This Easy Homemade Pumpkin Butter is a sweet spread that is full of fall flavor!
Author:My Homemade Roots
Prep Time:10 minutes
Additional Time:0 hours
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:About 3 cups1x
2 (15-ounce) cans of pumpkin puree (be sure not to use pumpkin pie mix), or 3 ½ cups homemade pumpkin puree
1 cup packed brown sugar
1 cup water
1 tablespoon apple cider vinegar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
Pinch of ground cloves (optional)
Pinch of ground nutmeg (optional)
⅛ teaspoon salt (optional)
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
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.