Description
A creamy and delicious homemade pumpkin butter recipe that is perfect for spreading on toast or using in desserts.
Ingredients
Scale
- 1 can (15 oz / 425g) pumpkin puree
- ½ cup apple cider (or apple juice)
- ½ cup brown sugar (adjust sweeter if desired)
- 2 tbsp maple syrup (for depth & silkiness)
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice (or mix: nutmeg, ginger, clove)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: zest of ½ orange (adds warm brightness)
Instructions
- Add pumpkin puree, apple cider, brown sugar, maple syrup, cinnamon, pumpkin pie spice, and salt to a medium saucepan. Stir and bring to a gentle simmer over medium heat.
- Reduce heat to low and let cook 20–35 minutes, stirring often, until the texture becomes thick, glossy, and spreadable, and the flavor becomes deeper and caramelized. If it starts to sputter, turn heat down — slow & low is key.
- Remove from heat and stir in vanilla extract (and orange zest if using). Cool completely before storing.
- Transfer to a jar and refrigerate up to 2 weeks. Freezes beautifully for 3–4 months.
Notes
- Adjust the sweetness to your preference by adding more brown sugar or maple syrup.
- For a unique flavor, try adding other spices like nutmeg or ginger.
- Ensure to store in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg