Pumpkin Butter
Made with pumpkin puree, brown sugar, maple syrup, and warm spices, you’ll want to spread this Pumpkin Butter on everything. Use it on toast, biscuits, or even pancakes! It’s great for gifting, too.
Servings: 3 cups
Calories: 357kcal
Ingredients
- 30 ounces pumpkin puree 2 cans (15 oz each)
- ½ cup brown sugar packed
- ⅓ cup maple syrup
- ½ cup apple juice
- 1 Tablespoon lemon juice
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Combine the pumpkin puree, brown sugar, real maple syrup, apple juice, lemon juice, pumpkin pie spice, ground cinnamon, and kosher salt in a medium saucepan.
- Stir all the ingredients together over medium heat until completely smooth and blended.
- Bring the mixture to a gentle simmer, stirring frequently so it does not splatter. Reduce heat to low.
- Simmer for 15 to 20 minutes, stirring often to prevent the bottom from scorching, until the mixture darkens slightly and thickens to a spreadable consistency.
- Remove the pan from the heat and let the pumpkin butter cool to room temperature before serving or storing. Enjoy!
Notes
Store pumpkin butter in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Nutrition
Calories: 357kcal | Carbohydrates: 89g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 224mg | Potassium: 768mg | Fiber: 9g | Sugar: 71g | Vitamin A: 44125IU | Vitamin C: 14mg | Calcium: 157mg | Iron: 5mg