Pistachio Free Spiced Pumpkin Butter
Cozy, warmly spiced, and deeply satisfying, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. Silky pumpkin purée gets slow-cooked with maple syrup, apple cider vinegar, and a gorgeous lineup of spices — Ceylon cinnamon, ginger, and turmeric — until it thickens into something truly luxurious. The apple cider vinegar adds a subtle brightness that keeps the sweetness from going overboard, and the turmeric gives the whole thing a beautiful golden depth. Store-bought pumpkin spreads and nut butters can be a minefield when you're avoiding tree nuts, with shared facilities and vague labeling making even simple pantry staples feel risky. Making it yourself from scratch means you know exactly what's in the jar. The slow simmer on the stovetop is the real magic here — patience pays off as the mixture pulls away from the sides of the pan and transforms into a thick, spoonable butter that sets up even further as it cools. Jar it up and keep it in the fridge for spreading on toast, swirling into oatmeal, or sneaking by the spoonful straight from the container.
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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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