Enjoy the cozy flavors of fall with this easy Pumpkin Butter recipe! It's made with canned pumpkin puree, apple cider, brown sugar, cinnamon, clove, nutmeg, and ginger powder.
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This pumpkin butter adds spice and everything nice to a variety of foods. Spread it on your toast in the morning or pancakes for an extra special treat.
Inspired by my Apple butter recipe, this pumpkin butter is not only delicious but also incredibly versatile.🍂
Ingredients
- Pure pumpkin puree: The base provides a rich, smooth texture and natural sweetness. I used Libby's 100% pumpkin puree.
- Apple Cider: Adds sweetness and acidity, balancing the richness of the pumpkin.
- Light brown sugar: Sweetens the butter and contributes a hint of molasses flavor.
- Ground cinnamon: Adds warm, sweet notes that enhance the flavors of fall.
- Ground cloves: Adds warmth and depth.
- Ground ginger: Adds a warm, spicy flavor.
- Freshly grated nutmeg: Provides a warm, nutty flavor.
- Salt: Balances sweetness and enhances the flavors of the other ingredients.
See the recipe card for quantities.
How to Make Pumpkin Butter
1. Combine: In a saucepan, mix pumpkin puree, apple cider, brown sugar, cinnamon, cloves, ginger, nutmeg, and salt.
2. Heat: Bring to a boil over medium-high heat, stirring occasionally.
3. Simmer: Reduce heat to low, cover slightly ajar, and simmer for 20 minutes, stirring occasionally.
4. Cool: Remove from heat, let cool, then transfer to a jar and refrigerate.
Storage & Reheating
Pumpkin butter can be stored in a covered container in the refrigerator for up to two weeks.
❄️ Make Ahead & Freezing
Pumpkin butter can be frozen for up to three months. To freeze, transfer to an airtight container.
Camila's Tips & Variations
- Adjust the Sweetness: Feel free to modify the amount of brown sugar to suit your taste. You can also use maple syrup for a unique twist.
Frequently Asked Questions
Why is my pumpkin butter too thin?
If your pumpkin butter is too thin, continue to simmer it uncovered for a bit longer to allow more moisture to evaporate until it reaches your desired thickness.
Can I use other spices?
Yes! You can use spices like allspice, cardamom, or any other flavors you enjoy-just adjust the amounts to your taste, as some can be quite strong. Feel free to omit anything you don't like.
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Recipe
Pumpkin Butter
Equipment
- Medium heavy saucepan
Ingredients
- 1 (15 oz) can 100% pure pumpkin I used Libby 's brand
- ½ cup apple cider, apple juice or water
- 132 g (packed) light brown sugar (132g)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
Instructions
- Combine Ingredients: In a medium, heavy saucepan, mix the pure pumpkin puree, apple cider, light brown sugar, ground cinnamon, ground cloves, ground ginger, freshly grated nutmeg, and salt.
- Heat the Mixture: Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally. It will sputter due to its thickness.
- Simmer: Once boiling, reduce the heat to low. Cover the saucepan with the lid slightly ajar and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
- Cool and Store: After 20 minutes, remove the saucepan from the heat and let the pumpkin butter cool completely. Once cooled, transfer it to a jar and refrigerate until ready to serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
