Shellfish 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. Ceylon cinnamon brings a softer, more floral heat than standard cinnamon, while ginger and turmeric layer in a subtle warmth that makes each bite feel a little more complex than your average fall condiment. A splash of apple cider vinegar cuts through the sweetness just enough to keep things balanced and bright. The whole thing comes together in a single saucepan — no special equipment, no tricky techniques, just a good whisk and a little patience while it thickens on the stove. Because every ingredient here is a straightforward pantry staple, there's zero guesswork about what's actually in the jar. Slather it on toast, swirl it into oatmeal, or spoon it alongside roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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!