Pumpkin Butter Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
My Pumpkin Butter Recipe is rich, creamy, and perfectly spiced. Ready in 45 minutes, like pumpkin pie in a jar—better than store-bought!
Course:
Snacks
Cuisine:
American
Servings: 2 cups
Ingredients
- 1 can (15 oz/425 g) pumpkin puree
- ½ cup (3 oz/85 g) dark brown sugar
- ⅓ cup (2½ fl oz/71 ml) apple juice
- 2 tablespoons pure maple syrup
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
To Make the Homemade Pumpkin Butter
-
In a medium heavy-bottomed saucepan, combine the pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, ginger, and nutmeg.
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Place over medium-low heat and stir constantly until the mixture begins to simmer.
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Reduce the heat to low and allow the mixture to gently simmer for about 30 minutes, stirring frequently until thickened and deepened in color.
-
Remove from the heat and stir In the vanilla and salt. Allow to cool completely before using.
To Serve and Store the Homemade Pumpkin Butter
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Serve as a spread for toast or scones. Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe Notes
- Use homemade or canned pumpkin puree. You can use store-bought pumpkin OR use my pumpkin puree recipe. Be careful not to use pumpkin pie filling rather than pumpkin puree, as that is very different.
- Heat puree in a heavy-bottomed saucepan. I recommend a good-quality, heavy-bottomed saucepan when making this, so the mixture doesn’t burn on the bottom of the pot while cooking for 30 minutes.
- Stir frequently. Stirring keeps the mixture from burning.
- Watch the pot. Don’t walk away while cooking, as the mixture can quickly overheat.
- Watch for splatter. This mixture will splatter as it is very thick. If you have a splash guard, use it!
- Use good-quality apple juice for this recipe. It makes a huge difference in taste.
- Cool completely. The pumpkin butter continues to thicken as it cools.