Pumpkin Butter Recipe

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Steps to Make It.

Ingredients

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Nutritions

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PHP Directions

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HTML Directions

1. 1

   Gather Ingredients
   

   Gather the ingredients.

2. 2

   Combine Ingredients in Saucepan
   

   In a medium saucepan over medium heat, combine the pumpkin, apple cider, maple syrup, pumpkin pie spice, salt, and cinnamon stick. Raise the heat to high and bring the mixture to a boil.

3. 3

   Cook Until Thickened
   

   Lower the heat to medium and cook, stirring often, until the mixture thickens, 20 to 25 minutes.

4. 4

   Cool and Add Vanilla
   

   Remove from the heat. Discard the cinnamon stick, add the vanilla and stir. Let cool for about an hour before using.

5. 5

   Store Pumpkin Butter
   

   Transfer to an airtight container to store.

Like all fruit butters—apple butter, stone fruit butter, and pumpkin butter—this recipe is low in sugar and thick, perfect for topping biscuits or using as the filling between cake layers. While fruit butter tends to fall into the same category as jellies and jams and can be used in the same application, fruit butter has a more concentrated flavor and far less sugar than its jam counterpart.

There is no dairy in this "butter," but the consistency is creamy and the texture is thick like butter, thus the name. This recipe uses pumpkin purée instead of pumpkin pie filling to control the amount of sugar, spices and other ingredients. Be sure to read the label carefully to be certain you are purchasing pumpkin purée and not pumpkin pie filling since this mistake could lead to overly sweet pumpkin butter.

Make this pumpkin butter in large batches then add to pretty jars to give out as a festive autumn gift to friends, family members, teachers, or neighbors. A cute gift idea would be to pair a jar of this pumpkin butter with a loaf of delicious sourdough bread.

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