Maple Pumpkin Butter

5 from 4 votes

Maple Pumpkin Butter is silky and not too sweet but wonderful slathered on toast, biscuits, muffins, pancakes, waffles or stirred into your morning oatmeal.

Prep Time5

Cook Time30

Total Time35

Course: Jam

Cuisine: American

Keyword: holiday, pumpkin

Servings:

Calories: 74kcal

Author: Tricia

Ingredients

15 ounce can pure pumpkin puree (not pie filling)
1 cup unsweetened apple juice (plus extra for thinning if needed for desired consistency)
2 teaspoons pumpkin pie spice
½ cup granulated sugar (110g) or brown sugar
¼ cup pure Maple syrup Grade A (2oz)
1 teaspoon vanilla extract or vanilla
pinch of salt

Instructions

Combine all ingredients in a heavy-bottomed, deep, medium saucepan. Cook on medium-high until it comes to a soft boil. Place a lid over the pan, leaving it tilted to vent. You want it open just enough to prevent a mess on the stove top. The mixture will be very thick and splatters like spaghetti sauce. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add additional apple juice if the mixture is too thick.
Cool and store in airtight jars in the refrigerator up to two weeks. Alternatively, you can freeze the pumpkin butter. Traditional canning methods are not recommended for preserving pumpkin butter.

Notes

Serving suggestions: spread on toast, biscuits, scones, pancakes, waffles or swirl in oatmeal. Also great to use in recipes calling for pumpkin butter.
Recipe makes 3 cups of pumpkin butter
You can use 1/3 cup of sugar instead of 1/2 cup for a slightly less sweet spread.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition