|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 0g||1 %|
|Total sugar 9g|
|Vitamin C 5 mg||26%|
|Calcium 28 mg||2%|
|Iron 1 mg||5%|
|Potassium 142 mg||3%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Like all fruit butters—apple butter, stone fruit butter, and pumpkin butter—this recipe is low in sugar and thick, perfect for topping cookies or as a filling between cake layers. While fruit butter tends to fall into the same category as jellies and jams and can be used for the same applications, fruit butter has a more concentrated flavor and far less sugar than its jam counterpart.
This “butter” contains no dairy products, but the consistency is creamy and the consistency is thick like butter, hence the name. This recipe uses pumpkin puree instead of pumpkin pie filling to control the amount of sugar, spices, and other ingredients. Be sure to read the label carefully to make sure you are purchasing pumpkin puree and not pumpkin pie filling, as this mistake could result in pumpkin butter that is too sweet.
Make this pumpkin butter in bulk, then pour into pretty jars to give as a festive fall gift to friends, family, teachers, or neighbors. A sweet gift idea would be to pair a jar of this pumpkin butter with a loaf of delicious sourdough bread.
“This recipe is a true fall (and winter) treat. I liked the addition of maple syrup as a sweetener to really bring out and enhance the cinnamon pumpkin pie vibe. This pumpkin butter would be perfect with a freshly toasted English muffin in the morning.” – Tracy Wilk
2 (15-ounce) cans pumpkin puree
1/2 Cup Cider
1/2 Cup maple syrup
1 tablespoon Pumpkin pie spice
1 teaspoon Salt
1 Cinnamon floor
2 teaspoon pure vanilla extract
Gather the ingredients.
In a medium saucepan over medium heat, combine pumpkin, apple cider, maple syrup, pumpkin pie spice, salt and cinnamon stick. Increase the heat to high and bring the mixture to a boil.
Reduce heat to medium and cook, stirring frequently, until mixture thickens, 20 to 25 minutes.
Remove from heat. Discard the cinnamon stick, add the vanilla and stir. Allow to cool for about an hour before using.
Transfer to an airtight container for storage.
- If you want to make your own pumpkin pie spice, you will need ground cinnamon, nutmeg, ginger, and cloves. How you balance the spices is up to you. If you like a spicier pumpkin pie spice, consider adding more ginger. If you prefer a warmer pumpkin pie spice, increase the amount of cinnamon and ground cloves. You can even add a touch of ground cardamom or star anise.
- Additionally, if you prefer to make your own pumpkin puree, try this recipe. Make this in bulk for all your fall baking and add to yogurt, oatmeal, or spread on toast.
Here's how to store it
Pumpkin butter is perishable and must be stored in an airtight container in the refrigerator. If sealed properly, it can be used for up to 1 month.
What is pumpkin butter made of?
Pumpkin butter consists of pumpkin puree, sugar and spices. In this recipe, apple cider is used as a festive additional flavor and maple is used as a substitute for the traditional granulated sugar.