Go Back
Print Recipe

Pumpkin Butter

Make homemade pumpkin butter that celebrates all the warm, sweet flavors of fall: cinnamon, apples, and pumpkin.

Ingredients

  • 4 cups fresh or canned pumpkin puree
  • 2/3 cup apple cider
  • 2 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ground ginger
  • 1/2 cup brown sugar loosely packed
  • 1/2 cup maple syrup
  • 1 tsp apple cider vinegar
  • 1 pinch salt

Instructions

  • In a saucepan over medium heat, combine pumpkin puree, apple cider, spices, brown sugar, maple syrup, apple cider vinegar, and a small pinch of salt.
  • Stir mixture until sugar is dissolved and all the ingredients are well incorporated.
  • Bring to a gentle boil over medium heat until the mixture thickens. Stir frequently to keep the butter from sticking to the pan. Once it is thick enough to hold its shape mounded on a spoon, turn off the heat and allow to cool.
  • Transfer to an air-tight container and keep in the fridge for up to one week. You can also freeze pumpkin butter in freezer-safe containers or freezer bags and pull out as needed. Defrost in the refrigerator.

Notes

Substitute apple juice for apple cider, or lemon juice for apple cider vinegar. You may also use either a full cup of brown sugar or a full cup of maple syrup for the sweetener.
Use pumpkin butter as a topping for toast, pancakes, waffles, and yogurt, or stirred into oatmeal or coffee.