Peanut Free Spiced Pumpkin Butter
Warm, fragrant, and deeply spiced, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. Ceylon cinnamon, ginger, and turmeric give it a complex, almost floral heat that sets it apart from anything you'd find in a jar at the grocery store. Maple syrup adds a gentle sweetness, while a splash of apple cider vinegar keeps the whole thing bright and balanced rather than cloying. The stovetop method is simple but rewarding — you just stir it low and slow until it thickens into something silky and spoonable. Store-bought versions can be a real gamble when it comes to shared production lines and hidden additives, so making your own from scratch means you know exactly what's in it. Slather it on toast, swirl it into oatmeal, or spoon it over pancakes — it's endlessly versatile and keeps beautifully in a glass jar in the fridge.
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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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