Homemade Pumpkin Butter

5 from 1 vote

Easy 20-minutes simmering into silky homemade pumpkin butter! This holiday favorite spread has all the cozy sweet flavors of pumpkin pie, is naturally gluten-free, and made without refined sugars.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Condiment, Dip, Spread

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings:

Calories: 31kcal

Author: Danielle Fahrenkrug

Ingredients

15 ounce pumpkin puree (1 can)
1 apple golden delicious or gala
¼ cup maple syrup
1 teaspoon vanilla
1 teaspoon lemon juice
1 tablespoon pumpkin pie spice
¼ teaspoon Himalayan salt
¼ teaspoon ginger

Instructions

Peel the apple, remove the core and chop it into large chunks.
In a medium size pot add the pumpkin puree, chopped apple, maple syrup, lemon juice, pumpkin pie spice, Himalayan salt, ginger and vanilla. Heat on medium-high until it starts to bubble on the sides.
Turn the heat down to a low simmer and cook for 20-30 minutes until it becomes thicker, stirring throughout. Remove from the heat and let it cool slightly. Add the pumpkin butter to a food processor to blend the apples.
Serve as is, cold or warm, spread over breads, ham, or for dip.

Notes

Where to use homemade pumpkin butter:

Spread homemade pumpkin butter on morning toast.
Add it to a peanut butter sandwich.
Layer it inside homemade granola bars such as these in place of jam.
Use it anywhere you would use jelly or jam.
Add a couple tablespoons to a latte and turn it into a pumpkin latte!

How to store this recipe:

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition