I recently crafted a pumpkin butter combining pumpkin puree, apple cider, granulated and brown sugars, and a touch of cinnamon, ginger, and nutmeg. A splash of lemon juice and a hint of cloves add intrigue reminiscent of classic Recetas. I find this delightful spread perfect for toast, bagels, or even white cake.

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I LOVE pumpkin butter and I think this recipe might just change your snack game forever. I’m always on the hunt for unique ways to use pumpkin puree, apple cider, granulated sugar and even a bit of brown sugar in my kitchen, and this one really stood out to me.

It all starts with a blend of 2 cups of pumpkin puree, 1 cup of apple cider, a mix of sugars, a splash of water and a tablespoon of lemon juice. Add in some magic spices like 2 teaspoons of ground cinnamon, 1 teaspoon of ginger, ½ teaspoon of nutmeg, ¼ teaspoon of cloves and just a pinch of salt, and you’re set.

I love how this recipe fits right into my love for tatlı and mutfak recipes, mixing elements from recetas and even a touch of kochen spirit. I use it on toast, bagels, and English muffins and my kids just can’t get enough of it on dessert cakes.

It’s a must-try!

Why I Like this Recipe

I love this recipe because it gives me so many ways to enjoy pumpkin butter. First off, I like how I can use it on toast, bagels, and even on English muffins – its versatility is amazing. Also, I really appreciate the warm, spicy flavor that comes from the blend of cinnamon, ginger, nutmeg, and cloves; it just fills my kitchen with a cozy fall vibe. Another reason is that making it myself feels pretty satisfying – it’s not too complicated and canning it makes me feel like I accomplished something cool. Finally, my kids love it as a sweet treat on their cake so it’s a win-win for the whole family.

Ingredients

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Pumpkin puree provides dietary fibre and vitamins, making it healthy and filling everyday.
Apple cider offers a tangy sour burst that balance the recipe’s natural sweetness.
Granulated sugar brings a cake like sweetness though it should be used in moderation.
Lemon juice gives a tangy sour note that cuts sweetness and lifts the flavor nicely.
Cinnamon adds a comforting warmth and spice that counteracts the sugary mix real well.
Brown sugar brings deep molasses like sweetness that enriches and rounds out the flavor.
Ground ginger provides a zesty kick and antioxidants for a lively, vibrant taste.
Nutmeg delivers a subtle nutty aroma with a hint of sweetness, adding delicate warmth.

Ingredient Quantities

2 cups pumpkin puree (or one 15 oz can)

1 cup apple cider

1 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup water

1 tablespoon lemon juice

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon salt

How to Make this

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1. Start by mixing together the pumpkin puree, apple cider, granulated sugar, brown sugar, water and lemon juice in a large pot.

2. Add in the ground cinnamon, ginger, nutmeg, cloves and salt and stir the mixture until everything is well combined.

3. Put the pot on medium heat and stir often to help the sugar dissolve and avoid any burning on the bottom.

4. Once the mixture begins to boil, lower the heat so it simmers gently and let it cook uncovered for about 20 to 25 minutes, stirring every now and then.

5. Keep an eye on it as the butter thickens up and the flavors blend together good.

6. Remove the pot from the heat once you reach your desired consistency.

7. Meanwhile, sterilize your jars and lids by boiling them in water for at least 10 minutes so they’re all clean and ready.

8. Carefully ladle the hot pumpkin butter into each sterilized jar, leaving about a 1/4 inch headspace at the top.

9. Wipe the rims clean and then screw the lids on tight.

10. Finally, process the filled jars in a boiling water bath for 10 minutes (use the right time if you’re at a high altitude) then remove them and let them cool completely before storing.

Equipment Needed

1. A large pot to mix and cook the pumpkin butter
2. Measuring cups and spoons to measure all the ingredients
3. A wooden spoon or whisk to stir the mixture evenly
4. A ladle to carefully transfer the hot butter into the jars
5. A separate pot for boiling and sterilizing the jars and lids
6. Glass jars with their lids for storing the pumpkin butter
7. A large water bath pot to process the jars in boiling water
8. Tongs or a jar lifter to safely remove the jars after the water bath

FAQ

Q: Can I use canned pumpkin puree instead of making my own?

A: Yeah, you definitely can use a 15 oz can of pumpkin puree since it works out to about 2 cups. It keeps the process super simple.

Q: How long should I cook the pumpkin butter?

A: Usually, you cook it for about 40-45 minutes on low to medium heat. Keep an eye and stir often so it doesnt stick to the bottom.

Q: Can I adjust the spices to my taste?

A: Sure thing! If you like more of a spicy kick, you can add a bit more ginger or cinnamon. Feel free to experiment a little.

Q: How do I can the pumpkin butter safely?

A: Once your pumpkin butter is done, fill sterilized jars leaving about 1/2 inch headspace, wipe the rims clean, and process in a water bath canner for 15 minutes. Make sure to follow proper canning guidelines.

Q: How long will the canned pumpkin butter last?

A: When properly canned and stored in a cool, dark place, it should last for up to a year. Once opened, keep it in the fridge and use it within a couple weeks.

Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions Substitutions and Variations

Instead of apple cider you can use apple juice but you might need to adjust the sweetness a bit.
If you dont have pumpkin puree, mashed sweet potato can work too though the flavor will change slightly.
You can swap granulated sugar for coconut sugar if you’re lookin for something a little different.
If you’re out of brown sugar, try using maple syrup but lower the amount of liquid a bit.
In case you dont have water, just add extra apple cider to help thin out the butter.

Pro Tips

1. You gotta really mix your spices into the pumpkin puree well so you don’t end up with clumps. It helps a lot to sift the spices first or just stir real good while you add them.
2. Watch the pot closely when it simmers. Sometimes if the heat’s too high it might burn the sugar at the bottom and that leaves a bitter taste. A little extra stirring goes a long way.
3. Let your pumpkin butter sit off the heat for a few minutes before you jar it. It lets all the flavors blend together better and your butter ends up tastin’ even richer.
4. When sterilizing your jars and lids, don’t just give them a quick rinse. Boiling ‘em for at least 10 minutes makes sure you really get rid of any germs, so your pumpkin butter stays fresh longer.