Pumpkin Butter
Spread Pumpkin Butter on toast, stir it into oatmeal or yogurt, and explore the myriad ways to incorporate this delightful pumpkin butter into your meals.
Ingredients
- 2 cups pumpkin puree (canned or fresh)
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- ¾ cup water
Instructions
- Combine all the ingredients in a heavy-bottomed saucepan.
- Bring the mixture to a boil, then reduce the heat to low (to prevent sputtering).
- Cook for approximately 20 minutes, stirring frequently. You aim to achieve a caramelized, dark brown pumpkin puree with a thick and shiny consistency. Don't worry about it burning if you go every few minutes and use a heavy-bottomed pan.
- Once your pumpkin butter has thickened to your satisfaction, let it cool completely before storing.
Notes
- Adjust the water: If you're using fresh pumpkin puree, you might not need as much water since it's often thinner than canned puree. Start with 1/4 cup of water for fresh pumpkin puree, and add more if necessary to achieve your desired consistency.
- Storage: To store leftovers, let your pumpkin butter cool completely, then transfer it to an airtight container in the fridge. It will keep well for up to 2 weeks.
- Freezing: If you have extra pumpkin butter or want to save some for later, store it in an airtight container in the freezer for up to 6 months.
- Crockpot Instructions: If you prefer a slow cooker, place all the ingredients in the crockpot and cook on low for 3-4 hours or until the mixture thickens and shines like the stovetop version.