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Maple Pumpkin Butter

Maple pumpkin butter with a glossy, thick spread—simmered until fragrant and then cooled for a smooth finish. This American breakfast spread is spiced with pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, plus maple syrup for rich flavor.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

Maple Pumpkin Butter
  • 1 can (15 oz) pumpkin puree
  • 0.3333333333 cup pure maple syrup
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 salt pinch

Equipment

  • 1 small saucepan

Method
 

Cook the pumpkin mixture
  1. Combine pumpkin puree, pure maple syrup, brown sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a small saucepan.
  2. Bring the mixture to a simmer over medium-low heat, cooking 15-20 minutes and stirring frequently, until thickened and fragrant.
Flavor and cool
  1. Remove the saucepan from heat and stir in lemon juice, vanilla extract, and salt.
  2. Cool completely before transferring to a jar and refrigerating.
Serve
  1. Serve the maple pumpkin butter on toast, oatmeal, pancakes, or use as a filling.

Notes

For the thickest texture, keep the simmer steady over medium-low and stir often so it thickens evenly. Refrigerate in a sealed jar up to 2 weeks; freezing not recommended because the texture can loosen. Dietary swap: use maple syrup labeled sugar-free or a no-sugar-added alternative if you want a lower-sugar option.