This pumpkin butter is super easy to make and is a perfect addition to your morning toast! Slather it on and enjoy!
Servings 4 cups
- 30 ounces pumpkin puree (2 cans)
- 1 teaspoon cinnamon (ground)
- .25 teaspoon cloves (ground)
- .12 teaspoon nutmeg (ground)
- .50 cup brown sugar
- .25 cup maple syrup
- 2 tablespoons lemon juice (freshly squeezed)
- .25 cup apple cider
Transfer pumpkin to saucepan
Add the rest of the ingredients to the pan and stir
Turn the heat on medium and let the mixture come to a sputter (which is a boil)
Once it does, lower it to high simmer and cook for 30 minutes
Let cool before transferring to a jar for storage
Spread on some toast
- Using canned pumpkin is so much easier than peeling and cooking a fresh pumpkin. But have at it if that's the way you roll.
- I know I'm always saying this but use organic whenever you can. I use only organic spices and herbs because there isn't that much of a price difference and they go a long way.
- I don't bother canning this delicious butter because the way Christopher and I eat it, the butter doesn't last long.
- This pumpkin butter lasts in the refrigerator for over two weeks.
- If you don't want to make as big as a batch as this, you can half it. The recipe card has a handy dandy slider at the servings section that you can adjust how many servings you prefer.
Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 60g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 535mg | Fiber: 6g | Sugar: 47g | Vitamin A: 33090IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg