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Easy Homemade Pumpkin Butter

A simple and delicious recipe for homemade pumpkin butter, perfect for autumn.
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Cook Time 1 hour 30 minutes

Equipment

  • Medium saucepan
  • Cold plate for testing thickness
  • Airtight containers for storage
  • jars and lids for gifting

Ingredients
  

Main ingredients

  • 15 oz can pumpkin purée or homemade pumpkin purée, not pumpkin pie filling
  • 0.33 cup apple cider
  • 0.5 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup maple syrup pure maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg freshly grated or ground
  • 0.5 teaspoon salt
  • 0.125 teaspoon ground cloves

Instructions
 

  • Combine pumpkin purée, apple cider, brown sugar, granulated sugar, maple syrup, lemon juice, cinnamon, nutmeg, salt, and cloves in a medium saucepan. Stir to combine.
  • Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
  • Reduce heat to low and simmer uncovered, stirring frequently (every 5-10 minutes) to prevent sticking and burning, for 1 to 1.5 hours, or until thickened to desired consistency.
  • Test for thickness by spooning a little onto a cold plate; it should set up nicely.
  • Remove from heat and let cool completely before serving or storing.

Notes

For an extra layer of warmth, add a pinch of ground ginger or allspice. Adjust sweetener amounts to your preference. For an adult treat, add a splash of bourbon or rum during simmering. A little orange or lemon zest stirred in during the last 30 minutes of simmering adds delightful brightness. The low and slow simmering is key to developing rich flavor and thick texture. Stirring frequently is crucial to prevent burning. Homemade pumpkin purée should be roasted until tender and pureed until very smooth. It tastes even better after the flavors have melded for a day or two.