Old Fashioned Maple Pumpkin Butter Recipe
Rich and creamy with layers of maple and pumpkin spice, this old fashioned maple pumpkin butter tastes like fall in every bite! It's the perfect topping for toast, for swirling into cheesecake, or serving over cheesecake. Store it in the freezer to enjoy a taste of fall any time of the year!
Equipment
- Medium saucepan or a large stockpot for a larger batch
- ladle
- rubber spatula or wooden spoon
- glass jars or your favorite freezer-safe containers
Ingredients
- 4 cups pumpkin puree I roasted 2 sugar pie pumpkins
- 3/4 cup maple syrup feel free to start with 1/2 cup and add more as needed
- 2 tsp pumpkin pie spice
Instructions
- Combine all of the ingredients together in the a pot and stir thoroughly to combine.
- Heat over medium low and let the mixture cook down for 45 minutes to 1 hour until thick and flavorful.
- Adjust the seasonings if needed, then cool to room temperature and store in jars. Refrigerate or freeze to use in any way you'd like!
Notes
Store any leftover pumpkin butter in an airtight container in the fridge for 2-3 weeks.
For longer storage, fill your glass jars with room temperature pumpkin butter while leaving at least 1 inch space for expansion. Chill in the fridge, then transfer to the freezer. Eat within 3-6 months.
Pumpkin butter is not safe to can.
For extra flavor, stir in 1 tsp of vanilla extract or bourbon after you remove the pumpkin butter from the heat.