I’ve bought Pumpkin Butter from Williams Sonoma for years. It’s only available for a limited time during the year and it’s about $8.00 a jar so, it’s a splurge – No More!! I never knew how easy it was to have Homemade Pumpkin Butter. I can slather this goodness on my toast all year long now for a fraction of the cost!
One of my favorite things to make with Pumpkin Butter are mini bundt cakes. I add about 1/2 cup to a spice cake mix to kick it up a notch and make it moist. Wrap them individually in cellophane bags to give as a homemade treat.
I hope you enjoy how simple and delicious this is. Make several batches in canning jars and give them as gifts this Fall! Stay tuned for a yummy Nutella Pumpkin Chocolate Chip Muffin recipe to add a smidge of this Pumpkin Butter to.
- 1-14.5 oz. can of Pumpkin
- ¼ C. + 2 Tbs Apple Cider
- ¾ C. Sugar
- 1 tbs. Pumpkin Pie Spice
- In a medium saucepan combine all the ingredients.
- Slowly bringing to a boil.
- Reduce heat and let simmer for about 30 minutes.
- The sauce will thicken as it cooks.
- Store in an airtight container in the fridge for up to 1 month.
- Makes approx 1 Pint-Size Jar
There are lots of different variations you can try. If you don’t have apple cider, you can substitute apple juice. If you plan on keeping it in the fridge for a while you can add 1 tsp of lemon juice to help preserve it. Also, you could substitute maple syrup or brown sugar for the white sugar to give it a really rich taste. Or add a pinch of salt to cut the sweet a bit.
Try the recipe above as a base. Then tweak it a bit depending on your taste. Personally I love it as it and make it the given way most of the time.