This sweet, spice-filled Pumpkin Butter will be the best thing for your morning toast or bagel this season! Made with apple cider, pumpkin puree, and lots of cozy spices. This spread is just what you need on a chilly autumn morning!
What is Pumpkin Butter?
Have you ever had apple butter? Well, pumpkin butter is the pumpkin version of apple butter! In other words, it’s a sweet & spicy, thick spread made from simmering pumpkin purée with loads of warm spices, apple cider, and your favorite sweeteners. I chose coconut sugar and agave which are both low glycemic. But this spread can be made with maple syrup and cane sugar, too!
This seasonal “butter” is versatile as it can be spread on toast, slathered over dough to make pumpkin sweet rolls, or even stuffed into homemade pop tart pastries! Double the batch and gift a couple of jars to friends or family. Trust me, they will love you!
How is Pumpkin Butter Made?
Pumpkin butter actually couldn’t be simpler to make. You’ll mix all of the ingredients in a saucepan and simmer them, semi-covered to reduce splatter, for around 45 minutes. Or until the liquid mixture has reduced to a thickened “butter”. The butter will continue to thicken a bit as it cools, so keep that in mind as you gauge whether your mixture is done reducing.
Once the butter is nice and thick, you can transfer it to a cooler, room temperature bowl to allow it to cool completely. If you plan to use it in another recipe, make sure it’s totally cool before utilizing it as an ingredient. If you plan to top a biscuit or your favorite toast, there’s really no need to wait. Pumpkin butter is amazing while it’s warm!
More Pumpkin Recipes
- 15oz can of pumpkin purée
- 3/4 cup apple cider (or apple juice)
- 1/2 cup agave (or maple syrup)
- 1/2 cup coconut sugar (or other granulated sugar - see Note 1)
- 2 tsp ground cinnamon (see Note 2)
- 1 tsp ground ginger (see Note 2)
- 1/2 tsp ground nutmeg (see Note 2)
- 1/4 tsp ground cloves (see Note 2)
- In a medium or large saucepan, add all of the ingredients: pumpkin, apple cider, agave, coconut sugar, and spices. Whisk together until totally combined. It will be a very thin/liquid consistency.
- Heat the saucepan on medium heat until the mixture begins to bubble. Then turn the heat to low and allow the pumpkin butter liquid to simmer, semi-covered (there will be a lot of bubbling splatter). Simmer for about 45 minutes, whisking every 5-10 minutes, or until the pumpkin butter reduces and thickens. Keep in mind that it will thicken a bit more as it cools.
- Once your pumpkin butter has thickened (it should be thick enough to spread), remove it from the heat and allow it to cool completely. You can speed this process up by transferring the pumpkin butter to a room temperature bowl and stirring it every 5 minutes or so.
- Store cooled pumpkin butter in an airtight jar or container in the refrigerator.
Recipe slightly adapted from allrecipes
- Sweeteners: if using brown or white granulated sugar, I highly recommend using maple syrup instead of agave since agave tastes much sweeter and works better alongside coconut sugar (which tastes less sweet than cane sugar).
- If you prefer your spreads less "spicy", feel free to cut the spice measurements in half.
Serving Size:1 Tbsp
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 0g
calculated nutrition information may not always be accurate