The sweet and warming spices found in this pumpkin butter elevates your toast, pancakes, and plain yougurt. Perfect for pumpkin spice season!
Cook Time30 minutesmins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: autumn, fall, fruit spread, pumpkin spice
Servings: 2cups
Author: Monique Creary
Ingredients
2cupscanned 100% pure pumpkin (about 462mL)
¼cuppure maple syrup(60mL)
¼cupsbrown sugar
½tspground cinnamon
⅛tspground ginger
⅛tspground allspice
⅛tspground cloves
⅛tspground nutmeg
½cupapple juice
¼tspsalt
½tsppure vanilla extract
Instructions
In a saucepan, combine all the ingredients, except for the vanilla extract, and stir well. Bring mixture to a boil over medium-high heat.
When the mixture comes to a boil, reduce the heat to low and simmer for 30 minutes, stirring occasionally. You can partially cover the saucepan to minimize any splatter.
Remove the pan from the heat, and stir in the vanilla.
Allow to cool. Transfer to an airtight container and refrigerate.
Notes
This can be kept in a sealed container in the fridge for up to two weeks, or frozen for about six months.
Make sure that you don't mistakenly use pumpkin pie filling instead of 100% pure pumpkin puree. The former has a lot of sugar and additives, so your pumpkin butter won't come out the same.
I like making my own "pumpkin pie" spice mix. If you already have a mix in your spice cabinet, feel free to us that in place of the warming spices in this recipe.
If you don't have apple juice (or apple cider), feel free to substitute water, but you may want to add another tablespoon of sugar.
If you want the pumpkin to have a thicker consistency, you can continue to simmer uncovered.