Caramelized Maple Pumpkin Butter (canned pumpkin, stovetop)
This warmly spiced pumpkin butter is rich with caramelized flavor and has the perfect texture from simmering on the stovetop. Cinnamon, ginger, and pure maple syrup are the main stars, with a hint of cardamom and black pepper to make it uniquely delicious. Canned pumpkin puree makes this recipe easy!
Yield: 3 half pints
Ingredients
- 2 (15 ounce) cans pumpkin puree
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- pinch of cardamom
- 3/4 teaspoon fine sea salt
- 10 cracks of black pepper
- 1/2 cup + 1 tablespoon unsweetened apple juice
- 1/3 cup packed brown sugar
- 1/4 cup pure maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- To a medium sized saucepan with high sides, or a saucepot, add 3/4 cup of pumpkin puree and all of the spices. Place on burner and turn to medium. Stir constantly for 3ish minutes, while the spices begin to toast and give off their smell, letting you know their flavors are coming through.
- Then add remaining pumpkin puree, apple juice, brown sugar, maple syrup, lemon juice, and vanilla. Cook over low to medium heat, stirring often, to thicken the mixture. This can take anywhere from 30 to 40ish minutes, depending on how much moisture the pumpkin had. The mixture will sputter and spat a bit, and that is okay. Just make sure the bottom isn't burning.
- The pumpkin butter is finished cooking when it is thick and deeper brownish orange; when you pull a spatula through the pan, no liquid will seep back into the spatula trail.
- Remove from heat and stir in butter. Let cool a bit. (See note below if you'd like it smoother.) Then divide into jars; I like half pint jars. This will keep in the refrigerator for at least 3 weeks. It also freezes very well, just use glass jars and tight lids.
Notes
*To make my pumpkin butter extra smooth, I blend it in a blender once it is cooled. This is certainly not required, but makes it even more velvety.
