Capsaicin Free Spiced Pumpkin Butter
Warm, earthy, and deeply aromatic, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. It gets its complexity from Ceylon cinnamon, ginger, and turmeric — a trio that delivers real depth and warmth without a single drop of anything spicy or heat-forward. That matters more than it might seem, because so many store-bought pumpkin and fall-spiced products sneak in cayenne or chili-adjacent blends that can catch sensitive eaters completely off guard. Here, every ingredient is straightforward and easy to verify, so you can stir this together with total confidence. The maple syrup and apple cider vinegar balance each other beautifully, giving the butter a gentle sweetness with just enough brightness to keep it from feeling heavy. After a slow simmer on the stovetop, it thickens into a glossy, spoonable spread that only gets better as it cools. Jar it up and keep it in the fridge — it's wonderful on toast, stirred into oatmeal, or dolloped onto pancakes all season long.
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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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