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Maple Pumpkin Butter

Maple pumpkin butter with a glossy, thick spread made by simmering pumpkin puree with maple syrup and warm spices until fragrant. Cool completely for a smooth, spoonable texture—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: 74
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin butter base
  • 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
  • 0.25 salt pinch

Equipment

  • 1 small saucepan

Method
 

Cook the pumpkin butter
  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 and cook 15-20 minutes, stirring frequently, until thickened and fragrant; visual cue: the mixture should look glossy and slightly darker as it thickens.
Finish and chill
  1. Remove from heat and stir in lemon juice, vanilla extract, and salt; visual cue: the surface will loosen slightly then turn smooth again.
  2. Cool completely, then store in a jar in the refrigerator up to 2 weeks; visual cue: it should thicken as it cools.
Serve
  1. Serve on toast, oatmeal, pancakes, or as a filling; visual cue: spread a thick, glossy layer without running.

Notes

Pro tip: stir frequently during the 15-20 minute simmer so the pumpkin butter thickens evenly without scorching. Refrigerate in a sealed jar up to 2 weeks; freezer yes (freeze in portions up to 3 months) and thaw in the refrigerator. Dietary swap: use maple syrup and omit the brown sugar for a lower-sugar version, or replace with coconut sugar in the same amount for a similar caramel note.