Oats 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 splash of apple cider vinegar brightens the whole mixture, while Ceylon cinnamon, ginger, and turmeric layer in a complexity that goes well beyond your average pumpkin spice situation. The maple syrup brings gentle sweetness without overpowering the squash, and the long, low simmer coaxes everything into a thick, velvety butter that clings beautifully to toast, biscuits, or a warm bowl of yogurt. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — the pumpkin itself does all the work. Store-bought fruit butters and spreads can be surprisingly tricky, sometimes processed on shared lines or padded out with unexpected additives, so making your own is genuinely the smarter move. Once it cools and sets in the jar, the texture becomes even more luscious, and it keeps well for easy spreading all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!