Tree Nut Free Spiced Pumpkin Butter
Warm, deeply spiced, and impossibly spreadable, this pumpkin butter is the kind of thing you'll want to put on absolutely everything. Ceylon cinnamon brings a softer, more floral heat than regular cinnamon, and paired with ginger and turmeric, the flavor is complex without being overwhelming. A splash of apple cider vinegar cuts through the sweetness of the maple syrup and keeps the whole thing tasting bright and balanced. The slow simmer on the stovetop is where the magic happens — as the mixture reduces and thickens, the spices meld together into something that smells like the best version of autumn you've ever encountered. Store-bought pumpkin spreads can be hit or miss, and many contain additives or flavorings you didn't ask for, so making your own with just eight clean ingredients is a genuinely satisfying move. Slather it on toast, swirl it into oatmeal, or spoon it straight from the jar — no judgment here. It thickens even further as it cools, so don't be surprised when you open the fridge the next morning to find something truly perfect waiting for you.
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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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