Pumpkin Butter
A thick, spiced pumpkin butter recipe that tastes like pumpkin pie but is, actually, easier than pie! This 4 ingredient recipe comes together in under 20minutes.
Servings: 12
Ingredients
- 15 oz pumpkin puree canned, or homemade
- 1 cup apple cider
- ½ cup dark brown sugar or light brown
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice Chef Lindsey's pumpkin spice recipe here
Instructions
- Combine all ingredients in a medium saucepot and whisk to combine.
- Cook over low heat until thickened and plops off a spoon slowly. Can also cook on medium and stir frequently to speed up the cooking process.
- Cool and store in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
Notes
Yield – 3 cups
Storage – Store cooled pumpkin butter in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
Storage – Store cooled pumpkin butter in a clean, airtight container or mason jar in the refrigerator for up to 1 month. Freeze for 3 months.
Nutrition
Calories: 57kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg