Homemade Pumpkin Butter
This spread is great for breakfast, snacks and baking. Plus, you can adjust the sweetness and spices to make it just the way you like it. It’s quick to make and super yummy with those warm spices we all love. And it can be frozen, so it's a winner all around.
Servings 1.5 cups
Ingredients
- 2 cups pumpkin puree homemade puree or a 15-ounce can
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- ⅓ cup apple cider or apple juice
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice store-bought or homemade pumpkin pie spice
- pinch salt
Instructions
Stovetop method:
- Place 2 cups pumpkin puree in a large, heavy-bottomed saucepan.
- Stir in 1 teaspoon pumpkin spice, 2 tablespoons maple syrup, ⅓ cup apple cider (or apple juice), ½ teaspoon cinnamon, 1 teaspoon pumpkin spice and pinch salt.
- Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to low. Cover and simmer for about 20-30 minutes, stirring occasionally, until the mixture thickens and darkens in color.
- Taste and adjust the sugar or spices halfway and towards the end. The pumpkin butter should be thick enough to hold its shape on a spoon and spread without dripping.
Slow cooker method:
- Place 2 cups pumpkin puree in the crockpot or slow cooker.
- Stir in 2 tablespoons brown sugar, 2 tablespoons maple syrup, ⅓ cup apple cider (or apple juice), ½ teaspoon cinnamon, 1 teaspoon pumpkin spice and pinch salt.
- Cover and cook for about 3 hours, stirring occasionally. Taste and adjust the sugar or spices halfway and towards the end. The pumpkin butter should be thick enough to hold its shape on a spoon and spread without dripping.
- Transfer to a bowl and cool the pumpkin butter before using.
Storage:
- Store the butter in sterilized jars and refrigerate it for up to 3 weeks.
- For longer storage, you can freeze it for up to 6 months or process it in a water bath canner for shelf-stable preservation, which can last up to a year if stored in a cool, dark place.
Notes
Can you freeze pumpkin butter? Yes, and generally retains its texture after thawing, though there might be some slight changes. If it has separated, stir it well. If it's too soft and not thick enough, cook it over low heat to evaporate some of the liquid.
