If you aren’t familiar, pumpkin butter is most likely not what you are thinking. It is not pumpkin infused butter, but in this PSL world I’m sure that also exists. Pumpkin butter is a sweetened and in this case, spiced, pumpkin puree reduction that is perfect as a spread for things like toast or breakfast treats.
Pumpkin butter, just like fruit butter, contains no actual butter but is just the concentrated flavor of it’s main ingredient. It’s more similar to a jam or jelly. It is the quintessential fall flavor, ready to use on any and everything you wish to make taste like fall.
It’s quick and easy to make. You can use canned or fresh pumpkin puree, but if using fresh you will either need to reduce the liquid maybe by about half or increase your cooking time as fresh puree has a higher water content. After it’s ready, make sure to head over and make my Pumpkin Rolls as they use this pumpkin butter for the filling.
- 28 oz Pumpkin puree
- 3 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
- 125 g Dark brown sugar ~⅔ cup
- ⅔ cup Apple cider
- 2 tsp Cinnamon
- ¾ tsp Nutmeg
- ¼ tsp Clove
- In a medium saucepan, add all ingredients and place over medium heat.
- Stirring frequently, allow pumpkin butter to heat up and get to sputtering stage. Once at this stage lower heat to medium low.
- Cook for about 25-30 minutes or until pumpkin has reduced slightly.
- Remove from heat and add to a mason jar. Store in the fridge for up to 2 weeks or freeze.