Walnut Free Spiced Pumpkin Butter
Warm, deeply spiced, and impossibly spreadable, this pumpkin butter is the kind of thing you'll want to keep a jar of in the fridge at all times. It gets its complexity from Ceylon cinnamon, ginger, and a touch of turmeric — a combination that smells incredible as it slowly simmers down on the stove. A splash of apple cider vinegar brightens everything up and keeps the sweetness from maple syrup from feeling one-note. The whole thing comes together in a single saucepan with no fancy equipment and no tree nuts anywhere near it, which makes it a genuinely stress-free spread for anyone navigating nut allergies or sensitivities. Store-bought pumpkin butters and spiced spreads can be a minefield of shared facilities and vague labeling, so making your own from scratch is a real win. Once it cools and thickens in the jar, it's perfect on toast, stirred into oatmeal, or dolloped onto pancakes. This is one of those simple recipes that tastes like you put in way more effort than you actually did.
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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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