Easy Pumpkin Butter
Dark, rich, and deliciously easy homemade pumpkin butter ready in 30 minutes.
Equipment
Ingredients
- 2- 15 ounce cans pumpkin puree (not pumpkin pie mix) or 3 1/2 cups fresh pumpkin puree
- 1 1/4 cups dark brown sugar
- 1 Tablespoon lemon juice
- *2 teaspoons pumpkin pie spice see note for substitutions
- 1 teaspoon pure vanilla extract
- a pinch of kosher salt
Instructions
- Combine all ingredients except vanilla in a medium sauce pan. Bring to a simmer over medium-low heat, stirring occasionally to keep it from sticking and scorching. Simmer for 25-30 minutes or until thickened and a rich dark brown in color.
- Remove from heat and stir in vanilla.
- Store in the fridge for 2-3 weeks. To preserve longer than this, ladle into freezer jars and freeze.
Notes
If you don't have pumpkin pie spice you may substitute 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves.