Pumpkin Butter Recipe
Yield: 14 servings
Calories: 88kcal
Pumpkin butter is a delicious and versatile spread that can be enjoyed on toast, in yogurt, or even used as a filling for pastries.
Ingredients
- 29 ounces (822 g) canned pumpkin puree
- ¾ cup (149 g) packed brown sugar
- ½ cup (120 ml) apple cider, or juice
- ¼ cup (60 ml) maple syrup, or honey
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) pumpkin pie spice
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon (1 g) kosher salt
Instructions
- Combine the Ingredients - In a medium saucepan, whisk together the pumpkin puree, brown sugar, apple cider, maple syrup, lemon juice, pumpkin pie spice, vanilla, and salt.
- Simmer the Pumpkin Butter - Bring the mixture to a boil over medium-high heat, reduce heat to low and simmer. Cook, frequently stirring, for 20 minutes or until thickened. Taste and season with more sweetener or spices as dersired.
- To Serve - Serve warm or cool completely. Store in an airtight container in the refrigerator.
Notes
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Recipe Yield: About 3 ½ cups
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Serving Size: 1/4 cup
- Pumpkin Substitutes: If a large 29-ounce can is unavailable, use two 15-ounce cans of pumpkin puree. Alternatively, use 3 ⅓ cups of fresh pumpkin puree made from scratch.
- Homemade Pumpkin Pie Spice Blend: Combine 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon allspice, and ⅛ teaspoon cloves.
- Smoother Texture: Puree the pumpkin butter in a blender or food processor.
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Storing: Store the cooled pumpkin butter in an airtight container or glass jars in the refrigerator for up to 2 weeks. Freeze for up to 1 month.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 90mg | Potassium: 163mg | Fiber: 2g | Sugar: 18g | Vitamin A: 9140IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
Recipe Link
Recipe Video