Spiced Pumpkin Butter

Guess what? Fall is very nearly here! While it isn't official, and it is still hot here in Florida, I couldn't resist diving into the pumpkin flavored goodness that is fall a little early this year. Truthfully, I keep a can or two of pumpkin puree in my pantry year round. Not only is it good for you, but it tastes great in soups, pancakes, muffins, and more.

Today I made a quick and easy pumpkin butter full of good spices and sweeteners. I like to make mine rich with spices so I add in a little extra. This recipe is amazing on toast or drizzled over breakfast pancakes and french toast. You can even use it as a topping on vanilla ice cream or cakes.  If you love pumpkin like I do, you have to give my recipe for Spiced Pumpkin Butter a try. Grab these ingredients from your pantry and let's get started!

Spiced Pumpkin Butter

You can use a 14.5 ounce can of pumpkin or 1 3/4 cup of homemade pumpkin puree.

Ingredients:

• 1 3/4 cup or a 14.5 oz. can pumpkin puree
• 2 Tbsp. apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 2 tsp. pumpkin pie spice (How to make pumpkin pie spice.)
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1 tsp. vanilla extract
• 1/2  cup apple juice

Directions:

1. Place pumpkin puree, apple cider vinegar, maple syrup, brown sugar, apple juice, and pumpkin pie spice in a large saucepan over medium high heat and bring to a low boil, stirring constantly.
2. Reduce heat to low and simmer for 20 minutes. Stir frequently.
3. Remove from burner and stir in vanilla. Cool completely then transfer to a jar with a tight fitting lid.

This will keep in the refrigerator for up to 3 weeks. If you think you won't consume it all, you can put it in smaller 4 oz. mason jars to share with friends and neighbors. It makes a delicious homemade hostess gift throughout the fall season!

Spiced Pumpkin Butter

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Jody

Serves: 8

Ingredients

• 1- 14.5 oz. can pumpkin puree
• 2 Tbsp. apple cider vinegar
• ¼ cup maple syrup
• ¼ cup brown sugar
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• ½ tsp. cloves
• 1 tsp. vanilla extract
• ½ cup apple juice

Directions

1. Place pumpkin puree, apple cider vinegar, maple syrup, brown sugar, apple juice, and pumpkin pie spice in a large saucepan over medium high heat and bring to a low boil, stirring constantly.
2. Reduce heat to low and simmer for 20 minutes. Stir frequently.
3. Remove from burner and stir in vanilla. Cool completely then transfer to a jar with a tight fitting lid.

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More Pumpkin Recipes

Gluten-Free Pumpkin Muffins

Pumpkin Spice Lactation Cookies

Sugar-Free Pumpkin Pudding

Healthier Pumpkin Dip

How to Make Pumpkin Puree

Pumpkin Brownies with Cinnamon Chips