The way pumpkin butter makes your kitchen feel like an autumn paradise is truly amazing. Its well-spiced, deeply caramelized goodness is easy to prepare, and so much richer than anything you’ll find on store shelves.
What began as an attempt to use leftover pumpkin puree has turned into an absolute obsession. This isn’t just any pumpkin butter. Its deeply caramelized, spiced perfection is so much richer than anything you’ll find on the store shelves. It’s easy to prepare, and the ingredients are probably in your pantry.
Ingredients
For the Pumpkin Butter:
- 2 cups of pumpkin puree (canned or fresh)
- 1/2 cups of brown sugar (packed)
- 1/4 cup of pure maple syrup
- 2 tbsps of apple cider vinegar
- 1 tsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground cloves
- 1/8 tsp of ground cardamom (optional, but excellent)
- 1/2 tsp of kosher salt
Instructions
Step 1
Put all the ingredients in a medium-sized pot.
Using a whisk, incorporate the pumpkin puree and spice until a thick, smooth, and well-blended mixture forms, akin to the consistency of a spiced pumpkin soup.
Step 2
Set the stove to medium-low heat, and bring the mixture to a gentle simmer whilst stirring frequently.
Once you see the first bubbles start to form, lower the temperature to medium-low.
Over the course of 35 to 45 minutes, slowly cook, stirring every 5 to 7 minutes.
The pumpkin butter is thick enough that it can coat the back of a spoon, retains its form when a spoon is drawn through it, yet is still easy to spread.
Step 3
Test for doneness by placing a small spoonful on a chilled plate.
If after 30 seconds, no liquid has separated around the small bits of butter, the mixture is just about perfect.
Step 4
Cooldown and adjust the taste for seasoning.
Add more cinnamon for warmth, more salt for more depth, and more maple syrup for sweetness.
While warm, transfer to clean jars. As it cools, the pumpkin butter will continue to thicken a little more.
Tips and Tricks For Pumpkin Butter
Don’t rush the process. Slow simmering and being patient are the keys to amazing pumpkin butter.
- The longer it is left to simmer, the more concentrated and developed the taste is for a rich and caramelized lasting flavor.
- Slight monitoring is key: stirring every five to seven minutes is perfect, as it prevents the burning without overly breaking the whole process. Make a timer.
- Use a splatter guard screen: While pumpkin butter can bubble and splatter while it is thickening, a splatter guard screen allows the stove top to remain clean while some moisture can escape.
- Recipe customizations: This recipe is very forgiving. You can add a small pinch of black pepper for depth, or bourbon for an adult sweet touch.
Ingredient Swaps and Substitutions
Use maple syrup or a natural sweetener for half a cup to sweeten the recipe. You can use all coconut sugar to replace the brown sugar, with a deeper molasses flavor.
- Spice variations: Cardamom is optional. Use a 1/4 teaspoon of allspice or a pinch of black pepper if you want to add warmth.
- Acid swap: Instead of apple cider vinegar, a splash of fresh lemon juice or some white wine vinegar would work. It’s fresh and balances the sweetness.
- Fresh pumpkin: Fresh pumpkin puree should be well-drained to avoid excess moisture. Fresh puree takes longer to cook than canned puree because it has more water.
How to Serve Pumpkin Butter
The possibilities with this spread are endless. For breakfast, spread it on warm buttermilk biscuits or on English muffins.
It can be added to oatmeal or yogurt for a fall-flavored breakfast.
It can be used as a dip for apple slices or graham crackers as well.
Mixed into cream cheese, it can be used as a spread for bagels or swirled into vanilla ice cream to create a quick autumn dessert.
For a more refined approach, serve it with a cheese board garnished with sharp cheddar and crusty bread or with brie and crackers.
During the holiday season, it can be served as a spread along with warm croissants and pancakes on the brunch table.
Storage & Make-Ahead Tips
You can keep your homemade pumpkin butter stored in clean, airtight jars in the refrigerator for three weeks.
It tastes better after a day or two when the flavors have had time to meld together.
It can also be frozen for up to six months, and this method tends to yield better results.
Pour the pumpkin butter into ice cube trays, and once frozen, place the cubes into freezer bags for easy single-serving portions.
Mason jars also work, but be sure to leave about an inch of space for the head of a jar to allow for expansion.
Use the boiling water method and process the jars for 10 minutes to sterilize and seal for shelf storage.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Simply roast any sugar pumpkin, pie pumpkin, or butternut squash and puree until the mixture is smooth.
It is worth noting that fresh puree often has more water content, which might require extra cooking time to achieve the desired consistency.
How do I know when I reach the desired thickness?
The pumpkin butter should coat the back of a spoon and maintain its structure when the spoon is dragged through it.
Another way is to put a spoonful on a chilled plate.
If after thirty seconds no liquid separates around the perimeter, it is ready.
Can I double this recipe?
Yes, but in a large, heavy-bottomed pot, and in this case, the cooking time needs to be increased to 55 to 65 minutes.
Larger proportions take longer to properly reduce and thicken.
Why does my Pumpkin Butter taste bland?
Have you remembered to put in the salt? It is critical, as it balances and elevates the other flavors.
Are you sure you are cooking it long enough? The longer the cooking time, the more the flavors increase as the moisture decreases.
Can I reduce the sweetness?
Yes, you can. Reduce the brown sugar to 1/3 cup and the maple syrup to 2 tablespoons.
You can also taste and add more sweetness at the very end.
What is the best way to give this as a gift?
Pour the warm pumpkin butter into clean 4-oz mason jars, leaving 1/4 inch headspace. Cute labels and fabric toppers held with twine can be added.
It is also a great idea to include some serving suggestions to show that some thought went into the gift.
Conclusion
The recipe for pumpkin butter prepares as much as one and a half cups and takes no time to make.
It is sure to infuse your home with the wonderful and rich scent of spices through the process.
Once you are adept at the process, you are sure to elevate your virtual gold jars and spread them on your breakfast toast or your more extravagant desserts for the festive season.
The Ultimate Homemade Pumpkin Butter Recipe
The way pumpkin butter makes your kitchen feel like an autumn paradise is truly amazing. Its well-spiced, deeply caramelized goodness is easy to prepare, and so much richer than anything you'll find on store shelves.
Ingredients
- For the Pumpkin Butter:
- 2 cups of pumpkin puree (canned or fresh)
- 1/2 cups of brown sugar (packed)
- 1/4 cup of pure maple syrup
- 2 tbsps of apple cider vinegar
- 1 tsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground cloves
- 1/8 tsp of ground cardamom (optional, but excellent)
- 1/2 tsp of kosher salt
Instructions
Step 1
Put all the ingredients in a medium-sized pot.
Using a whisk, incorporate the pumpkin puree and spice until a thick, smooth, and well-blended mixture forms, akin to the consistency of a spiced pumpkin soup.
Step 2
Set the stove to medium-low heat, and bring the mixture to a gentle simmer whilst stirring frequently.
Once you see the first bubbles start to form, lower the temperature to medium-low.
Over the course of 35 to 45 minutes, slowly cook, stirring every 5 to 7 minutes.
The pumpkin butter is thick enough that it can coat the back of a spoon, retains its form when a spoon is drawn through it, yet is still easy to spread.
Step 3
Test for doneness by placing a small spoonful on a chilled plate.
If after 30 seconds, no liquid has separated around the small bits of butter, the mixture is just about perfect.
Step 4
Cooldown and adjust the taste for seasoning.
Add more cinnamon for warmth, more salt for more depth, and more maple syrup for sweetness.
While warm, transfer to clean jars. As it cools, the pumpkin butter will continue to thicken a little more.
Notes
Tips and Tricks For Pumpkin Butter
Don't rush the process. Slow simmering and being patient are the keys to amazing pumpkin butter.
- The longer it is left to simmer, the more concentrated and developed the taste is for a rich and caramelized lasting flavor.
- Slight monitoring is key: stirring every five to seven minutes is perfect, as it prevents the burning without overly breaking the whole process. Make a timer.
- Use a splatter guard screen: While pumpkin butter can bubble and splatter while it is thickening, a splatter guard screen allows the stove top to remain clean while some moisture can escape.
- Recipe customizations: This recipe is very forgiving. You can add a small pinch of black pepper for depth, or bourbon for an adult sweet touch.
Ingredient Swaps and Substitutions
Use maple syrup or a natural sweetener for half a cup to sweeten the recipe. You can use all coconut sugar to replace the brown sugar, with a deeper molasses flavor.
- Spice variations: Cardamom is optional. Use a 1/4 teaspoon of allspice or a pinch of black pepper if you want to add warmth.
- Acid swap: Instead of apple cider vinegar, a splash of fresh lemon juice or some white wine vinegar would work. It’s fresh and balances the sweetness.
- Fresh pumpkin: Fresh pumpkin puree should be well-drained to avoid excess moisture. Fresh puree takes longer to cook than canned puree because it has more water.
Nutrition Information:
Yield:
10Amount Per Serving: Calories: 65gTotal Fat: 0gCarbohydrates: 16ggSugar: 14gg