Pumpkin Butter Recipe

Pumpkin butter produced at home is creamy, sweet, and scented with fall. Add it on scones, toast, cinnamon buns, or yogurt in the morning. 

– 1 (15-ounce) can pumpkin puree NOT pumpkin pie filling – ½ cup apple cider (120 ml) – ⅔ cup light or dark brown sugar (135 grams) – ¾ teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ teaspoon ground clove – ¼ teaspoon ground allspice – ⅛ teaspoon salt – ½ teaspoon pure vanilla extract



Mix pumpkin puree, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, and salt in a medium pot. Heat the saucepan on medium-low (2 or 3 on my burner).


 Cook for 35–40 minutes, stirring every 2–3 minutes to avoid burning. Splatters can be avoided by leaving the saucepan lid slightly ajar.


Remove pumpkin butter from heat when thickened to your taste. Fully mix vanilla.Refrigerate pumpkin butter until use when it cools at room temperature in a heat-proof jar.


Also See: 

The Best Blondie Recipe