Easy Pumpkin Butter
Make this easy pumpkin butter in under 30 minutes! Rich, spiced, and spreadable—perfect on toast, pancakes, oatmeal, and more.
Ingredients
- 2 cups canned pumpkin puree
- ½ cup brown sugar, lightly packed
- 2 tablespoons pure maple syrup
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 2½ teaspoons pumpkin pie spice
- ⅛ teaspoon sea salt
Instructions
- Add all ingredients to saucepan (pumpkin puree, brown sugar, maple syrup, orange juice, vanilla, pumpkin pie spice and sea salt) and bring to gentle boil over medium heat.
- Turn to medium-low, cook for about 20 minutes, stirring often. You'll know it's done when the pumpkin gets richer in colour, thickens slightly, glides cleanly off a spoon, but is still spreadable.
- Cool in saucepan, then transfer to jars.
Notes
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- Store jars in refrigerator up to 2 weeks or freezer up to 3 months.