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Pumpkin butter is a thick, richly spiced spread that is perfect on top of toast or muffins. It is also delicious swirled into oatmeal or yogurt, dolloped onto crackers, or spooned over ice cream.
Pumpkin butter is one of the most versatile fruit spreads I make. If you are a pumpkin lover, this recipe is for you.
Easily adaptable to use what you have on hand and to suit your preferences, I swapped out some of the brown sugar for maple this time and I really liked the hint of maple in the end.
Maple Pumpkin Butter
Ingredients
- 15 ounces pumpkin puree
- 2/3 cup light brown sugar
- 1/3 cup maple syrup
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/16 teaspoon ground cloves
Instructions
- Combine all ingredients in a medium size saucepan. Stir to combine. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, stirring frequently, until thickened. Transfer to a jar and store in the refrigerator for up to 3 weeks. Serve as you would jam or jelly. Enjoy!
Can't wait to try this recipe!
I wish I had some of that right now…. it sounds sooo delicious!
sounds like a great fall treat!
Mary x
This would be just perfect in the morning on a warm piece of toast!
I agree with Kate, I am going to have this on a piece of English Muffin toast. 🙂
I'm Canadian so maple syrup virtually runs through my blood haha. Love this!
Oh yes this is me!
This looks like the perfect spread. I'm all in! I don't think we need to worry about keeping it for three weeks.
This looks wonderful! Any idea about the nutritional values? I make a similar great pumpkin butter and am curious. Thanks.
This looks wonderful! Any idea about the nutritional values? I make a similar great pumpkin butter and am curious. Thanks.
Hi! I usually do not post comments about anything. This time I must say something about this recipe. I read about it this morning, it sounded sooo good I had to look to see if I had all of the ingredients to make it. Yes! I mixed it all together, cooked it and sampled it. It is a perfect combination of flavors and a nice treat for fall and winter. Will see if it lasts 3 weeks! I will be cooking this again sometime in the future.
could this pumpkin butter be put up in sealed jars as you would do with other preserves
This one is not shelf-stable for preservation, Deborah. I just keep it in the fridge and use it up.
This is delicious and I just made it for my bed and breakfast in Luray, Virginia. I used pure NY Maple, added some real butter (about two tablespoons) and substituted the cardamom for nutmeg. Simply delicious – and easy! The guests will love it this weekend!
I’m so glad that you’re enjoying it, Judy!
Hi I was wondering if I can use the water canning method on this to make it last longer?
Hi Rachel, unfortunately, to the best of my knowledge pumpkin is not considered safe for canning.
Excellent!! I followed the recipe exactly. Then put it on some toast, adding a sprinkling of pumpkin seeds on top. I will definitely make again. I may try a little less sugar, only to try to shape off a few calories. But it is so wonderful just as it is!
Thank you, Ruthie.
can this be frozen ?
I haven’t frozen it myself, but that should work fine. Just give it a stir when it thaws.