Description
This easy Pumpkin Butter recipe is a delicious and versatile fall treat. Made with simple ingredients, it’s perfect for spreading on toast, biscuits, muffins, or using as a topping for pancakes, waffles, and yogurt.
Ingredients
Units
Scale
- 1 (15 oz) can 100% pure pumpkin
- 1/2 cup apple cider or apple juice
- 1 teaspoon vanilla extract
- 2/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
Instructions
- Combine Ingredients: In a large saucepan, combine the pumpkin puree, apple cider (or apple juice), vanilla extract, brown sugar, cinnamon, pumpkin pie spice, and salt. Stir well to combine.
- Simmer: Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 30-40 minutes, or until thickened to your desired consistency. Stir frequently to prevent sticking and burning.
- Adjust and Serve: Taste and adjust the spices to your preference. Serve warm or cold and enjoy!
Notes
- For a smoother pumpkin butter, you can blend the mixture with an immersion blender or in a regular blender until smooth.
- Store leftover pumpkin butter in an airtight container in the refrigerator for up to 2 weeks.
- This pumpkin butter can also be frozen for longer storage.
- Feel free to experiment with other spices, such as ginger, nutmeg, or cloves.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120kcal
- Sugar: 20g
- Sodium: 35mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
