Black Pepper Free Spiced Pumpkin Butter
Warm, deeply spiced, and rich with the earthy sweetness of pumpkin, this slow-simmered butter is the kind of spread that makes a plain piece of toast feel like a special occasion. Many store-bought pumpkin butters and spice blends sneak in black pepper or mixed spice blends that can be hard to verify, so making your own from scratch puts you fully in control. Here, Ceylon cinnamon, ginger, and turmeric do all the heavy lifting — delivering warmth and complexity without any of the sharp heat that pepper brings. The apple cider vinegar adds a subtle brightness that keeps the sweetness from maple syrup from feeling cloying, and the long, low simmer transforms everything into a glossy, thick spread with serious depth of flavor. Patience is the only real skill required — just stir regularly and watch it slowly pull away from the sides of the pan into something genuinely beautiful. Once cooled and jarred, it's incredible on biscuits, stirred into oatmeal, or dolloped onto roasted sweet potatoes.
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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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