Pumpkin Butter
Pumpkin butter, something I never knew I needed until I tried it. It might sound a little silly, but this recipe is going to be the perfect sidekick for your fall recipes.
Pumpkin butter is one of those things that is really versatile. It is great spread on some sourdough toast. It is also great added to your favorite fall recipes. Once you make it, you will want to add it to everything, because it is that good.
And I know, we LOVE butter around here. So why not experiment with some different versions! It is always fun to play around in the kitchen, and this recipe is a result of that.
My favorite thing about this recipe is that it is naturally sweetened. We use maple syrup instead of refined sugars making it a healthier version from the classic pumpkin butter recipes. We hope you give it a try! Let us know what you think in the comments.
Details & Tips
This pumpkin butter could not be easier to make. And as an added bonus, your house will smell so good while you make it! Something that will make a difference in this recipe is the quality of your maple syrup and your apple cider. While those are supporting flavors, it is important for them to be a high quality to ensure the flavors come together well. Finding an apple cider that is low sugar or no added sugar is great so we are able to control the sweetness.
What we are essentially doing with this pumpkin butter method is adding all of the ingredients (except the vanilla) to a pan and cooking out the moisture. Cooking it allows the flavors to meld together and it also reduces. Allowing the moisture to cook out is what is going to give us that thick spreadable butter consistency we are going for. That thick consistency is also what makes this pumpkin butter great to add to other baking recipes.
The hardest part of this recipe is going to be remembering to add the vanilla at the end, instead of it putting in the pan with everything else. This is very important, however, so try to remember! The reason for this is because we don’t want that vanilla flavor to cook off. Since vanilla is made with vodka, it can cook off quite easily and lose its flavor. Adding it once the mixture is off the heat will ensure we get that subtle vanilla flavor to round everything out.
Customize
Feel free to enhance the spiced flavor but increasing the amount of spices you add.
You can also add more maple syrup if you prefer the pumpkin butter to be sweeter. Taste it as you go to ensure it is where you want it.
Storing the Pumpkin Butter
This pumpkin butter is best stored in a glass jar or container in the refrigerator. It will stay good for up to 5 days.
You can also make a batch and divide it into smaller containers to store in the freezer. This way you can thaw it out when you are craving some or need some for a recipe. It will stay good in the freezer for up to 3 months.
Ingredients
Instructions
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