Thick, creamy, and bursting with fall flavors, this Pumpkin Butter recipe is so easy to make at home! All you need are a few pantry staples, and you’ll be enjoying this lovely spread in no time.
3½cupspumpkin pureeor 1 (29 ounce) can (not pumpkin pie filling)
¾cuppacked brown sugar(150g)
¾cupapple cider or juice(180mL)
2tspvanilla extract(30mL)
1tspcinnamon
2tsppumpkin pie spice
¼cupMaple syrup(60mL)
Instructions
Add all the ingredients to a medium pan and place over medium heat.
Bring to a boil while stirring constantly then reduce to a simmer and continue stirring until the pumpkin butter has thickened, about 20 minutes. You'll also notice the color will deepen as the sugars caramelize.
Transfer to a mason jar and enjoy.
Notes
Use a splatter guard to keep splattering to a minimum.
Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
If your pumpkin purée is watery, you will have to increase the cooking time.
Depending on how sweet you’d like your pumpkin purée to be, you can add more or less sugar. Also, keep in mind that some apple ciders and juice have sugar added and will affect the sweetness of the pumpkin butter.
Pumpkin butter will continue to thicken as it cools, so avoid simmering it for more than 20 minutes.