Ingredients
Main Ingredients
- 15 ounces canned pumpkin puree, or 2 cups homemade pumpkin puree
- ⅓ cup maple syrup, or to taste
- ½ cup apple cider, or apple juice (water can be used but will result in less sweetness)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice, or to taste
- ⅛ teaspoon salt (enhances sweetness)
Instructions
- Combine Ingredients: Add all the ingredients to a heavy-bottomed saucepan (for stovetop method) or a slow cooker and whisk together until well combined.
- Cook on Stovetop: Set the heat to low and cook the mixture, stirring every few minutes, until it becomes very thick and dark brown, about 20 minutes total. Be careful to stir often to prevent the bottom from burning.
- Cook in Slow Cooker: Cook on low for 3 to 4 hours, stirring occasionally. Check the pumpkin butter after 2 hours as slow cooker temperatures can vary.
- Cool and Store: Allow the pumpkin butter to cool completely, then transfer it into an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 6 months.
Notes
- Using apple cider or apple juice enhances natural sweetness; water can be substituted but will result in a less sweet flavor.
- Stirring often during stovetop cooking prevents burning and promotes even thickening.
- Adjust maple syrup quantity to suit your preferred sweetness level.
- Homemade pumpkin puree can be used instead of canned for a fresher taste.
- Store pumpkin butter in airtight containers to maintain freshness and flavor.
- This recipe is suitable for vegetarians and can be adjusted for vegan by ensuring maple syrup is used (no honey).
- Prep Time: 5 minutes
- Cook Time: 20 minutes (stovetop) or 3 to 4 hours (slow cooker)
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
