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Pumpkin Butter Recipe

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5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 cups
Category Dessert
Cuisine Amercican

Description

An easy pumpkin butter recipe made with canned pumpkin, maple syrup, apple juice or cider, and warm spices. Thickened with cornstarch for a silky finish.

Ingredients

  • 1 (15-ounce) can pumpkin purée
  • 1 cup 100% apple juice or apple cider
  • ½ cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground dried ginger
  • ¼ teaspoon grated fresh nutmeg
  • pinch ground cloves
  • Pinch kosher salt
  • 4 teaspoons cornstarch
  • 4 teaspoons lemon juice

Instructions

  • Whisk together 1 can pumpkin, 1 cup apple juice, ½ cup maple syrup, 1 teaspoon cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, pinch cloves and pinch salt in a medium saucepan. Bring to a boil over high heat then cook, whisking constantly, until thickened, takes on a caramel color, and starts to splatter, about 5 minutes.
  • Reduce heat to medium and simmer, whisking frequently for another 3 minutes (it will splatter, so be careful).
  • In a small bowl, whisk together 4 teaspoons cornstarch and 4 teaspoons lemon juice; whisk into pumpkin mixture and cook until thickened and shiny, about 2 minutes.

Notes

Splattering: Once you reduce the heat to medium, it’s all about cooking the mixture for as long as you can handle it. The splattering is pretty insane—try to cook it for an additional 3–5 minutes. If you have a splatter guard, this would be a great time to use it.
Storage: Store pumpkin butter in a glass airtight container for up to 2 weeks in the refrigerator. Any longer and we recommend freezing it for up to 3 months.

Nutrition

Serving: 2tablespoonsCalories: 98kcalCarbohydrates: 23gSodium: 12mgFiber: 1gSugar: 20g
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