Celery Free Spiced Pumpkin Butter
Warm, deeply spiced, and impossibly smooth, this pumpkin butter is the kind of spread that makes you want to slather it on absolutely everything. Maple syrup brings a gentle sweetness, while Ceylon cinnamon, ginger, and turmeric layer in a complex warmth that feels far more sophisticated than the short ingredient list suggests. A splash of apple cider vinegar cuts through the richness and keeps the flavors bright and balanced. The whole thing comes together in a single saucepan — no special equipment, no fussy techniques, just steady stirring until the mixture thickens into something truly luscious. Store-bought versions often sneak in unexpected additives or natural flavors that can be hard to vet, so making your own means you know exactly what's in the jar. It keeps beautifully in the fridge and only gets better as the spices settle and deepen overnight.
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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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