Pumpkin Butter
This easy pumpkin butter is the perfect spread for fall breakfasts.
Servings: 24
Ingredients
- 3 1/2 cups pumpkin puree homemade or 2 15-ounce cans
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
Instructions
- Combine all ingredients in 10-inch skillet or wide saucepan stir well to mix. Set over medium heat and cook, stirring occasionally.3 1/2 cups pumpkin puree, 1/4 cup brown sugar, 1/4 cup maple syrup, 2 teaspoons vanilla extract, 2 teaspoons lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon fine sea salt
- After 5-7 minutes, the mixture will start to sizzle as the water is cooking out. At this point, stir the mixture more often to prevent any scorching or sticking.
- Check for thickness after 15 minutes of cooking, and cook longer if you want the pumpkin butter to be thicker. Once thickened to your liking, taste and adjust spices.
- Transfer to jars or another airtight container and let cool completely. Store in the refrigerator or freezer. Do not process for canning; pumpkin butter is too low in acid for safe canning.
Notes
- If using fresh pumpkin puree, the cook time will be increased to account for the extra water content.
- Makes approximately 3 cups.
- This must be stored in the fridge or freezer. It is not suitable for canning.
