Shortcut Pumpkin Butter (with Canned Pumpkin) Recipe

By
Kumiko Mitarai
Kumiko Mitarai
Kumiko Mitarai wrote the "Technique of the Week" column for Serious Eats. In it, she demonstrated cooking techniques that seem easy but are hardly ever explained.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018

Just because it's made from canned pumpkins doesn't mean this pumpkin butter second-rate. I found that Farmer's Market brand organic pumpkin, in particular, has a silky smooth texture.

Recipe Facts

5

(2)

Active: 25 mins
Total: 25 mins
Serves: 16 servings
Makes: 2 cups

Rate & Comment

Ingredients

  • One (15-ounce) can pure pumpkin purée

  • 1/2 cup apple cider

  • 1/4 cup maple syrup

  • 1/4 cup light brown sugar, lightly packed

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/8 teaspoon freshly grated nutmeg

  • Pinch ground cloves

Directions

  1. Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered. Cook, stirring occasionally, until the pumpkin butter is thick and spreadable and the bubbles that form in it burst very slowly, about 20 minutes.

  2. Allow the pumpkin butter to cool to room temperature. Store in a sealed container in the refrigerator.

This Recipe Appears In

Nutrition Facts (per serving)
37 Calories
0g Fat
9g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 37
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 0g
Vitamin C 4mg 21%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes