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Homemade spiced pumpkin butter recipe

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Pumpkin butter

Pumpkin lovers will rejoice in this amazing yet easy recipe. Serve on toast, pancakes or ice cream. This sweet and spicy spread even makes a fantastic homemade gift for someone special.
A tasty alternative to jams and jelly
pumpkin butter

Do you want something sweet and spicy? Do you want something that tastes like fall in a jar and makes your house smell like autumn? Do you want this recipe to be extremely easy to make?

If you answered "YES," here is a recipe that will make all of your dreams come true. This is a wonderful spread and a great staple to have in your pantry. Use this pumpkin butter on pancakes, spread on toast or warm and spoon over ice cream. If you want a spicier pumpkin butter, simply adjust the amount of spices.

Homemade spiced pumpkin butter recipe

Yields about 2 pint jars

Ingredients:

  • 1 large (29 ounce) can pure pumpkin (do NOT use pumpkin pie filling)
  • 1 tablespoon pure vanilla extract
  • 3/4 cup apple cider
  • 1 cup packed organic brown sugar
  • 1/4 cup pure maple syrup
  • 3 cinnamon sticks or 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon each: ginger, cloves, nutmeg
  • Mason jars, cleaned and sterilized

Directions:

Slow cooker

  1. Add all of the ingredients to your slow cooker and mix well. Set the cooker on low heat and allow to cook for about four to six hours, stirring often. This is a super easy way to make this if you're busy, just make sure you don't forget to stir it. Scorched pumpkin butter is not so appetizing.
  2. Remove from the heat and, with a ladle, very carefully fill each of the jars with the pumpkin butter (be careful, it's hot stuff). Once all of your jars are full, screw the lids on and make sure they are on tight. Allow to cool at room temperature. As the pumpkin butter cools, you will begin to hear a "popping" sound coming from the jars. You want to hear it because it means the jars are sealed, allowing no air to get in. Once the jars have sealed, store in the refrigerator.

Stove top

  1. Combine all of the ingredients in a large pot and mix well. Bring the mixture to a boil over medium-high heat.
  2. Once the mixture starts to boil, turn the heat to low and allow the pumpkin butter to slowly simmer for about 40-45 minutes, stirring often so that it does not burn on the bottom.
  3. Remove from the heat and, with a ladle, very carefully fill each of the jars with the pumpkin butter (be careful, it's hot stuff). Once all of your jars are full screw the lids on and make sure they are on tight. Allow to cool at room temperature. As the pumpkin butter cools, you will begin to hear a "popping" sound coming from the jars. You want to hear it because it means the jars are sealed, allowing no air to get in. Once the jars have sealed, store in the refrigerator.

More pumpkin recipes

Giant pumpkin cinnamon roll cake
Steamed pumpkin bread
Pumpkin spice latte

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