Description
A cozy and flavorful spiced pumpkin butter made with pumpkin puree and warm autumn spices, sweetened with brown sugar and brightened with lemon juice. Perfect as a spread on toast, pancakes, or as a delicious addition to fall-inspired desserts.
Ingredients
Scale
Primary Ingredients
- 2 cups fresh pumpkin puree (or canned)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Combine pumpkin and sugar: In a medium saucepan over medium heat, combine the pumpkin puree and brown sugar. Stir the mixture frequently until it is well blended and bubbly, which helps dissolve the sugar and infuse the pumpkin.
- Add spices and lemon juice: Stir in the ground cinnamon, nutmeg, ginger, cloves, lemon juice, and salt. Continue stirring for about two minutes until the aroma of the spices becomes fragrant, indicating the flavors are melding.
- Simmer to thicken: Reduce the heat to low and let the mixture simmer gently for about 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking until the mixture thickens to a spreadable consistency.
- Cool and store: Remove the saucepan from heat and allow the pumpkin butter to cool completely. Once cooled, transfer the pumpkin butter into sterilized jars and seal them for storage. It can be refrigerated for longer freshness.
Notes
- Use fresh pumpkin puree for the best texture and flavor, but canned pumpkin puree works well too.
- Store pumpkin butter in the refrigerator for up to 2 weeks or freeze for longer storage.
- This spread is great on toast, muffins, pancakes, or as an ingredient in baked goods.
- Adjust sugar to taste if you prefer it sweeter or less sweet.
- Ensure jars are properly sterilized to extend shelf life safely.
