Pumpkin Butter
Smooth, spiced pumpkin butter made in just 30 minutes with pumpkin purée, apple cider, and warm fall spices. Naturally sweetened with maple syrup and less sugar than most recipes — perfect for spreading, swirling, or gifting.
Equipment
- heavy bottom pot
Ingredients
- 30 oz homemade pumpkin puree or 2 15 oz cans
- 1/3 cup pure cane sugar
- 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
- Combine: Add all ingredients to a large heavy-bottomed pot. Stir well.Cook: Bring to a gentle bubble over medium-high heat, then reduce to low. You want a steady simmer — adjust heat as needed.Simmer: Cook uncovered for 15–25 minutes, stirring occasionally, until thickened and glossy. For deeper flavor, cook an extra 5–10 minutes.Taste & adjust: Add more sugar or maple syrup for sweetness, extra pumpkin spice for warmth, or a pinch more salt to balance.Cool & store: Let cool completely before transferring to jars. Refrigerate for up to 2 weeks or freeze up to 3 months.
Tips & Variations
- Extra silky: Blend with an immersion blender after cooking for an ultra-smooth texture.Cider depth: Apple cider gives a richer flavor than juice.Spice swap: Try adding a little ground ginger or cardamom for a unique twist.Gifting: Jar it up with a ribbon and gift it as a homemade holiday treat.
Tried this recipe?Let us know how it was!