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This simple homemade pumpkin butter recipe is sure to please pumpkin enthusiasts. It's better than pumpkin pie in a jar. It tastes great smeared on toast, oatmeal, yoghurt, and other foods. Fruit-flavoured butters are free of dairy. These resemble jam with homemade or canned pumpkin puree, brown sugar, apple cider, cinnamon, and pumpkin spice. A little goes a long way when you want to add a little spicy sweetness to anything you're eating. Here in this recipe, apple cider and maple syrup are used to provide some flavour and sweetness to the pumpkin butter. You'll adore spreading some on toast or incorporating it into your yoghurt and cereal. You can also roll it in these pumpkin butter crepes or spread some on a slice of toasted pumpkin banana bread. This dish won't let you down.
Here's how you can make this pumpkin butter at home:
Ingredients:
• 425 g pumpkin purée
• 1/2 cup apple cider
• 1/2 cup maple syrup
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 cinnamon stick
• 2 teaspoons pure vanilla extract
Method:
• Assemble all the ingredients.
• Combine the pumpkin puree, apple cider, maple syrup, pumpkin pie spice, salt, and cinnamon stick in a medium saucepan over medium heat.
• Bring the mixture to a boil by turning the heat up to high.
• Cook, stirring frequently, for 20 to 25 minutes or until the mixture thickens on medium heat.
• Take it off the heat. Throw away the cinnamon stick, and then whisk in the vanilla. Before using, allow it to cool for about an hour.
• Move to a storage container that is airtight.
Storage Instructions
Since pumpkin butter is perishable, it must be kept in the refrigerator in an airtight container. If properly packed, it can be used for up to one month.
