Go Back
Print
Creamy Homemade Pumpkin Butter

creamy homemade pumpkin butter

Inspired by Half Baked Harvest

Spread on toast and muffins or add it to your home-baked goods.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 cups
Author Rosemary Stelmach

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

  1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.  

  2. 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..

  3. Remove from the heat and allow it to cool. The pumpkin butter will thicken as it cools.

  4. 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.