Pumpkin Butter Recipe

Pumpkin butter produced at home is creamy, sweet, and scented with fall. Add it on scones, toast, cinnamon buns, or yogurt in the morning. 

– 1 (15-ounce) can pumpkin puree NOT pumpkin pie filling – ½ cup apple cider (120 ml) – ⅔ cup light or dark brown sugar (135 grams) – ¾ teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon ground clove – ¼ teaspoon ground allspice – ⅛ teaspoon salt – ½ teaspoon pure vanilla extract

Ingredient

Direction

Mix pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, and salt in a medium pot. Heat the saucepan on medium-low (2 or 3 on my burner).

1

 Cook for 35–40 minutes, stirring every 2–3 minutes to avoid burning. Splatters can be avoided by leaving the saucepan lid slightly ajar.

2

Remove pumpkin butter from heat when thickened to your taste. Fully mix vanilla.Refrigerate pumpkin butter until use when it cools at room temperature in a heat-proof jar.

3

Also See: 

The Best Blondie Recipe