Pumpkin Butter

 


Prep Time: 5 minutes
Cook Time: 20–30 minutes
Total Time: 25–35 minutes
Servings: About 1½ cups
Category: Sauce

Notes After Making


Ingredients

  • 1 (15-ounce) can pumpkin purée
  • ⅓ cup (67 g) packed brown sugar, plus more to taste
  • 2 tablespoons (30 ml) maple syrup
  • ¼ cup (60 ml) water
  • ½ tablespoon (1½ teaspoons / 7.5 ml) apple cider vinegar, plus more to taste
  • 1½ teaspoons pumpkin pie spice
  • Pinch of sea salt

Instructions

  1. Add the pumpkin purée, brown sugar, maple syrup, water, apple cider vinegar, pumpkin pie spice, and sea salt to a large saucepan or pot over medium-high heat. Stir to combine.
  2. Once the mixture begins bubbling, reduce the heat to low. You want a steady, frequent bubble. If there is very little bubbling, increase the heat to medium-low. If it is bubbling too vigorously, reduce the heat to low.
  3. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened and the flavors have developed.
  4. For a deeper flavor and thicker texture, continue cooking for an additional 5–10 minutes.
  5. Taste and adjust as needed. Add more brown sugar or maple syrup for sweetness, additional apple cider vinegar for acidity, more pumpkin pie spice for warmth, or a pinch more salt to balance the flavors.
  6. Allow the pumpkin butter to cool completely, then transfer to an airtight glass container.

Jessica’s Notes

Prep Ahead

  • Pumpkin butter can be made several days ahead and refrigerated. The flavor deepens after sitting overnight.

Storage

  • Refrigerate in an airtight container for up to 2 weeks, depending on the freshness of the ingredients.

Freezer-Friendly

  • Freeze for up to 1 month in an airtight freezer-safe container.
  • Thaw overnight in the refrigerator and stir well before using.

Variations

  • Add ½ teaspoon vanilla extract after removing from the heat.
  • Replace some of the brown sugar with additional maple syrup for a stronger maple flavor.

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