Ingredients:

  • 30 oz (850 g) 100% pure pumpkin puree (not pie filling)
  • 1 cup (200 g) packed light brown sugar
  • 1/4 cup (60 ml) pure maple syrup
  • 1/2 cup (120 ml) unsweetened apple cider or juice
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/4 teaspoon (1.25 ml) kosher salt
  • 2 teaspoons (10 ml) ground cinnamon
  • 1 teaspoon (5 ml) ground ginger
  • 1/2 teaspoon (2.5 ml) ground nutmeg (freshly grated recommended)
  • 1/4 teaspoon (1.25 ml) ground cloves

Instructions:

  1. Combine Ingredients: In the heavy-bottomed saucepan (or Dutch oven), whisk together the pumpkin puree, brown sugar, maple syrup, apple cider, lemon juice, and salt.
  2. Heat: Set the pan over medium heat. Bring the mixture to a gentle boil, stirring frequently to dissolve the sugar completely.
  3. Add Spices: Once boiling, reduce the heat to low-medium. Add the cinnamon, ginger, nutmeg, and cloves. Whisk thoroughly until fully incorporated.
  4. Slow Simmer: Maintain a gentle, bubbling simmer. Cook for 45 to 60 minutes, stirring frequently (every 2–3 minutes once thickened) to prevent scorching. Cook until the pumpkin butter has visibly reduced by about a third.
  5. Test for Doneness (The “Track Test”): Remove the pan from the heat. Dip the back of a spoon into the pumpkin butter, then draw your finger through the coating. If the track remains clear and the butter does not run back into the channel, it is done.
  6. Smooth (Optional): If the texture isn't completely smooth, use an immersion blender to quickly purée the pumpkin butter directly in the pan until silken.
  7. Cool: Let the pumpkin butter cool slightly in the pan for about 15 minutes. It will thicken further as it cools.
  8. Jar: Transfer the warm pumpkin butter to sterilised jars. Seal tightly.
  9. Store: Refrigerate immediately. The pumpkin butter will last for 2–3 weeks in the refrigerator, or up to 6 months if frozen.