This easy to make, one-pot Spiced Maple Pumpkin Butter recipe is packed with flavor from maple syrup, apple cider, cinnamon, ginger, nutmeg, cloves, and cardamom.
- 2 cans 100% pumpkin purée (15 ounces each)
- ½ cup apple cider
- ½ cup pure maple syrup
- ¼ cup turbinado sugar
- 2 tablespoons fresh lemon juice, divided
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon grated fresh nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 tablespoon unsalted butter (optional)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Combine pumpkin, cider, maple syrup, sugar, 1 tablespoon lemon juice, cinnamon, ginger, nutmeg, cardamom, and cloves in a saucepan over medium-high heat.
Bring pumpkin mixture to a simmer, and cook, stirring frequently, until thickened, 30–35 minutes.
Off heat, stir in remaining tablespoon lemon juice, butter, vanilla, and salt. Let pumpkin butter cool, then transfer to an airtight container and refrigerate for up to 1 month for freeze for up to 4 months.
What you’ll need for this recipe:
- Liquid measuring cup
- Microplane for grating nutmeg
- Rubber spatula or wooden spoon
Make ahead tips:
Pumpkin butter can be made and refrigerated up to 1 month before using, or frozen for up to 4 months before using.
- Serving Size: 2 tablespoons
- Calories: 44
- Sugar: 7g
- Sodium: 31mg
- Fat: 0.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 1mg