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Maple Pumpkin Butter
$6.56 Recipe/$0.55 Serving
Maple Pumpkin Butter is the perfect fall treat! Naturally sweetened, this healthy pumpkin butter is vegan, gluten free, dairy free and paleo friendly and is so simple. Ready in about 30 minutes with just 6 ingredients.
In a medium pot (with high sides), combine ingredients and cook over low heat for 15-20 minutes, stirring occasionally.
Allow pumpkin butter to cool at least 10 minutes before serving.
Store in a airtight container in the fridge for up to 3 weeks.
Notes
Top tips
Use a pot with tall sides: Although you don’t need a large pot for the ingredients, you do want to ensure you have pot with tall sides to help reduce the amount of pumpkin puree that sputters as it cooks. The pumpkin puree gets pockets of heat and as it bubbles, it can sometimes spit up hot pumpkin everywhere. Having a tall enough pot (and not too high of heat) can help reduce the mess from this on your stove.
Depending on the brand of pumpkin puree, you may need to cook 5-10 extra minutes to ensure the pumpkin butter is thick.
Be sure to use pumpkin puree, not pumpkin pie mix as pumpkin pie mix is sweetened and already has spices added.
Don’t rush the process: Because of the maple syrup in the pumpkin butter, it can burn if you turn the heat up to high or aren’t diligent about stirring the pot regularly. Medium low to low heat is best for making pumpkin butter.
Be sure to allow the pumpkin butter to cool at least 10 minutes before transferring to glass container. The pumpkin butter will continue to thicken as it cools.
Use maple syrup not pancake syrup (which is typically corn syrup with flavor added) and the flavor will not be the same and you won’t get the same nutritional value from the pancake syrup alternative.
You can try to reduce the maple syrup by adding in monk fruit or stevia in it's place, however 2 tbsp. of maple syrup really helps with the flavor.
Storage
Fridge: Store in an airtight container in the fridge for up to 3 weeks.
Freezer: Freeze for up to 3 months. To make defrosting easy if you only plan on using a tablespoon or two at a time, freeze the pumpkin butter in 1-2 tablespoon ice cubes. Once frozen, transfer to a freezer safe bag for 3 months. Be sure to label the bag with the name of the recipe, the date and the freeze by date.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
53
Fat
1
g
Carbohydrates
13
g
Fiber
3
g
Sugar
8
g
Protein
1
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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