Vegan Spiced Pumpkin Butter
Cozy, warming, and deeply spiced, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. Maple syrup brings a rich, caramel-like sweetness while apple cider vinegar adds just enough brightness to keep things balanced — no honey or dairy needed, so it's completely plant-based from start to finish. Ceylon cinnamon, ginger, and turmeric give it a complex, almost chai-like warmth that store-bought versions rarely come close to matching. The slow simmer on the stovetop is where the magic happens, coaxing the mixture into a thick, glossy butter that clings beautifully to whatever you spread it on. It thickens even further as it cools, so don't be tempted to cook it down too aggressively — patience pays off here. Spoon it over oatmeal, swirl it into yogurt alternatives, or use it as a filling for pastries and you'll wonder how one humble can of pumpkin purée turned into something this good.
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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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