Description
This Easy Homemade Pumpkin Butter is a sweet spread that is full of fall flavor!
Ingredients
Units
Scale
- 2 (15-ounce) cans of pumpkin puree (be sure not to use pumpkin pie mix), or 3 1/2 cups of homemade pumpkin puree
- 1 cup packed brown sugar
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of ground cloves (optional)
- Pinch of ground nutmeg (optional)
- 1/8 teaspoon salt (optional)
Instructions
- Combine all ingredients in a deep, heavy-bottomed pot. Heat to a gentle boil over medium to medium-high heat, stirring frequently.
- Reduce heat to a simmer, then cover with a splatter guard or a pot lid left slightly ajar. Allow the pumpkin to simmer for 45 minutes to an hour, stirring occasionally. (Cook until pumpkin butter reaches your desired consistency.)
- Remove from the heat. Allow to cool* and then place in containers to store in the refrigerator or freezer. *See Note
Notes
If the pumpkin butter is chunkier than you would like, go ahead and puree it with a blender or stick blender after cooling, and before you put it into your containers.
- Prep Time: 10 minutes
- Cook Time: 1 hour