Description

This Homemade Spiced Pumpkin Butter is a luscious, thick spread bursting with warm autumn spices and natural sweetness. Made from pure pumpkin puree, maple syrup, and fragrant spices, it simmers gently on the stovetop to achieve a rich, velvety texture. Perfect for spreading on toast, stirring into oatmeal, or dolloping on desserts, this cozy recipe brings the essence of fall into your kitchen with wholesome ingredients and no added preservatives.

Ingredients

Scale

Spiced Pumpkin Butter

425 g canned pumpkin puree (not pumpkin pie filling)
2 tablespoons pure maple syrup
50 g light brown sugar
60 ml apple juice
1 teaspoon apple cider vinegar
½ vanilla pod, sliced in half
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch ground cloves
1 tablespoon salted vegan butter (block-style), cold

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Instructions

Combine Ingredients: In a heavy-based saucepan, add the pumpkin puree, maple syrup, light brown sugar, apple juice, apple cider vinegar, sliced vanilla pod, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
Simmer Mixture: Bring the mixture to a boil over medium heat, then reduce the heat to medium-low. Let it cook gently for 30 minutes, stirring every few minutes with a spatula to prevent sticking and burning. The mixture will thicken and darken in color.
Remove Vanilla Pod and Add Butter: Remove the saucepan from heat. Carefully take out the vanilla pod using your spatula. Whisk in the cold salted vegan butter until fully combined, which will add richness and smoothness to the pumpkin butter.
Cool and Store: Allow the pumpkin butter to cool to room temperature. Transfer it into a sealed container and refrigerate. It will keep fresh for up to two weeks.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
Slicing the vanilla pod releases extra aroma and flavor during cooking. Be sure to remove it before serving.
Stirring frequently is important to prevent the pumpkin butter from sticking and burning on the bottom of the pan.
Store in an airtight container in the refrigerator; it lasts up to two weeks.
Vegan butter ensures the recipe remains plant-based and adds a creamy texture.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Spread / Condiment
Method: Stovetop
Cuisine: American