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Pumpkin Butter

Easy Pumpkin Butter

Here's What You Need

  • 15 oz can pumpkin purée not pie filling
  • 1/3 c dark brown sugar*
  • 1/4 c maple syrup
  • 3 tbsp lemon juice
  • 4 tbsp unsweetened apple juice**
  • 4 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp nutmeg
  • pinch of salt

Here's What You Do

  1. Combine all ingredients in a saucepan over medium heat. Allow it to bubble, then reduce to a simmer for 20 minutes. Remove from heat and allow to sit for 5 min. You can taste it at this point and add any seasonings as necessary- they will blend right in with it still being hot. Once cooled, transfer to mason jar and seal properly. This will store for two weeks in the fridge, or you can follow the canning instructions in the blog post to preserve for longer periods of time!

  2. Enjoy on toast, muffins, pancakes, waffles, or just about any baked good!

Recipe Notes

  1. *You can use coconut sugar or white sugar if you prefer, but the best “true” pumpkin butter taste will come from the brown sugar.
  2. **You can omit the apple juice if you prefer your butter to be thicker, or if you simply don’t want to use apple juice, just add a little extra lemon juice.