Description
This Easy Maple Pumpkin Butter recipe is a deliciously smooth, spiced spread made with pumpkin purée and pure maple syrup. Simmered gently on the stovetop with warm spices like cinnamon, ginger, cloves, and nutmeg, it offers a rich, autumnal flavor perfect for toast, pancakes, oatmeal, or yogurt. Naturally sweet and vegan, this homemade pumpkin butter is a versatile fall condiment that stores well in the refrigerator or freezer.
Ingredients
Scale
Ingredients
- 1 (15 oz) can pumpkin purée
- ½ cup pure maple syrup
- ¼ cup apple juice or apple cider
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- â…› teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, combine pumpkin purée, maple syrup, apple juice or apple cider, cinnamon, ginger, cloves, nutmeg, and salt. Stir well to mix all ingredients thoroughly.
- Simmer Mixture: Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20–25 minutes, stirring frequently to prevent the mixture from sticking to the pan. The pumpkin butter will thicken and darken in color as it cooks.
- Add Vanilla and Cool: Remove the saucepan from heat and stir in the vanilla extract. Allow the pumpkin butter to cool completely in the pan before transferring it.
- Store Properly: Once cooled, transfer the pumpkin butter to a glass jar or airtight container. Store it in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- For a smoother texture, blend the pumpkin butter with an immersion blender before cooling to eliminate any lumps.
- This pumpkin butter freezes well for up to 3 months; thaw in the refrigerator before use.
- Enjoy it spread on toast, drizzled over pancakes, stirred into oatmeal, or swirled into yogurt for a cozy fall treat.
