Shortcut Pumpkin Butter (with Canned Pumpkin) Recipe

By
Kumiko Mitarai
Kumiko Mitarai
Kumiko Mitarai wrote the "Technique of the Week" column for Serious Eats. In it, she demonstrated cooking techniques that seem easy but are hardly ever explained.
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Updated Aug. 30, 2018

Just because it's made from canned pumpkins doesn't mean this pumpkin butter second-rate. I found that Farmer's Market brand organic pumpkin, in particular, has a silky smooth texture.

Recipe Facts

5

(2)

Active:25 mins
Total:25 mins
Serves:16 servings
Makes:2 cups

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  • One (15-ounce)can pure pumpkin purée

  • 1/2cupapple cider

  • 1/4cupmaple syrup

  • 1/4cuplight brown sugar, lightly packed

  • 1茶匙ground cinnamon

  • 3/4茶匙ground ginger

  • 1/8茶匙freshly gratednutmeg

  • 捏ground cloves

Directions

  1. Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered. Cook, stirring occasionally, until the pumpkin butter is thick and spreadable and the bubbles that form in it burst very slowly, about 20 minutes.

  2. Allow the pumpkin butter to cool to room temperature. Store in a sealed container in the refrigerator.

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Nutrition Facts(per serving)
37 Calories
0g Fat
9g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 37
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium3mg 0%
Total Carbohydrate9g 3%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein0g
Vitamin C 4mg 21%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)