Description
Smooth, spiced, and perfectly sweet, this homemade pumpkin butter is a cozy fall spread for toast, pancakes, or baking. Easy to make and full of autumn flavor.
Ingredients
- 2 cups pumpkin puree
- 1/2 cup apple cider or apple juice
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
Instructions
- In a medium saucepan, combine pumpkin puree, apple cider, brown sugar, maple syrup, and spices. Stir well to blend.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often.
- Reduce heat to low and cook for 20–30 minutes, stirring occasionally, until thickened and fragrant.
- Taste and adjust sweetness or spices as needed. Add a splash more cider if too thick.
- Remove from heat, let cool slightly, then transfer to clean jars. Refrigerate until ready to use.
Notes
Store pumpkin butter in the refrigerator for up to 2 weeks or freeze for up to 3 months. Delicious on toast, pancakes, yogurt, or as a filling for baked goods.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American