Pumpkin Butter
This Pumpkin Butter is light, creamy and easy to make with real pumpkin puree and cozy fall spices. This healthy homemade spread is packed with flavor and makes a tasty toast topping or oatmeal add-in!
Ingredients
- 30 oz pumpkin puree , homemade or canned (3.75 cups or Two 15-oz cans), not pumpkin pie filling
- 2/3 cup coconut sugar , you can sub with golden monk fruit sweetener or Brown swerve for a sugar-free option
- 1/4 cup pure maple syrup , you can sub with Lakanto sugar-free maple syrup, allulose or Sukrin gold for a sugar-free option
- 1/2 cup apple cider , or unsweetened apple juice
- 2 tsp vanilla extract
- 1 tsp pure lemon juice
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice , to taste
- tiny pinch of fine sea salt
Instructions
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Add all the ingredients to a large pot or saucepan and stir well.
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Bring mixture to a boil, then reduce heat to low or medium-low and simmer for 30-40 minutes, or until thickened (you want it to bubble but not too much). Stir frequently.
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Add more sweetener or spices, to taste.
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Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks,
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Spread over toast, pancakes or stir into oatmeal.
Recipe Video
Recipe Notes
How to store:
Refrigeration: To keep your Pumpkin Butter fresh, store it in an airtight container in the refrigerator for up to 2 weeks.
Freezer: If you want to extend its shelf life, you can freeze it for up to 6 months. Be sure to use freezer-safe containers.
- Slow Cooker: Want an easier hands-off option? Try our set-and-forget Slow Cooker Pumpkin Butter instead.