📝 About This Recipe
Capture the essence of autumn in a jar with this intensely concentrated, silky-smooth spread that far surpasses any store-bought version. By slow-simmering pure pumpkin with warm aromatic spices, bright citrus, and rich sweeteners, we create a deep mahogany preserve that tastes like the heart of a pumpkin pie. It is the ultimate seasonal condiment, offering a perfect balance of earthy sweetness and cozy warmth that elevates everything from morning toast to elegant cheese boards.
🥗 Ingredients
The Pumpkin Base
- 29 ounces Pumpkin Puree (two standard cans; ensure it is 100% pure pumpkin, not pie filling)
- 3/4 cup Apple Cider (unfiltered provides the best depth of flavor)
Sweeteners
- 1 cup Dark Brown Sugar (packed; dark sugar adds a rich molasses undertone)
- 1/4 cup Maple Syrup (use Grade A Amber for best flavor)
Aromatics & Spices
- 2 teaspoons Ground Cinnamon (Saigon cinnamon is preferred for intensity)
- 1 teaspoon Ground Ginger (adds a subtle heat)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Cloves (a little goes a long way)
- 1/4 teaspoon Ground Allspice
- 1/2 teaspoon Kosher Salt (crucial for balancing the sweetness)
The Finishing Touches
- 1 tablespoon Lemon Juice (freshly squeezed to brighten the flavors)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Unsalted Butter (optional; adds a professional glossy sheen)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or a Dutch oven, combine the pumpkin puree and the apple cider. Stir with a heat-resistant spatula until the mixture is uniform.
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2
Add the dark brown sugar and maple syrup to the pot. Stir well, ensuring there are no large clumps of sugar remaining.
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3
Whisk in the cinnamon, ginger, nutmeg, cloves, allspice, and kosher salt. At this stage, the mixture will look light orange and somewhat liquid.
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4
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent scorching on the bottom.
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5
Once the mixture begins to bubble, immediately reduce the heat to low. You want a very gentle simmer—just a few lazy bubbles breaking the surface.
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6
Partially cover the pot with a lid, leaving a crack for steam to escape. Pumpkin butter is notorious for 'spitting' as it thickens, so the lid protects your stovetop.
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7
Cook the mixture for 35 to 45 minutes. Stir every 5-8 minutes, making sure to scrape the bottom and corners of the pot where the sugars like to caramelize.
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8
Watch for the color change: the butter is ready when it has transformed from bright orange to a deep, dark, glossy mahogany brown.
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9
Test the thickness by placing a small spoonful on a cold plate. If it holds its shape without weeping liquid around the edges, it is sufficiently reduced.
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10
Remove the pot from the heat. Stir in the lemon juice and vanilla bean paste, which will brighten the finish and add floral notes.
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11
For an extra silky finish, stir in the tablespoon of butter until completely melted and incorporated.
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12
Allow the pumpkin butter to cool completely in the pot. It will continue to thicken significantly as it reaches room temperature.
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13
Transfer the cooled butter into clean glass jars. Seal tightly and refrigerate.
💡 Chef's Tips
Stir constantly toward the end of cooking as the high sugar content makes it prone to burning once the water has evaporated. If you prefer a smoother texture, you can run the finished butter through a fine-mesh sieve or use an immersion blender before cooling. Do not attempt to water-bath can pumpkin butter; the density makes it unsafe for home canning. It must be kept refrigerated. For a vegan version, simply omit the final tablespoon of butter or use a vegan butter substitute. If the flavor feels too 'flat,' add an extra squeeze of lemon juice or a pinch more salt to make the spices pop.
🍽️ Serving Suggestions
Swirl a generous tablespoon into warm oatmeal or Greek yogurt for a festive breakfast. Spread over toasted brioche or warm buttermilk biscuits with a sprinkle of flaky sea salt. Use as a sophisticated accompaniment to a charcuterie board alongside sharp cheddar or creamy brie. Mix into a vanilla milkshake or use as a filling for thumbprint cookies and crepes. Whisk into a vinaigrette with apple cider vinegar and Dijon mustard for a seasonal salad dressing.