Description
This easy homemade pumpkin butter recipe is made with pumpkin, warm spices, and maple syrup for a rich, cozy spread perfect for toast, oatmeal, baking, and fall breakfasts.
Ingredients
Units
Scale
- 3 1/2 cups (29 oz) pumpkin puree (fresh roasted pumpkin recommended) see notes for canned pumpkin
- 1/2 cup sugar (adjust to taste)
- 1/4 cup maple syrup
- 1 1/2 teaspoons fresh ginger, freshly grated or pressed
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated not packed down
- 1/2 teaspoon sea salt (more to taste)
- 2 teaspoon apple cider vinegar
- Optional: 1/4 teaspoon ground cloves
Instructions
- Roast pumpkin according to these instructions (or see notes for canned pumpkin)
- To a heavy bottom sauce pan add pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, cinnamon, nutmeg, and salt.
- Bring to a low simmer, uncovered, stir every five minutes until the color darkens and the pumpkin butter stays firm on a spoon.
- Stir in apple cider vinegar and store in the fridge for 2 weeks or freeze for up to 6 months.
Notes
This recipe is fully spiced. If you prefer less of a spiced flavor, skip the fresh ginger and add half of the spices, taste and adjust adding more to your liking. You can also use pumpkin pie spice.
If using canned pumpkin, add 1/2 cup of apple cider or apple juice in with the simmering ingredients. Adjust sugar taste.
The color of your pumpkin butter will vary depending on what type of pumpkin or squash you use. Canned pumpkin will be darker.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 37
- Sugar: 7.3 g
- Sodium: 50.7 mg
- Fat: 0.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 9.3 g
- Fiber: 1 g
- Protein: 0.4 g
- Cholesterol: 0 mg