Homemade Pumpkin Butter Recipe
Made with pumpkin purée, apple cider, and warm fall spices, this thick, spreadable butter brings concentrated pumpkin flavor to cocktails, toast, and baking. Perfect for fall whiskey cocktails, pancakes, or as a glaze for roasted meats.
Equipment
- Sauce pan
- Wooden spoon
- Whisk
Ingredients
- 15 oz Pumpkin purée
- ⅓ cup apple juice or apple cider
- ¾ cup white sugar or substitute maple syrup or honey for deeper flavor
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Combine everything: Dump all ingredients into a large saucepan. Whisk until everything is well combined and smooth.
- Bring to a boil: Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
- Simmer and stir: Reduce heat to low and let it simmer for 25 minutes.
- Stir frequently. This stuff will burn if you walk away, and burnt pumpkin butter is a waste of good ingredients. You're looking for a thick, spreadable consistency, but not paste-like.
- Cool and store: Let it cool completely, then transfer to a clean glass jar (Ball jam jars are perfect). Store in the fridge for a couple of weeks or in the freezer for months.
Video
Nutrition
Serving: 16ozCalories: 48kcalCarbohydrates: 12gProtein: 0.3gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 63mgFiber: 1gSugar: 11gVitamin A: 4137IUVitamin C: 1mgCalcium: 9mgIron: 0.4mg
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