Barley Free Spiced Pumpkin Butter
Cozy, warmly spiced, and deeply satisfying, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. The combination of Ceylon cinnamon, ginger, and turmeric gives it a complex, aromatic depth that goes way beyond anything you'd find in a store-bought jar — and you know exactly what's in it. Maple syrup brings a gentle sweetness, while a splash of apple cider vinegar adds just enough brightness to keep the flavors balanced and lively. The slow simmer is where the magic happens: as the mixture cooks down and thickens, the spices meld together into something truly rich and velvety. Many packaged pumpkin spreads and spice blends can contain hidden grain-derived additives or fillers, so making your own from scratch is the cleanest, most reliable route. This recipe keeps things beautifully simple — just whole, recognizable ingredients that come together in one pan with minimal fuss. Slather it on toast, swirl it into oatmeal, or spoon it over pancakes; once you have a jar in the fridge, you'll find reasons to use it on everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!