Homemade Pumpkin Butter is a tasty fall treat that is filled with warm spices and pumpkin puree that is easy to make on either the stovetop or slow cooker.
In a medium-sized saucepan, over medium-high heat, stir in pumpkin puree, apple juice, white sugar, brown sugar, pumpkin pie spice, pure maple extract, ground ginger, and freshly grated nutmeg.
Bring the pumpkin mixture to a boil.
Reduce heat to low and let simmer about 20 minutes. Stir occasionally.
Turn heat off.
Let the pumpkin puree cool slightly and taste for seasoning. Adjust seasoning if needed.
Store the pumpkin butter in coverred airtight container for about 5-6 days in the refrigerator.
Slow Cooker Instructions
In the vessel of a slow cooker add pumpkin puree, apple juice, white sugar, brown sugar, pumpkin pie spice, pure maple extract, ground ginger, and freshly grated nutmeg.
Stir the ingredients to combine. Place cover on the slow cooker.
Set to low for 6 hours or high for 3 hours.
Once cook time complete, go to step 5 above to complete.
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.Note 1: If you do not have pure maple extract, use 2 Tablespoons of pure maple syrup.Note 2: We use freshly grated nutmeg. If using ground nutmeg, use 1/ teaspoon.Note 3: Pumpkin butter can be frozen for up to 4 months.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.