High Fructose Corn Syrup Free Spiced Pumpkin Butter
Warm, spiced, and deeply aromatic, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. It gets its sweetness entirely from maple syrup, so there's no corn syrup or refined sweetener hiding anywhere in the ingredient list — just clean, natural flavor from start to finish. The combination of Ceylon cinnamon, ginger, and turmeric gives it a gently complex warmth that store-bought versions rarely come close to matching. A splash of apple cider vinegar might seem unexpected, but it brightens everything up and keeps the sweetness balanced rather than cloying. The slow simmer on the stovetop is where the magic happens — the mixture gradually thickens into a glossy, spoonable butter that clings beautifully to whatever you put it on. Once it cools in the jar, it firms up even further into that perfect, velvety consistency. Slather it on toast, swirl it into oatmeal, or spoon it alongside roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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