Delectable sweetness happens when you take plain old pumpkin and turn it into this spiced pumpkin butter, enhanced with warm fall spices and a splash of maple syrup.
Move over apple butter. Our recipe for Spiced Pumpkin Butter may just become the spread that knocks you down a rung as autumn’s favorite spread!
You don’t need any butter to make Pumpkin Butter, it’s like Apple Butter only with Pumpkin, and it can be used in so many ways. from just spreading on English muffins or my Pumpkin Spice Caramel Banana Bread, to topping off your ice cream, warm oatmeal or pancakes.
Whatever you have it on I’m sure will go perfect with a hot cup of my Bailey’s Pumpkin Spice Latte. What I made this for was to roll up in Cinnamon Rolls, oh my goodness that post is going up next, so don’t worry.
This would also make a perfect gift or to set out on a holiday charcuterie board with crackers, nuts, fruits and cheeses. You could even add a splash of bourbon for an extra festive event.
This recipe couldn’t be easier and if you don’t have all the spices, you can use a tablespoon of pumpkin pie spice in place of the cinnamon, ginger, nutmeg and allspice. The mixture gets thick so cooking can get a little splattery, just keep stirring and then turn down to a simmer.
It is not recommended to can Pumpkin Butter or any mashed or pureed pumpkin or winter squash according to the USDA. The good news is Pumpkin butter can be frozen in freezer bags or containers for up to 6 months.
What can you serve with this Spiced Pumpkin Butter?
- We used this pumpkin butter to make some Easy Pumpkin Butter Cinnamon Rolls. So delish!
- You could spread some pumpkin butter on toast or a bagel, and have a quick and easy breakfast.
Some tips:
- It is not recommended to can Pumpkin Butter or any mashed or pureed pumpkin or winter squash according to the USDA.
- The good news is Pumpkin butter can be frozen in freezer bags or containers for up to 6 months.
If you LOVE this Spiced Pumpkin Butter recipe, try these Pumpkin Nugget Flavor Bombs OR this Pumpkin Spice Caramel Banana Bread!
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Spiced Pumpkin Butter
Delectable sweetness happens when you take plain old pumpkin and turn it into this spiced pumpkin butter, enhanced with warm fall spices and a splash of maple syrup. You don't need any butter to make Pumpkin Butter, it's like Apple Butter only with Pumpkin!
Ingredients
- 1 15 oz can Pumpkin purée (or 1 small, 1 ½ pound pumpkin)
- 1/2 cup apple cider (or apple juice)
- 1/4 cup sugar
- 2 Tablespoons maple syrup
- 1 Teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon allspice
Instructions
- Combine all ingredients in a medium saucepan and cook over medium-low heat, stirring often, until very thick. Reduce the heat to low and simmer gently, uncovered. Stirring continuously, until the pumpkin butter is thick and spreadable; about 20-25 minutes till desired thickness.
- Allow the pumpkin butter to cool to room temperature and serve or store in a sealed container in the refrigerator up to 1 week.
Notes
If using real pumpkin or butternut squash, roast the pumpkin pieces to concentrate the flavor. Simply cut your pumpkin into large hand size pieces, scrape away seeds but leave the skin on. Place pumpkin pieces, skin side down into an oven dish, prick flesh with a fork and roast/bake at 375°F until flesh is tender, about 45 minutes. Let pieces cool, then scrape the flesh from the skin to purée down in a food processor until smooth.
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