Easy pumpkin butter in 20 minutes with just 8 simple ingredients! Creamy, thick, flavorful and naturally sweet! Perfect for spreading on fall treats.
Ingredients
US Customary – Metric
- 2 15 ounces Canned Pumpkin Puree n (no pumpkin pie filling)
- 2/3 cup Coconut Sugar or Muscovado Sugar (or subbio brown sugar)
- 1/4 cup maple syrup (Grade A is best)
- 1/2 cup unsweetened apple juice
1 Soup Lemon Juice - 2 1/2 TL Pumpkin Pie Spice*
- 1/2 TL ground cinnamon
- 1 pinch Sea salt
Instructions
- Place all ingredients in a large saucepan or saucepan. medium heat – high heat and stir to combine.
- Once it starts bubbling, reduce the heat to low and let it simmer. You are looking for a frequent blister. So if not much is happening on the surface, increase the heat to medium-low. If the bubbling is too much, reduce the heat to a minimum.
- Cook uncovered for 15 to 20 minutes, stirring occasionally. It’s 20 minute pumpkin butter, but if you have more time, leave it on the stovetop for an additional 5-10 minutes to deepen the flavor and thicken the texture. However, 20 minutes was almost perfect!
- Adjust flavor and spices as needed, add more coconut sugar or maple syrup for sweetness, lemon juice for acidity , cinnamon or pumpkin pie spice for the heat, or salt to balance the flavor.
- Pumpkin butter is a delicious addition to fall treats like Waffles, Pancakes, Bread Pumpkin Bread, Banana Butternut Squash Bread or Oatmeal! Enjoy straight from the fridge or allow to warm to room temperature before adding to dishes like waffles or pancakes.
< li id="wprm-recipe-35477-step-0-4" class="wprm-recipe -instruction" style ="list-style-type: decimal;">
Once completely cool, transfer to a large glass container and refrigerate for up to 2 weeks, sometimes longer (depending on the freshness of your ingredients). Freeze for 1 month.
