Maple Pumpkin Butter

Homemade Pumpkin Butter in a white bowl.

This homemade maple pumpkin butter is quick and simple to make for a delicious condiment, filling, or spread. Made in just 1 pot in under 30 minutes for a treat to enjoy all season long.

5 from 1 vote

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: (2 tbsp) servings

Calories: 47kcal

Author: Sarah McMinn

Ingredients

2 (15 oz) cans pumpkin puree
¾ cup maple syrup
½ cup apple cider
juice of ½ lemon
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
⅛ tsp. ground nutmeg
⅛ tsp. salt

US Customary - Metric

Instructions

Stir together all the ingredients in a large soup pot. The pumpkin will bubble up, so use at least a 4-quart pot.
Place over medium-high heat and bring to boil. Once boiling, reduce heat to a simmer and simmer for 25 minutes, stirring occasionally, until pumpkin butter has reduced in volume and thickened.
Let cool for 15 minutes before transferring the pumpkin butter to a mason jar. Continue to cool for 1 hour at room temperature. Store in the refrigerator for up to 2 weeks or freeze it for up to 2 months.

Notes

Serving and Storing - Store the recipe in an airtight container in the refrigerator for up to 2 weeks or freeze it for up to 2 months.

Nutrition