Pumpkin Butter

Ingredients

• 30 oz Pure pumpkin puree (Two 15-ounce cans; use puree, not pumpkin pie filling)
• 0.5 cup Apple cider or apple juice (Either works; apple juice makes the result slightly sweeter)
• 0.5 cup Light brown sugar
• 0.333 cup Maple syrup
• 2 tbsp Pumpkin-pie spice
• 0.5 tsp Ground cinnamon
• 0.125 tsp Ground allspice
• 2 tsp Pure vanilla extract
• 0.25 tsp Kosher salt

Steps

1. 1

   In a medium saucepan, whisk together the pumpkin puree, apple cider or apple juice, brown sugar, maple syrup, pumpkin-pie spice, cinnamon, allspice, vanilla extract, and kosher salt.

2. 2

   Set the saucepan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom to prevent scorching, until the mixture darkens slightly and becomes thick and smooth, 25 to 30 minutes.

3. 3

   Transfer the pumpkin butter to a bowl, cover it, and refrigerate until completely cool, 2 hours or up to overnight.

4. 4

   Once cooled, transfer the pumpkin butter to an airtight container and refrigerate for up to 1 week. Serve as a spread or stir a spoonful into coffee, as desired.

Notes

Use canned pure pumpkin puree rather than pumpkin pie filling. The source suggests ground ginger, nutmeg, cardamom, or cloves as possible spice substitutions or additions. Recipe yield is 4 cups; structured data lists nutrition as 240 calories per serving.

Nutrition per serving

• spread
• snack
• vegetarian
• gluten-free
• dairy-free
• stovetop
• fall