Soy 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. The combination of Ceylon cinnamon, ginger, and turmeric gives it a complex, almost floral warmth that goes well beyond your average pumpkin spice situation. Maple syrup adds a gentle sweetness, while a splash of apple cider vinegar keeps the whole thing bright and balanced rather than cloying. Store-bought versions often sneak in additives or preservatives that can be hard to vet, so making your own means you know exactly what's going in the jar. The slow simmer on the stovetop is where the magic happens — the mixture gradually thickens into a glossy, spoonable butter that clings beautifully to whatever you put it on. It's equally at home on biscuits, stirred into oatmeal, or dolloped onto roasted sweet potatoes for something a little unexpected. Let it cool and it firms up even further, making it easy to store and scoop all week long.
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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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