Whip up some of this Creamy Homemade Pumpkin Butter to enjoy during the entire fall season. Be prepared though – some of your pumpkin enthusiasts may end up requesting it year round.
That’s okay. This goodness is made from just six ingredients you most likely have in your pantry. And it’s ready to enjoy in thirty minutes.
Full credit for this awesome fall condiment goes to Tieghan Gerard at Half Baked Harvest. Tieghan offers instructions for two different cooking methods – stovetop or slow cooker. I choose stovetop every time with just twenty minutes of cook time.
- In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.
A note on the pumpkin pie spice – If you don’t have a supply of pumpkin pie spice handy, you can mix up your own.
- Combine 2 teaspoons ground cinnamon + 1/2 teaspoon ground cloves + 1/2 teaspoon ground ginger.
- That will provide more than enough for this recipe.
- Using the same ratios, why not make up even more so that you have a supply for next time?
- Bring to a low simmer over medium heat.
- Cook, stirring often for about 20 to 30 minutes.
- The pumpkin will have thickened slightly, but will still be spreadable.
- Give it a taste & add more maple syrup if you prefer it sweeter..
Remove from the heat and allow it to cool. The pumpkin butter will thicken as it cools.
- Transfer to glass jars.
- Store in the fridge for up to 1 month.
- Or in freezer safe containers for up to 3 months.
I did mention that this would be quick & easy, right? All comes in together in one pot in thirty minutes. My kind of recipe.
Ways to enjoy your Creamy Homemade Pumpkin Butter –
- Spread some on your warm Homemade Buttermilk Biscuits.
- Or on fresh-from-the-toaster Almond Bread.
- Stir a generous amount into your favorite yogurt.
- My family loves to top their Homemade Waffles with this treat.
- These awesome pumpkin rolls are begging for a schmear of this goodness.
Give as holiday gifts with instruction tags on how to keep it in the fridge or freezer. These decorative storage jars are perfect for gifting your pumpkin butter.
creamy homemade pumpkin butter
Inspired by Half Baked Harvest
Spread on toast and muffins or add it to your home-baked goods.
Ingredients
- 2 (16-ounce) cans pumpkin puree
- 1/3 cup apple cider
- 1/2 cup pure maple syrup (plus more if needed to sweeten)
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice (see Notes)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Instructions
-
In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.
-
Bring to a low simmer over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes.
Give it a taste & add more maple syrup if you prefer it sweeter..
-
Remove from the heat and allow it to cool. The pumpkin butter will thicken as it cools.
-
Transfer to glass jars. Store in the fridge for up to 1 month. Or in freezer safe containers for up to 3 months.
Recipe Notes
Pumpkin Pie Spice: If you don't have a supply of pumpkin pie spice, you can mix up your own with a combination of 2 teaspoons ground cinnamon + 1/2 teaspoon ground cloves + 1/2 teaspoon ground ginger.
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Need more pumpkin in your life?
