The Coziest Homemade Pumpkin Butter
There’s something magical about the rich, velvety texture of homemade pumpkin butter that store-bought versions just can’t match. In just 15 minutes of prep, you’ll have a kitchen filled with the comforting aroma of fall, and in under an hour, you’ll be savoring every spoonful.
Ingredients
- 1 can 15 oz/425 g pumpkin puree
- ½ cup 3 oz/85 g dark brown sugar
- 2 tablespoons pure maple syrup
- ⅓ cup 2½ floz/71 ml apple juice
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a medium saucepan, combine the pumpkin puree, brown sugar, maple syrup, apple juice, cinnamon, ginger, and nutmeg and cook over medium heat, stirring frequently, until the mixture begins to boil.
- Turn the heat to low and allow the mixture to gently simmer for about 30 minutes, until it is dark and thickened, stirring often to prevent burning.
- Remove from the heat and stir In the vanilla and salt. Allow to cool down completely before using. Store the remaining pumpkin butter in an airtight container in the refrigerator. Use within 2 weeks.
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