Pumpkin Butter Recipe – Maple, Cinnamon & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Pumpkin Butter Recipe – Maple, Cinnamon & Spice Blend

Okay, let’s be real. Fall isn’t really fall until the scent of cinnamon and pumpkin fills the kitchen, right? I’ve been making this pumpkin butter for years – it all started with a slightly burnt batch (don’t worry, we’ll avoid that!), and it’s become a family tradition. It’s seriously the coziest spread you can imagine, and it’s way easier to make than you think!

Why You’ll Love This Recipe

This pumpkin butter isn’t just another fall trend. It’s a hug in a jar! It’s wonderfully spiced, perfectly sweet (but not too sweet), and unbelievably versatile. Plus, homemade always tastes better, doesn’t it? You control the ingredients, and the aroma while it simmers is just heavenly. It’s perfect for gifting, enjoying with your morning chai, or sneaking a spoonful straight from the jar (no judgement!).

Ingredients

Here’s what you’ll need to whip up a batch of this autumn goodness:

• 15 oz (about 425g) pumpkin puree
• 1 tablespoon maple syrup
• ½ cup (120ml) apple cider / apple juice
• ¾ cup (150g) brown sugar
• 2 teaspoons cinnamon powder
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg powder
• 1 tablespoon lemon juice
• Pinch of salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. The pie filling has added spices and sugar, which we’re adding ourselves! I prefer the canned puree for convenience, but if you’re feeling ambitious, you can absolutely roast and puree your own pumpkin.
• Maple Syrup: Oh, the maple syrup! If you can get your hands on some good quality, regional maple syrup, do it. The flavour difference is amazing. Darker grades have a more robust flavour, which I love in this.
• Warming Spices: The blend of cinnamon, ginger, cloves, and nutmeg is what makes this pumpkin butter sing. Don’t skimp! Freshly ground spices will give you the best flavour, but pre-ground works just fine too. Feel free to adjust the amounts to your liking – more ginger for a bit of a kick, or extra cinnamon for a classic warmth.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, grab a large, heavy-bottomed saucepan. This helps prevent sticking. Add the pumpkin puree, maple syrup, apple cider, brown sugar, cinnamon, ginger, cloves, nutmeg, lemon juice, and a pinch of salt.
2. Now, place the saucepan over low-medium heat. Stir everything together really well, making sure the brown sugar dissolves.
3. This is the part where patience comes in! Simmer the mixture, stirring every few minutes to prevent sticking, for about 20 minutes. You’ll notice it starts to thicken and darken in colour.
4. Want it really thick and flavourful? Continue simmering for another 30-40 minutes, stirring occasionally. The longer it simmers, the richer the flavour becomes.
5. Give it a taste! Adjust the seasoning or sweetness if needed. A little extra cinnamon? A squeeze more lemon juice? It’s your butter, make it perfect!
6. Finally, let the pumpkin butter cool completely before transferring it to clean jars.

Expert Tips

A few little things I’ve learned over the years:

• Stir, Stir, Stir: Seriously, don’t skip the stirring! Especially towards the end, as it thickens, it can easily stick and burn.
• Low and Slow: Simmering gently is key. High heat will just scorch it.
• Don’t Rush the Cooling: Letting it cool completely helps it thicken even further.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the maple syrup for agave nectar or coconut sugar.
• Spice Level Adjustment: For a milder flavour, reduce the ginger and cloves to ½ teaspoon each. For a bolder flavour, add a pinch of cayenne pepper! My friend, Priya, loves a little heat in hers.
• Sugar-Free Option: Use a sugar-free brown sugar substitute and a sugar-free maple syrup alternative.
• Festival Adaptations: Add a splash of orange zest for Thanksgiving, or a sprinkle of cardamom for a festive Diwali twist.

Serving Suggestions

Okay, this is the fun part! Pumpkin butter is amazing on… well, everything!

• Spread it on toast, bagels, or scones.
• Swirl it into your morning oatmeal or yogurt.
• Use it as a filling for crepes or pancakes.
• Spread it on crackers with a slice of cheese.
• Or, like I said, just eat it straight from the jar!

Storage Instructions

Let’s keep this goodness fresh!

• Store the pumpkin butter in airtight jars in the refrigerator for up to 2 weeks.
• Unfortunately, this recipe isn’t suitable for long-term canning without specific canning procedures.

FAQs

Got questions? I’ve got answers!

• What is the best type of pumpkin to use for pumpkin butter? While you can use any pumpkin variety, sugar pumpkins (also known as pie pumpkins) are ideal because they have a sweeter, less stringy flesh.
• Can I use other sweeteners besides maple syrup and brown sugar? Absolutely! Honey, agave, or coconut sugar are all good substitutes.
• How can I tell when the pumpkin butter is thick enough? It should coat the back of a spoon. When you run your finger through it, the line should hold for a moment. Remember it will thicken more as it cools.
• Can this pumpkin butter be canned for long-term storage? This recipe hasn’t been tested for canning safety. For long-term storage, freezing is a better option.
• What are some creative ways to use pumpkin butter besides spreading it on toast? Mix it into your coffee, use it as a glaze for roasted vegetables, or add a spoonful to your favourite smoothie!