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Maple Pumpkin Butter

Maple pumpkin butter made with pumpkin puree and warm spices, simmered until thick and glossy for easy spreading. This smooth deep-orange pumpkin spread is flavored with maple syrup and finished with lemon and vanilla.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 58
Ingredients Equipment Method Notes

Ingredients
  

Maple pumpkin butter
  • 1 can (15 oz) pumpkin puree
  • 0.3333333333 cup pure maple syrup
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.0625 salt

Equipment

  • 1 cast iron skillet

Method
 

Simmer the pumpkin base
  1. Combine pumpkin puree, pure maple syrup, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a small saucepan.
  2. Bring to a simmer over medium-low heat and cook 15-20 minutes, stirring frequently, until thickened and fragrant.
Finish and cool
  1. Remove from heat and stir in lemon juice, vanilla extract, and salt until fully incorporated.
  2. Cool completely, then store in a jar in the refrigerator up to 2 weeks.
Serve
  1. Serve maple pumpkin butter on toast, oatmeal, pancakes, or as a filling.

Notes

Pro tip: Keep the heat at medium-low and stir often so the sugars don’t scorch at the bottom. Store covered in the refrigerator up to 2 weeks; freeze for up to 2 months if you want to make ahead. For a lighter option, reduce brown sugar to 1 tbsp while keeping the spices the same to maintain flavor.