Chicken Free Spiced Pumpkin Butter
Warm, deeply spiced, and rich with the earthy sweetness of pumpkin, this slow-simmered spread is the kind of thing you'll want to put on absolutely everything. A splash of apple cider vinegar cuts through the sweetness and gives it a subtle brightness, while Ceylon cinnamon, ginger, and turmeric layer in a complexity that goes well beyond your average fall condiment. The maple syrup brings a gentle, rounded sweetness that feels far more interesting than plain sugar. Everything comes together in one saucepan with a simple whisk and a patient stir — no special equipment, no fuss. As it cooks down over low heat, the mixture thickens into a glossy, spoonable butter that smells absolutely incredible. It's naturally free from any animal proteins, so there's zero concern about hidden ingredients or cross-contact — just clean, pantry-friendly staples doing all the work. Slather it on toast, swirl it into oatmeal, or spoon it straight from the jar — no judgment here.
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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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