A few pantry ingredients and one pot are all you need for a dreamy pumpkin spread for morning, noon and night snacking pleasure. As a bonus, it will make your kitchen smell of fall like nothing else! Pure pumpkin puree (not pumpkin pie filling) is simmered with fragrant pumpkin-pie spice and cinnamon and then sweetened with maple syrup and brown sugar. Spread the butter on toast and muffins or try adding a spoonful to your cup of joe for a twist on a pumpkin-spiced latte. Spoon some into a jar and wrap it up with a thoughtful note for an edible gift.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 30 min |
| Yield: | 4 cups |
Ingredients
- Two 15-ounce cans pure pumpkin puree
- 1/2 cup apple cider or apple juice
- 1/2 cup light brown sugar
- 1/3 cup maple syrup
- 2 tablespoon pumpkin-pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 teaspoons pure vanilla extract
- Kosher salt
Instructions
- Whisk the pumpkin, apple cider, brown sugar, maple syrup, pumpkin-pie spice, cinnamon, allspice, vanilla and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, stirring often with a rubber spatula to make sure the bottom doesn’t burn, until the mixture darkens slightly and is thick and smooth, 25 to 30 minutes.
- Transfer the pumpkin butter to a bowl, cover and cool completely in the refrigerator, 2 hours and up to overnight. Once cooled, refrigerate in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 240 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 7 g |
| Sugar | 44 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 682 mg |
Reviews
Question! Can this recipe be canned using the water bath process?