so you might want your a little sweeter.
- Let cool completely and store in the fridge or the freezer.
Tried this recipe?Let us know how it was!