Ingredients:

  • 30 oz can 100% Pure Pumpkin Purée (Not pie filling)
  • 1 cup Pure Maple Syrup
  • 1/2 cup Apple Cider or Juice
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Refined Coconut Oil (optional)
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves or Allspice
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Combine all ingredients (pumpkin purée, maple syrup, cider, lemon juice, coconut oil, spices, and salt) in a heavy-bottomed pot or Dutch oven.
  2. Place the pot over medium-high heat. Stir constantly until the mixture just begins to bubble gently around the edges.
  3. Immediately reduce the heat to very low to maintain a lazy, slow simmer. Do not boil vigorously.
  4. Allow the mixture to simmer, uncovered, for 45 to 60 minutes. Stir frequently (every 5-10 minutes) and thoroughly scrape the bottom of the pot to prevent scorching.
  5. The butter is ready when it has reduced in volume by roughly 1/3 and is very thick. Test for doneness by drawing a spatula through the center; the track should remain visible for a moment.
  6. Remove the pot from the heat and allow the butter to cool slightly for 10–15 minutes.
  7. Carefully use an immersion blender (or countertop blender) to process the butter until it is completely smooth and velvety.
  8. Taste and adjust flavor or consistency. If too thick, stir in 1-2 tablespoons of hot water or cider. If needed, add a small squeeze of extra lemon juice for brightness.
  9. Transfer the finished pumpkin butter into clean, sterilized jars. Allow them to cool completely before sealing and refrigerating.