Description
Thick, smooth and creamy, and flavored with warm spices, this easy pumpkin butter is great for spreading on toast, added to oatmeal or yogurt, or drizzled on top of pancakes and waffles. The perfect snack for the fall season. Totally gluten-free and vegan too.
Ingredients
- 2 1/2 cups pumpkin puree
- 1/2 cup apple cider
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
Method 1 (Stovetop):
- Combine Ingredients: Place the pumpkin puree, apple cider, maple syrup, brown sugar, ground cinnamon, and pumpkin pie spice in a saucepan.
- Whisk well and Cook: Mix thoroughly with a spatula or whisk to avoid lumps of sugar or spices. Cook for about 20 minutes on low heat, stirring occasionally. If the pumpkin butter is still too runny, you can increase the cooking time for a couple of minutes until you get a thicker consistency.
- Cool Slightly Before Using: Cool the finished pumpkin butter before serving it warm or storing it in an airtight jar.
Method 2 (Slow Cooker):
- Combine Ingredients: Combine the the pumpkin puree, apple cider, maple syrup, brown sugar, ground cinnamon, and pumpkin pie spice in the bowl of the slow cooker.
- Cook: Cover and cook over low heat for about 3 hours, stirring occasionally.
- Cool Slightly Before Using: Cool the finished pumpkin butter before serving it warm or storing it in an airtight jar.
Notes
Pumpkin Puree: I like using fresh homemade pumpkin puree during pumpkin season, but canned pumpkin puree will work too.
Apple Cider: A bit of apple cider adds to the fall flavor (either storebought apple cider or homemade apple cider will work). However, if you prefer not to use cider, you can use equal amounts of water instead.
Maple Syrup: Maple syrup adds a natural sweetness to the pumpkin butter. Alternatively, you may also use agave nectar instead. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a low-glycemic index maple syrup alternative that will not raise your blood sugar as much).
Brown Sugar: I used dark brown sugar, but coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Spices: To add fall vibes to this delicious pumpkin butter, I’ve used ground cinnamon and pumpkin pie spice, and highly recommend adding the spices for the best flavor.
For Extra Smooth Texture: If you want a very smooth texture, you can use a hand-blender to process the pumpkin butter until it reaches the desired consistency.
Storing: To store, place the cooled pumpkin butter in a sterilized glass jar and store in the refrigerator for up to 2 weeks.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Condiments
- Method: Stovetop
- Cuisine: American
