This easy Spiced pumpkin butter recipe is made using a can of pumpkin puree. This saves you time since you don’t have to roast a pumpkin and puree it before making the 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 since 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 my pumpkin butter 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 as I do, you have to give my recipe for Spiced Pumpkin Butter a try. This makes a small batch of pumpkin butter. If you want to make extra for gifting, you can double or triple this recipe.
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 tablespoon apple cider vinegar
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice (How to make pumpkin pie spice)
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon vanilla extract
- 1/2 cup apple juice
Directions:
- 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.
- Reduce heat to low and simmer for 20 minutes. Stir frequently.
- 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!
- 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
- 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.
- Reduce heat to low and simmer for 20 minutes. Stir frequently.
- Remove from burner and stir in vanilla. Cool completely then transfer to a jar with a tight-fitting lid.
Tresa says
I wish I had followed the directions to the letter. I overdid it on the spices and had to add extra sugar. Your recipe was perfect, my execution of it was not.
Pam says
Can this be stored in the freeze?
Donna says
Can this recipe be doubled? Can this be stored in freezer?
Jamie says
This sounds delicious!!
Sahana says
Looks delicious. Have to try this. Thank you for sharing with us at #HomeMattersParty. We would love to have you next week again.
Sarena @ Teal Inspiration says
This looks so yummy! Found your post through the #HomeMattersParty and I just had to pin it. Definitely need to make this very soon!
Alli @ Tornadough Alli says
Love this! Didn’t think that pumpkin butter would be that easy to make! Pretty much have all the ingredients in my pantry right now! Can’t wait to try! I’d love for you to link up with us over at Throwback Thursday link party tonight at 6pm cst!
Elaine says
I bet that smells and taste wonderful!! Looks like it!! Hey I would love if you stopped my plve and joined My 2 favorite Tings on Thursday – Link party oing on now!! I’d love to have you!! I pin everything!! 🙂 Have a great weekend!
Alayna @AlaynasCreations says
We love pumpkin butter! Looks easy enough that we could do it at home and I like that the recipe size isn’t so huge that you have to pull out the canning supplies and fill multiple jars if you don’t want to.
I am co-hosting the #HomeMattersParty link party this month and would love to have you stop by for a visit. The next party opens at midnight Friday! http://www.alaynascreations.co
Sarah says
Can Pumpkin Butter be canned to preserve? Thank you for recipe!
Alea Milham says
Yes, it can, but it is usually done with much larger batches than this recipe.
Bethany says
Printed and saved! This looks delicious for the fall. Thank you!!
Cheyanne says
I wonder if this would help me eat my oatmeal. I just can’t force myself to eat that stuff! Haha. 🙂