- 15 oz pumpkin puree, fresh or canned (1 2/3 cup, 425g)
- 1/4 cup light brown sugar (1.9oz, 54g)
- 1/4 cup maple syrup (2.8oz, 79g)
- 1/4 cup apple cider or apple juice (2.4oz, 68g)
- 1 teaspoon pumpkin pie spice
- pinch salt
- Combine all of the ingredients in a saucepan and simmer over medium heat, stirring occasionally, until it is thick and spreadable, about 15 minutes.
- Allow the pumpkin butter to cool to room temperature.
- Store in a sealed container in the refrigerator.
*For a darker, heavier spiced pumpkin butter, use 2 teaspoons of pumpkin pie spice.
*If you don’t have pumpkin pie spice on hand, it’s easy to make your own.
3 tablespoons ground cinnamon (25g)
2 teaspoons ground ginger (5g)
2 teaspoons freshly grated nutmeg (5g)
1 1/2 teaspoons ground allspice (3g)
1 1/2 teaspoons ground cloves (3g)
*When using fresh pumpkin puree, I like to remove excess liquid by laying several layers of paper towels on a baking sheet. Spread pumpkin puree over the paper towels. Cover with another layer of paper towels. Let rest for about 15 minutes until much of the liquid has been absorbed by the paper towels and the puree is thickened. Remove the top layer of paper towels. Gently scrape the pumpkin puree off of the bottom layer of paper towels. Measure the puree after removing excess liquid.