Cashew Free Spiced Pumpkin Butter
Warm, deeply spiced, and rich with autumn flavor, this pumpkin butter is the kind of spread that makes everything it touches taste more special. Pumpkin-based condiments and spreads can sometimes sneak in unexpected ingredients — but this one is completely transparent, built from a short list of pantry staples you can trust. Maple syrup adds a gentle sweetness, apple cider vinegar brings a subtle brightness, and Ceylon cinnamon, ginger, and turmeric layer in warmth without any heat. The slow simmer on the stovetop is where the magic happens, coaxing the mixture into a thick, glossy butter that clings beautifully to a spoon. It's incredible on toast, stirred into oatmeal, or dolloped onto pancakes — honestly, it's hard to find something it doesn't improve. Store it in a glass jar and watch it disappear faster than you'd expect.
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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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