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About This Pumpkin Butter
Spiced pumpkin butter is a thick, spreadable preserve made from puréed pumpkin that’s typically cooked down with sweeteners and baking spices to create a smooth, richly flavored spread. This version, inspired by similar recipes found online, is made with a familiar mixture and has both a velvety texture and a sweet, spiced taste that perfectly captures the essence of autumn. Especially popular during the fall, this unique butter embodies the comforting, cozy flavors often associated with cooler weather, pumpkin season, and holiday baking. Its versatility also makes it a favorite ingredient on toast, in desserts, in yogurt, or, in my case, added to cocktails for a festive touch.
Pumpkin Butter Ingredients
To make this pumpkin butter, you’ll need the following ingredients:
Pumpkin Purée: This is cooked pumpkin that has been blended into a smooth pulp. I used Farmer’s Market Foods Organic Pumpkin Purée.
Maple Syrup: This is a syrup made with the sap from maple trees. I used a local maple syrup.
Apple Cider: This is a beverage made with freshly pressed apple juice and baking spices. I used The Glass Orchard Apple Cider.
Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. I used Simply Organic Pure Madagascar Vanilla Extract.
Brown Sugar: This is white sugar that has been processed, crystallized, dried, and flavored with molasses. I used C&H Pure Cane Dark Brown Sugar.
Pumpkin Pie Spice: This is a spice blend made with cinnamon, ginger, nutmeg, and cloves. I used Simply Organic Pumpkin Pie Spice.
Ground Cinnamon: This is a spice. I used Simply Organic Ground Cinnamon.
Ground Ginger: This is a spice. I used Simply Organic Ground Ginger.
Salt: This is a mineral. I used Maldon Sea Salt Flakes.
How to Make This Pumpkin Butter
To make this pumpkin butter, you’ll need the following tools:
Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set.
Heavy-Bottomed Saucepan: This is what the pumpkin butter ingredients are placed inside to cook. I use the KitchenAid 3-Ply Base Stainless Steel Saucepan.
Silicone Spatula: This is used to stir the pumpkin butter. I use the OXO Good Grips Silicone Everyday Spatula.
Airtight Container: This is used to store the pumpkin butter. I use the OXO Good Grips 8 Piece Smart Seal Container Set.
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How to Store This Pumpkin Butter
Once the pumpkin butter is made, it will need to be chilled to preserve its freshness.
Refrigerator Storage: I will usually store pumpkin butter in the refrigerator when I plan to use it in a cocktail either right away or within a few days. If that’s the case, I will store some in an airtight container with snap closure.
Freezer Storage: I will usually store pumpkin butter in the freezer when I don’t think I will use it in cocktails or other recipes within a week. If that’s the case, I store it in an airtight container with snap closure while leaving a little bit of space in the top just in case pumpkin butter expands during the freezing process. I will then thaw the container when I plan to use the pumpkin butter again.
Flavored spreads like this one should last one to two weeks in the refrigerator and can last up to three months if frozen. I recommend listing the date the pumpkin butter was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
Spiced Pumpkin Butter
Spiced pumpkin butter is a thick, spreadable preserve made from puréed pumpkin that's typically cooked down with sweeteners and baking spices to create a smooth, richly flavored spread. This version, inspired by a similar recipes found online, is made with a familiar mixture and has both a velvety texture and a sweet, spiced taste that perfectly captures the essence of autumn.
Ingredients
Method
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Add pumpkin purée, maple syrup, apple cider, vanilla extract, brown sugar, pumpkin pie spice, cinnamon, ginger, and salt to a medium saucepan.
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Bring to a low boil over medium heat.
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Cook while stirring often for 20-25 minutes until the pumpkin purée mixture has thickened slightly but can still be spread.
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Remove pan from the heat and let cool for 5-10 minutes.
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Transfer to an airtight jar or container, then refrigerate or freeze.
