Citrus Free Spiced Pumpkin Butter
Warm, deeply spiced, and impossibly spreadable, this pumpkin butter is the kind of thing you'll want to keep a jar of in the fridge at all times. It layers Ceylon cinnamon, ginger, and turmeric over a base of smooth pumpkin purée, with maple syrup adding natural sweetness and a splash of apple cider vinegar bringing just enough brightness to balance everything out. Many store-bought fruit and pumpkin butters sneak in orange juice or lemon juice for that tangy lift, which makes them a no-go if you're avoiding citrus — here, the vinegar does that job beautifully without any citrus fruit in sight. The whole thing comes together in a single saucepan, slowly thickening over low heat until it's rich, glossy, and perfectly scoopable. That slow simmer is what makes it so good — the flavors meld and deepen in a way that a quick blitz in a blender simply can't replicate. Spread it on toast, swirl it into oatmeal, or dollop it onto pancakes; it's endlessly versatile and genuinely hard to stop eating by the spoonful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!