6 Ingredient Spiced Pumpkin Butter

• servings: 32 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cans (15 ounce) pumpkin puree

1/3 cup apple cider

1/2 cup real maple syrup, plus more if needed to sweeten

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon kosher salt

Directions

Stove-Top

In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.

Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

Slow Cooker

In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.

Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

Notes

Can I use pumpkin pie mix instead of purée?

I don’t recommend it—pie mix is pre-sweetened and spiced, which can throw off the flavor. Stick with 100% pumpkin for best control.

How do I know it’s thick enough?

Look for a glossy sheen and a spoon trail that holds for a few seconds; the mixture should mound softly instead of running.

How should I store it? Can I can it?

Refrigerate in a clean, airtight jar; freeze for longer storage. I don’t provide canning guidance here—enjoy it fresh or frozen for safety.

Nutrition

• Calories: 16 kcal