Pumpkin Butter

5 from 3 votes

Pumpkin Butter is an absolute fall staple! This recipe is as delicious as it is versatile, made with creamy pumpkin puree, maple syrup and all those warm fall spices like cinnamon and cloves! Spread it over warm baked bread, fluffy waffles, biscuits and dinner rolls! Yield: 2 cups

Course Condiment

Cuisine American

Keyword how to make pumpkin butter, pumpkin butter, pumpkin butter recipe

Prep Time 5

Cook Time 20

Servings

Calories 32kcal

Author Trish - Mom On Timeout

Ingredients

15 ounces pumpkin puree 15 ounce can
½ cup brown sugar light or dark
⅓ cup apple cider
¼ cup granulated sugar
¼ cup maple syrup or honey but I prefer maple syrup
1 tablespoon lemon juice
¾ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon sea salt
⅛ teaspoon ground cloves

Instructions

Combine the pumpkin puree, brown sugar, apple cider, granulated sugar, maple syrup, lemon juice, pumpkin pie spice, ground cinnamon, sea salt and ground cloves in a medium sauce pan over medium high heat.
Bring mixture to a boil, stirring frequently. Once it reaches boiling, reduce heat to low and cover the pan.
Continue cooking, stirring occasionally, so the pumpkin butter doesn't burn on the bottom, until thickened, about 20 to 25 minutes.
Remove from heat and let pumpkin butter cool completely before transferring to an airtight container. Store pumpkin butter in the refrigerator for up to 2 weeks.
For a super smooth consistency, use an immersion blender.

Video

Notes

Storage Information

Store fully cooled Pumpkin Butter in an airtight container in your fridge for up to 2 weeks.

To Freeze

This recipe is so amazing, you can even make a batch (or several) to freeze. Store in a freezer safe container for 3 to 6 months. Perfect for making ahead of time and handing out as gifts during the holidays, simply thaw overnight in the refrigerator before enjoying!

Nutritional information is for 1 tablespoon of pumpkin butter,

Nutrition