Spiced Pumpkin Butter.
Pure pumpkin puree simmered with maple syrup, cinnamon, pumpkin pie spice, vanilla, a touch of brown sugar and a pinch of salt. This warming, earthy and sweet spread is perfect to spread on toast or muffins, dollop on oatmeal, scoop onto ice cream or eat by the spoonful.
I am probably the queen of fixins and condiments. And we’re not talking just ketchup and mustard here. If I’m eating oatmeal (which I don’t really like), I want nuts + fruit + yogurt in it, plus I want something to swirl into it (like this pumpkin butter) to give it that extra something. If I’m eating a salad, I want lots of crispy and crunchy add-ins for texture and I’ll likely have 2-3 salad dressings alongside my salad. And, if I’m making pumpkin muffins, I want walnuts and dried cranberries in them and want them spread with both cream cheese and pumpkin butter. You get the idea …
This pumpkin butter is one of those add-ons/fixins that I’ll add to anything sweet because it sings of fall and makes you feel like you’ve been wrapped in a cozy warm pumpkin sweater. The kiddos love this pumpkin butter too. Lucca this morning had a whole grain waffle topped with yogurt, pumpkin butter and dried cranberries. And he loves his oatmeal with a pumpkin butter swirl. I also think he thinks there’s “butter” in this “pumpkin butter” and he loves butter (a little too much … he scoops it and tries to it it by the spoonful). But, alas, there’s no butter in this Spiced Pumpkin Butter.
This Spiced Pumpkin Butter is easy and quick to make and serves as the perfect hostess gift for your upcoming holiday parties. So make a big batch and split half the batch – one half for your family and the other half to give away. This pumpkin butter will keep for about a week in the fridge.
Here’s how to make it:
Spiced Pumpkin Butter
100% pumpkin puree simmered with maple syrup, cinnamon, pumpkin pie spice, a touch of brown sugar and a pinch of salt. This spread is perfect to spread on toast or muffins, dollop on oatmeal, scoop onto ice cream or eat by the spoonful.
- 2 15 ounce cans pumpkin puree not pumpkin pie filling
- 1/2 cup pure Vermont maple syrup
- 1/2 teaspoon vanilla extract
- Juice from 1/2 a lemon
- 2 tablespoons dark brown sugar more if desired
- 2 tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Place all ingredients into a medium sauce pan over medium low heat. Stir well to combine.
- Bring mixture to a low boil, then reduce heat to a simmer. Simmer for 25-30 minutes, stirring frequently. This will thicken the pumpkin butter and allow the flavors to marry.
- Remove from heat and let cool completely. Add additional brown sugar to taste, if desired.
Spoon pumpkin butter into an airtight container and refrigerate until ready to use. Or divide into mason jars to give as gifts and refrigerate until giving.
Flavor will intensify and improve once refrigerated overnight.
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