Ingredients
Method
- Stove-Top: In a medium sauce pan, combine the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Bring to a gentle boil over medium heat.
- Cook, stirring often, until the pumpkin thickens slightly but is still spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.
- Remove from the heat and let cool completely. Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer-safe containers for up to 3 months.
- Slow Cooker: In the bowl of your slow cooker, combine the pumpkin puree, apple cider, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and kosher salt. Cover and cook on high for 3-4 hours.
- During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.
- Turn off the heat and let cool completely before transferring to storage containers.
Video
Notes
- For the most intense pumpkin flavor, ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- If the pumpkin butter seems too thin after cooling, you can gently simmer it again on low heat, stirring constantly, until it reaches your desired thickness.
- I've found that using real maple syrup, not pancake syrup, makes a noticeable difference in the depth of flavor. If the dough cracks, knead 2 extra minutes — do not add water. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the pumpkin butter seems too thin after cooling, you can gently simmer it again on low heat, stirring constantly, until it reaches your desired thickness.
- I've found that using real maple syrup, not pancake syrup, makes a noticeable difference in the depth of flavor. If the dough cracks, knead 2 extra minutes — do not add water. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.