Almond Free Spiced Pumpkin Butter
Warm, deeply spiced, and rich with the flavors of autumn, this pumpkin butter is the kind of spread that makes everything it touches taste more special. A swipe on toast, a dollop stirred into oatmeal, or a spoonful alongside roasted vegetables — it earns its place at every meal. The combination of Ceylon cinnamon, ginger, and turmeric gives it a complex, layered warmth that goes well beyond your average pumpkin spice moment. Apple cider vinegar adds a subtle brightness that keeps the sweetness from maple syrup from feeling one-note. Many store-bought fruit and pumpkin butters are made on shared equipment with tree nuts, so making your own from scratch is the cleanest, most reliable route. Everything comes together in a single saucepan with a simple whisk and a patient stir, and the result is a glossy, thick, deeply flavored butter that only gets better as it cools and sets in the jar.
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Learn more →Ingredients
16 servings
- 1 can (15 oz) pumpkin purée
- ⅓ cup maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ¼ cup water
Instructions
- 1
Combine the pumpkin purée, maple syrup, apple cider vinegar, Ceylon cinnamon, ginger, turmeric, salt, and water in a medium saucepan and whisk until smooth.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle bubble, stirring frequently.
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