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You are here: Home » Condiments » Maple Pumpkin Butter

Maple Pumpkin Butter

October 28, 2013 · 15 Comments

This post may contain affiliate links. Please read my disclosure policy.

Maple Pumpkin Butter recipe by Barefeet In The KitchenPumpkin 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 recipe by Barefeet In The Kitchen

 

 

 

 

 

 

 

 

 

5 from 2 votes
Print
Maple Pumpkin Butter
Servings: 2 cups
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
  1. 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!
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Filed Under: Condiments Tagged With: Jam, Pumpkin

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    October 28, 2013 at 12:26 pm

    Can't wait to try this recipe!

    Reply
  2. Jenn S says

    October 28, 2013 at 12:29 pm

    I wish I had some of that right now…. it sounds sooo delicious!

    Reply
  3. Mary Callan says

    October 28, 2013 at 11:56 pm

    sounds like a great fall treat!
    Mary x

    Reply
  4. Kate says

    October 29, 2013 at 12:06 am

    This would be just perfect in the morning on a warm piece of toast!

    Reply
  5. Carla TePaske says

    October 29, 2013 at 12:32 am

    I agree with Kate, I am going to have this on a piece of English Muffin toast. 🙂

    Reply
  6. Mallory @ Because I Like Chocolate says

    October 29, 2013 at 3:37 am

    I'm Canadian so maple syrup virtually runs through my blood haha. Love this!

    Reply
  7. Magnolia Verandah says

    October 29, 2013 at 7:29 am

    Oh yes this is me!

    Reply
  8. Tricia Buice says

    October 30, 2013 at 4:09 pm

    This looks like the perfect spread. I'm all in! I don't think we need to worry about keeping it for three weeks.

    Reply
  9. dobbydo36 says

    November 4, 2013 at 11:07 am

    This looks wonderful! Any idea about the nutritional values? I make a similar great pumpkin butter and am curious. Thanks.

    Reply
  10. dobbydo36 says

    November 4, 2013 at 11:08 am

    This looks wonderful! Any idea about the nutritional values? I make a similar great pumpkin butter and am curious. Thanks.

    Reply
  11. s says

    December 29, 2017 at 1:20 pm

    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.

    Reply
  12. Deborah Rocque says

    September 25, 2019 at 9:05 pm

    could this pumpkin butter be put up in sealed jars as you would do with other preserves

    Reply
    • Mary Younkin says

      September 26, 2019 at 7:19 am

      This one is not shelf-stable for preservation, Deborah. I just keep it in the fridge and use it up.

      Reply
  13. Judy Peabody says

    November 15, 2019 at 10:28 am

    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!

    Reply
    • Mary Younkin says

      November 15, 2019 at 7:40 pm

      I’m so glad that you’re enjoying it, Judy!

      Reply

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