Nutmeg Free Spiced Pumpkin Butter
Thick, glossy, and deeply spiced, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a seasonal event. It gets its warmth from Ceylon cinnamon, ginger, and a touch of turmeric — a lineup that delivers real complexity without a trace of nutmeg anywhere in the pot. That matters more than you might think, because so many store-bought pumpkin butters and spiced spreads lean hard on nutmeg as a background note, making them off-limits for anyone who needs to avoid it. Here, the spice blend is intentional and complete on its own terms, so nothing feels missing. A splash of apple cider vinegar brightens everything up and keeps the sweetness from maple syrup from going one-note. The slow simmer is what transforms these pantry staples into something genuinely spreadable and luscious — patient stirring pays off when you drag a spoon through and the line holds clean. Spoon it over biscuits, swirl it into oatmeal, or layer it onto a cheese board and watch it disappear.
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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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