Pumpkin Butter
Homemade pumpkin butter is creamy, sweet, and packed with fall spices. Spread it atop scones or toast, use to fill cinnamon rolls, or stir into your morning bowl of yogurt.
Ingredients
- 1 (15-ounce) can pumpkin puree NOT pumpkin pie filling
- ½ cup apple cider (120 ml)
- ⅔ cup light or dark brown sugar (135 grams)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
Instructions
- Add the pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, and salt to a medium saucepan and whisk until fully combined.
- Place the saucepan over medium-low heat (I set mine to 2 or 3 on my burner). Cook for 35 to 40 minutes, stirring every 2 to 3 minutes so that it doesn’t burn. If needed, you can place a lid slightly ajar on top of the saucepan to prevent any splatters.
- Once the pumpkin butter has thickened and reached your desired consistency, remove it from the heat. Add the vanilla extract and mix until fully combined.
- Transfer the pumpkin butter to a heat-proof container and let it cool completely at room temperature, then refrigerate until ready to use.
Video
Notes
Storage instructions: Pumpkin butter may be stored in an airtight container in the fridge for up to two weeks.
Freezing Instructions: Pumpkin butter will freeze well for up to 3 months, thaw overnight in the refrigerator.