Pumpkin butter is a creamy, delicious and vegan spread that tastes like autumn in a jar. You can use it on toast, biscuits, waffles, oatmeal, yogurt and more. It’s easy to make at home with just a few ingredients and some spices. Here’s how to do it.
What You’ll Need
- pumpkin puree – You can use canned pumpkin or make your own from fresh pumpkins. If using canned pumpkin, add 1/2 cup of apple juice to the recipe.
- sugar – You can use regular sugar, coconut sugar or brown sugar depending on your preference.
- maple syrup – This adds some moisture and caramel flavor to the pumpkin butter.
- fresh and dried ginger – Using both kinds of ginger gives a nice balance of freshness and warmth to the pumpkin butter.
- nutmeg and cinnamon – These are classic spices for pumpkin that add depth and complexity.
- salt – This enhances all the flavors in the pumpkin butter.
- apple cider vinegar – This adds some acidity and brightness to the pumpkin butter.
See the recipe card at the end of this article for the exact measurements and instructions.
How to Make Pumpkin Butter
- In a large saucepan over medium heat, combine the pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, nutmeg, cinnamon and salt. Stir well to combine.
- Bring the mixture to a low simmer and cook uncovered, stirring occasionally, for about 30 minutes or until the pumpkin butter is thickened and darkened in color. You should be able to draw a line on the back of a spoon with the pumpkin butter.
- Stir in the apple cider vinegar and let the pumpkin butter cool slightly before transferring to jars or containers. Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Enjoy your homemade pumpkin butter on your favorite breakfast or snack items. You can also use it as an ingredient in other recipes, such as muffins, cakes, pies or cookies. Let us know how you like it in the comments below!
Ingredients
- 3 cups pumpkin puree (or two 15 oz cans)
- 1 cup sugar
- 1/4 cup maple syrup
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon dried ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons apple cider vinegar
Instructions
- In a large saucepan over medium heat, combine the pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, nutmeg, cinnamon and salt. Stir well to combine.
- Bring the mixture to a low simmer and cook uncovered, stirring occasionally, for about 30 minutes or until the pumpkin butter is thickened and darkened in color. You should be able to draw a line on the back of a spoon with the pumpkin butter.
- Stir in the apple cider vinegar and let the pumpkin butter cool slightly before transferring to jars or containers. Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Notes
- If using canned pumpkin, add 1/2 cup of apple juice to the recipe.
- You can adjust the amount of sugar and spices according to your taste preferences.
- You can also add other flavors to your pumpkin butter, such as vanilla extract, orange zest or cloves.
