Pumpkin Butter

4 cups fresh pumpkin puree
1/2 cup maple syrup (or brown sugar)
1/4 cup apple cider
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon bourbon or whiskey, optional
1 tablespoon lemon juice
1 teaspoon vanilla extract

Combine the pumpkin puree, maple syrup, apple cider, cinnamon, ginger, nutmeg, and cloves in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 25-30 minutes, until the butter is thick.

If desired for a smoother consistency, use an immersion blender and blend until smooth. Stir in the bourbon/whiskey, lemon juice, and the vanilla. Allow to cool.

Store in an airtight container in the refrigerator up to two weeks.


Makes approximately 3 cups of pumpkin butter.

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