Coconut Free Spiced Pumpkin Butter
Warm, deeply spiced, and rich with autumn flavor, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. The base is simple — canned pumpkin purée sweetened with maple syrup and brightened by a splash of apple cider vinegar — but the combination of Ceylon cinnamon, ginger, and turmeric gives it a complexity that tastes like it took far more effort than it did. Many store-bought pumpkin butters and spiced spreads sneak in coconut oil or coconut sugar as filler ingredients, so making your own is a genuinely smart move if you're avoiding that particular ingredient. Everything here is slow-cooked on the stovetop until it thickens into a glossy, spoonable butter with no shortcuts and nothing hidden. The vinegar adds a subtle tang that keeps the sweetness balanced and the whole thing from tasting one-dimensional. Once it cools in the jar, it firms up beautifully and keeps well in the fridge, ready to go on toast, oatmeal, pancakes, or a spoon straight from the jar — no judgment.
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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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