Lisa Yarde
Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It’s like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!
Pumpkin Butter
This homemade pumpkin butter has less moisture and way more pumpkin flavor than pumpkin puree alone, so it’s ideal for baking gluten free pumpkin treats that are pumpkin-flavored, not just pumpkin-colored.
Servings: 30
Calories: 42kcal
Ingredients
- 3½ homemade pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling))
- 1 cup Packed brown sugar
- ¾ cup Apple cider or juice
- 2 tsp. Vanilla extract
- 2-3 Cinnamon sticks
- 1-2 tsp. Pumpkin pie spice, to taste
Instructions
- Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
- Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently.
- Adjust spices to your taste.
Notes
Serving: 2 Tablespoons
Nutrition Facts
1 servings per container
- Amount Per ServingCalories42
- % Daily Value *
- Total Fat
0.5g
1%
- Sodium 5mg 1%
- Total Carbohydrate
13g
5%
- Dietary Fiber 1g 4%
- Sugars 12g
- Protein 0.5g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
