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Maple Pumpkin Butter

Maple pumpkin butter made on the stovetop for a thick, glossy spread. Simmer pumpkin puree with maple syrup and warm spices, then cool until it’s spoonable and perfect for toast or oatmeal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 44
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin butter base
  • 1 can (15 oz) pumpkin puree
  • 0.3333333333 cup pure maple syrup
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 salt pinch

Equipment

  • 1 small saucepan

Method
 

Simmer until thick
  1. Combine pumpkin puree, pure maple syrup, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a small saucepan.
  2. Bring to a simmer over medium-low heat, then cook 15-20 minutes, stirring frequently, until thickened and fragrant, with visible steam and a darker deep-orange color.
Finish and cool
  1. Remove from heat and stir in lemon juice, vanilla extract, and salt until fully incorporated and glossy.
  2. Cool completely, then transfer to a jar and refrigerate up to 2 weeks.
  3. Serve spooned over toast, oatmeal, pancakes, or as a filling.

Notes

Pro tip: keep stirring during the 15-20 minute simmer so the sugars don’t scorch and the texture stays smooth. Refrigerate in a sealed jar up to 2 weeks; freeze yes—freeze in small portions for up to 2 months and thaw in the fridge. For a no-added-sugar option, replace the brown sugar and maple syrup with a 1:1 baking sweetener mix, then simmer until thickened (texture will be slightly less glossy).