Homemade Pumpkin Butter Recipe
This homemade pumpkin butter is a delicious way to enjoy all the fall flavors pumpkin lovers know and love. Made with simple ingredients, it’s even better than store-bought. Packed with warm spices, this cozy spread is perfect on toast, swirled into your favorite lattes, or added to holiday recipes. The best part? It’s vegan, takes just one pot, and is ready in 30 minutes!
Servings: 12 servings
Equipment
- saucepan
- whisk
Ingredients
- 1 can pumpkin puree 15 oz
- 1/4 cup coconut sugar or brown sugar
- 3 tbsp maple syrup
- 1/4 cup apple cider or apple juice
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt kosher
- 2 tsp vanilla extract
- 1 tbsp vegan butter optional
Instructions
- To a saucepan over medium heat, add pumpkin puree, sugar, maple syrup, apple cider, cinnamon and pumpkin pie spice. Whisk to combine and cook for 2-3 minutes, stirring continuously.
- Next, drop the heat to low and continue to cook for 15-20 minutes, stirring occasionally until the mixture darkens and reduces in volume. You may want to partially cover the pot with a lid to avoid any spattering pumpkin mixture.
- Remove the pot from the heat and stir in vanilla and salt to finish. If desired, stir in the optional vegan butter at this point too.
- Let the mixture cool for at least 30 minutes, ideally overnight in the fridge (for flavours to fully develop) and enjoy! Store in an an airtight container in the fridge for up to 10 days.
Notes
- Consistency matters! If the butter is too thick, you can add a little more apple cider during cooking.
- Everybody’s taste preference is different so feel free to adjust the spice levels to suit your preference.
- Get creative by adding nuts or dried fruit to your pumpkin butter.