Pumpkin Butter

 

  • 1 15-ounce cans pumpkin purée
  • 1/3 cup brown sugar
  • 2 Tbsp maple syrup
  • 1/4 cup unsweetened apple juice or orange juice
  • 1/2 Tbsp lemon juice or white vinegar 
  • 1 1/2 tsp pumpkin pie spice
  • pinch sea salt
  • Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  • Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
  • Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. 
  • Taste and adjust seasonings as needed, adding more sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.
  • Once cooled completely, transfer to a glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.

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