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.
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!
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Anonymous says
Can't wait to try this recipe!
Jenn S says
I wish I had some of that right now…. it sounds sooo delicious!
Mary Callan says
sounds like a great fall treat!Mary x
Kate says
This would be just perfect in the morning on a warm piece of toast!
Carla TePaske says
I agree with Kate, I am going to have this on a piece of English Muffin toast. 🙂
Mallory @ Because I Like Chocolate says
I'm Canadian so maple syrup virtually runs through my blood haha. Love this!
Magnolia Verandah says
Oh yes this is me!
Tricia Buice says
This looks like the perfect spread. I'm all in! I don't think we need to worry about keeping it for three weeks.
dobbydo36 says
This looks wonderful! Any idea about the nutritional values? I make a similar great pumpkin butter and am curious. Thanks.
dobbydo36 says
This looks wonderful! Any idea about the nutritional values? I make a similar great pumpkin butter and am curious. Thanks.
s says
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.
Deborah Rocque says
could this pumpkin butter be put up in sealed jars as you would do with other preserves
Mary Younkin says
This one is not shelf-stable for preservation, Deborah. I just keep it in the fridge and use it up.
Judy Peabody says
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!
Mary Younkin says
I’m so glad that you’re enjoying it, Judy!