Description
A delicious and smooth homemade pumpkin butter, perfect for spreading on toast and pancakes.
Ingredients
Scale
- 3 cups pumpkin puree (canned or homemade)
- 1 cup apple cider or juice
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the pumpkin puree, apple cider, brown sugar, and maple syrup. Stir well to mix.
- Add Spices: Add the cinnamon, ginger, nutmeg, cloves, and a pinch of salt to the mixture. Stir to incorporate all the spices evenly.
- Cook the Mixture: Place the saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to low.
- Simmer: Let it simmer for about 30-40 minutes, stirring occasionally, until the mixture thickens and reaches a spreadable consistency.
- Add Vanilla: Once the desired consistency is reached, remove the saucepan from heat and stir in the vanilla extract.
- Cool: Allow the pumpkin butter to cool. Once cooled, transfer it to airtight jars or containers.
Notes
- Consistency Check: The pumpkin butter is done when it holds its shape on a spoon and doesn’t run off easily.
- Make it Smoother: For an extra smooth texture, you can blend the mixture with an immersion blender before cooling.
- Storage: Store in the refrigerator for up to two weeks, or freeze for longer storage.
- Serving Suggestions: Enjoy on toast, pancakes, oatmeal, or as a filling for baked goods.
- Adjust Sweetness: Taste and adjust the sweetness according to your preference. More sugar or maple syrup can be added if desired.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Spreads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg