Cooked low and slow, this maple pumpkin butter is a delicious and flavorful spread to enjoy with your morning toast.
Pumpkin is taking over the internet! I’m not kidding. Thanks to Sara of Cake Over Steak, over 70 bloggers have teamed up for the ultimate #VirtualPumpkinParty!
You can find all things pumpkin from my maple pumpkin butter brioche toast with sliced pears and candied pumpkin seeds to this scrumptious pumpkin pie milkshake or this savory Thai pumpkin curry.
Pumpkin Butter
One of these days, I will make pumpkin butter from scratch using whole pumpkins. For now, I’m totally happy using canned pumpkin.
I’ve always wondered why it’s called pumpkin butter when it actually contains no butter. Same goes for apple butter. My guess is that butter refers to the smooth spreadable consistency. Please correct me if I’m wrong.
Regardless of it’s name, pumpkin butter is delicious. When spread on a piece of toast, it tastes like autumn exploded in your mouth.
Cooking Instructions
Of course, you could easily go to Trader Joe’s and buy yourself a jar of pre-made pumpkin butter, but where’s the fun in that? Pumpkin butter is super easy to make at home, plus you can add all sorts of herbs and spices to your liking.
For me, it’s maple. Maple anything during autumn gives me all the feels. You can cook this low and slow in a crockpot, however I prefer to simply it cook it on the stove.
Add all the the ingredients in a heavy bottomed sauce pot and cook it for about half an hour until it’s thick and super aromatic. Stir it from time to time to make sure the mixture doesn’t burn at the bottom. That’s it!
Serving Suggestions
Use it warm, or eat it chilled. Either way, it’ll taste just as good.
My favorite way to enjoy pumpkin butter is on a thick brioche toast with sliced pear and a sprinkling of candied pumpkin seeds. And just for kicks, sometimes I like to drizzle a tiny bit of maple syrup on top.
It is excellent swirled in oatmeal or yogurt. Use it to top vanilla ice cream instead of chocolate fudge. Or, simply eat it with a spoon!
Store leftovers in a covered container in the fridge for up to two weeks.
Favorite Pumpkin Recipes
Maple Pumpkin Butter
Ingredients
- 2 – 15 oz canned pumpkin
- ¾ cup dark maple syrup
- ½ cup apple cider, or apple juice
- ¼ cup dark brown sugar, packed
- 2 Tablespoons lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Add all ingredients to a heavy bottomed sauce pot. Set over medium-high heat, stir ingredients together and bring mixture to a boil. Allow to boil for about 30-45 seconds and then reduce heat to a simmer.
- Allow mixture to simmer for 30 minutes, uncovered. Frequently stir to ensure mixture does not burn at the bottom of the pot. By this time, the mixture should have thickened substantially and it should be very fragrant. It will continue to thicken as it cools.
- Remove from heat and cool to room temperature. Transfer pumpkin butter to airtight containers, cover and store in the fridge until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This pumpkin butter looks incredible. I love making food from scratch so I am all over this recipe. I laughed when you wrote about the confusing nomenclature. My grandfather avoided peanut butter his ENTIRE life because he thought it was peanuts and butter mixed together. That didn’t sound so appetizing to him. Finally, when he moved in with my family when he was 99, I got him to try peanut butter. He loved it! By the way, hi and I love your blog. Thanks to Sara organizing this whole thing I have discovered so many new (to me) bloggers. Loving the way your site feels. <3
I want all the pumpkin butter!
Well this looks utterly delightful and fall in a little glass jar! Love.
I’ve never actually had pumpkin butter but after seeing the ingredients in yours… I don’t know why! It sounds and looks SO delicious. :)
Oh my word this is awesome!! Pumpkin EVERYTHING!!! Your pumpkin butter looks especially delish!
♥Heather
Tis the season for pumpkins and this recipe looks amazing!
I have never made pumpkin butter before, but it sounds so good! Talk about the best breakfast toast ever with this one top!
OBSESSED. Gimme.
Girl, BYE! This looks like utter perfection!!!!
i love how thick and rich this looks! and i have a feeling it’s one of those things where canned pumpkin is fine (for the longest time i wanted to use homemade pumpkin puree in my desserts, but for the majority of them it sounds like it’s just not worth it).