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Maple Pumpkin Butter


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Rate this recipe 4.5/5 (10 Votes)


  • 1 (29-oz.) can unsweetened pumpkin puree
  • 3/4 cup apple cider
  • 3/4 cup pure maple syrup
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. ginger


Servings 2


Step 1

Preheat the oven to 350 degrees. Put all ingredients in a large, heavy
oven proof casserole and stir to blend. Place the pan over medium-low heat and bring to a boil, stirring all the while. Lower the heat and, still stirring, cook 5 minutes more. Slide the casserole into the
oven and cook, stirring every 15 minutes, until the pumpkin butter has thickened and there is no liquid around the sides of the pan, 1 1/2 to
2 hours.

Cool the pumpkin butter, then cover and chiii. Packed airtight, it will keep for a week in the refrigerator.

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