Legume 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 touch of apple cider vinegar brightens the whole mixture, while Ceylon cinnamon, ginger, and turmeric layer in a complexity that goes well beyond your average fall condiment. The maple syrup brings just enough sweetness to balance the spice without tipping it into dessert territory. For anyone navigating legume-free eating, store-bought fruit butters and spreads can be surprisingly tricky — hidden additives and shared processing lines make label-reading exhausting. This one is made entirely from whole, straightforward ingredients with zero legume concerns anywhere in the pot. The slow stovetop method is what makes it special: cooking it low and slow for nearly half an hour coaxes out a thick, glossy texture that clings beautifully to toast, biscuits, or a warm bowl of oatmeal. Make a jar on the weekend and you'll be reaching for it all week long.
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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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