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Maple Pumpkin Butter

Maple Pumpkin Butter

Experience the cozy flavors of fall with this Maple Pumpkin Butter, perfect for spreading on toast or enhancing your favorite desserts.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Other
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Butter
  • 1 cup pumpkin puree fresh pumpkin can be used for a more robust flavor
  • 1/2 cup maple syrup agave syrup works well for a lighter option
  • 1/4 cup brown sugar light brown sugar can be substituted if needed
  • 1/2 cup apple juice or apple cider try peach juice for a twist
  • 1/2 tablespoon lemon juice lime juice serves as a great alternative
  • 1 teaspoon ground cinnamon consider adding nutmeg for extra depth
  • 1/2 teaspoon ground nutmeg allspice can be a good substitute
  • 1/2 teaspoon ground ginger fresh ginger can intensify the flavor
  • 1/4 teaspoon ground cloves use sparingly or swap for cardamom if desired
  • 1/4 teaspoon salt Himalayan pink salt adds a gourmet touch

Equipment

  • Medium saucepan
  • Wooden Spoon
  • sterilized jars
  • ladle

Method
 

Directions
  1. In a medium saucepan, combine 1 cup of pumpkin puree, ½ cup of maple syrup, and ¼ cup of brown sugar over medium heat. Stir well with a wooden spoon until the mixture is smooth and fully blended, approximately 2 to 3 minutes.
  2. Pour in ½ cup of apple juice or cider along with the juice of half a lemon. Stir the mixture until it's fully combined, about 1 minute.
  3. Sprinkle in your spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Mix thoroughly for about 2 minutes.
  4. Increase the heat to medium-high and let the mixture come to a gentle boil, stirring occasionally for about 3-5 minutes.
  5. Allow the Maple Pumpkin Butter to simmer on low heat for 20-25 minutes, stirring occasionally until it thickens.
  6. Once desired thickness is reached, remove from heat and let cool in the saucepan for about 10-15 minutes.
  7. Transfer the warm Maple Pumpkin Butter into sterilized jars, sealing tightly.
  8. Place sealed jars in the refrigerator; it can be stored for up to two weeks.

Notes

Stir regularly while cooking, use sterilized jars, and feel free to adjust sweetness to taste.