Low Iodine 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. The slow simmer coaxes the pumpkin purée into something silky and concentrated, with Ceylon cinnamon, ginger, and turmeric layering in a gentle heat that's complex without being overwhelming. A splash of apple cider vinegar brightens everything up and keeps the sweetness from maple syrup from going one-note. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is plant-based and straightforward, with no dairy, no seafood, and no iodized salt hiding in the mix. Fine sea salt is used here specifically, which is the right call when you're being careful about iodine content. The whole thing comes together in one saucepan, and once it cools, it thickens into a luscious, spoonable butter that keeps beautifully in a jar. Slather it on toast, swirl it into oatmeal, or use it as a filling — 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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