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Pumpkin Butter 

Katherine Flynn
Total time 30 mins

Serves 15 (serving size: approximately 1/4 cup) 

What could be better than a pumpkin spice latte? Everything we love about pumpkin spice flavor in spreadable form. Think of this as your fall version of Nutella. Make this pumpkin butter to have on hand all season long to add warm flavor to your oatmeal, yogurt, breads, pancakes, or just eat a spoonful straight from the can. This 30-minute recipe uses spices from your pantry and doesn't require any specialty items. Our secret ingredient? Freshly grated ginger for an extra kick of spice. 


  • 2 cans 100% pumpkin puree
  • 1/3 cup light brown sugar
  • 2 tablespoons maple syrup
  • 3/4 cup unsweetened apple juice
  • 2 teaspoons lemon juice
  • 3 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons peeled and grated fresh ginger

Nutrition Information

  • calories 67
  • fat 1.5 g
  • satfat .74
  • monofat .02 g
  • polyfat .01 g
  • protein .51 g
  • carbohydrate 9.75 g
  • fiber 1.33 g
  • cholesterol 0 mg
  • iron .69 mg
  • sodium 33 mg
  • calcium 19.9 mg

How to Make It

  1. Combine all ingredients in a large saucepan or pot on medium heat. 

  2. Once the mixture begins bubbling, reduce heat to low and keep at a simmer. 

  3. Cook uncovered for 30 minutes, stirring often.

  4. Cool the butter and store in the fridge in an air-tight container for up to two weeks.