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.
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
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.
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)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 7g|
|Vitamin C 4mg||21%|
|*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.|