"This pumpkin butter recipe takes 20 minutes to make and keeps well in the fridge. It can be used in so many ways, from layering warm on toast, to mixing into chilled yogurt, or as the base for a fall salad vinaigrette."
20-Minute Pumpkin Butter
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Prep time 10mins
Cook time 20mins
Recipe Card
ingredients
- 1 15 ounce can plain pumpkin puree
- 1/4 cup packed dark brown sugar
- 1/4 cup real maple syrup
- 1/4 apple cider
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Method
Step 1
In a heavy bottomed medium pot, add all ingredients. Stir. Mixture should be relatively thick! Bring mixture to a boil (big bubbles often) over medium-high heat. Then turn heat to medium-low, cover, and let simmer (small bubbles occasionally) for 20 minutes. Stir every few minutes. Mixture should thicken slightly and become glossy and darker in color. Add a splash more apple cider if mixture thickens too much for your taste!
Step 2
To store: store in an airtight container for up to 2 weeks. Serve chilled or warm. Heat in microwave or on the stovetop as needed.
Step 3
How to use pumpkin butter? On toast, waffles, pancakes, mixed into oatmeal or yogurt, in coffee, in a salad dressing with apple cider vinegar, or mixed in sweet potato. The options are endless!