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Loading...| 2 cans pumpkin puree | |
| 1/3 cup apple cider | |
| 1/2 cup maple syrup | |
| 2 tsp Pure Vanilla Extract | |
| 2 tsp Pure Maple Extract | |
| 1 Tbl Pumpkin Pie Spice | |
| 1/2 tsp Baker's Salt | |
| Light brown sugar, optional, for adjusting sweetness |
Thick, sweet and creamy and perfectly spiced, this pumpkin butter is an easy way to capture all the goodness of Autumn. Convenient pumpkin puree sputters away with apple cider, Pumpkin Pie Spice, Pure Maple Extract and maple syrup. Tuck a jar in your fridge and you’ll have the perfect spread for muffins, pound cake or toast.
Read our Pumpkin Spice Roundup Blog for more pumpkin inspiration!
| 1. | In a heavy sauce pan, combine the pumpkin, cider, maple syrup, Extracts, Pumpkin Pie Spice and salt. Bring to a gentle boil over medium heat. Cook, stirring often - the mixture will sputter and threaten to stick - keep stirring! Cook for 20-25 mins or until the pumpkin thickens, but is still spreadable. It will darken a shade and have a glossy sheen. |
| 2. | Taste, adding more maple syrup if needed to sweeten. If you want it sweeter but not have more maple flavor, use brown sugar to sweeten. Be sure to stir and cook a bit to melt the brown sugar. |
| 3. | Remove from the heat and move to a metal bowl to cool completely. The pumpkin butter will thicken as it cools. Transfer to glass jars and refrigerate for up to 1 month. It can be frozen for up 3 months. If you gift a jar (which we highly recommend,) be sure to tell the recipient that it must be refrigerated. |
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