Pumpkin Butter
Pumpkin butter is a rich, velvety spread made by simmering pumpkin purée with warm spices, apple cider, and a touch of sweetness until it becomes thick, smooth, and irresistibly fragrant. It’s perfect for spreading on toast, swirling into oatmeal or yogurt, or adding a cozy autumn twist to your favorite baked goods.
Servings 14 serves
Calories 79kcal
Equipment
- Heavy Based Pan
- Wooden Spoon or Spatula
- Whisk
Ingredients
- 425 g Pumpkin Puree 100g butter, softenedPinch of salt (optional) (1 15oz can)
- 75 g Apple cider or unsweetened/natural apple juice
- 70 g Maple Syrup
- 50 g Brown Sugar
- 2 g Cinnamon (ground)
- ¼ teaspoon Ginger (ground)
- ¼ teaspoon Cloves (ground, really big pinch)
- 100 g Butter (softened)
- ¼ teaspoon Salt
Instructions
- Put the pumpkin puree, apple cider or juice, maple syrup, brown sugar, cinnamon, nutmeg, ginger, and cloves into a small heavy based saucepan. Stir to combine and bring to a gentle boil over medium heat. Cook, stirring often, until the pumpkin mixture thickens slightly, but is spreadable, about 20-25 minutes. If bubbling too vigorously, reduce heat to medium low.
- Let the pumpkin mixture cool slightly, then whisk in the butter in small chunks. Taste, adding more maple syrup or a pinch of salt if needed, especially if using unsalted butter. Transfer to clean, sterilised jars and store in the refrigerator. This recipe makes enough for 2 x 250 mls jars but you can easily double or triple it depending on your needs.
Nutrition
Serving: 50g | Calories: 79kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 89mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.05mg
