Ingredients:

  • 4 tablespoons (56g) cold, cubed unsalted butter
  • 15 oz (425g) can 100% pure pumpkin purée
  • 1/3 cup (80 ml) maple syrup (Grade A or B)
  • 1/4 cup (60 ml) water or apple cider/juice
  • 2 tablespoons (25g) packed dark brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves or allspice

Instructions:

  1. Prepare the Base: In a medium, heavy-bottomed saucepan, combine the pumpkin purée, maple syrup, brown sugar, water (or cider), and the entire spice blend (cinnamon, ginger, nutmeg, cloves/allspice).
  2. Bring to Heat: Stir continuously over medium heat until the mixture is fully combined and begins to bubble gently.
  3. The Reduction: Immediately reduce the heat to the lowest setting. Simmer for 45–60 minutes. Stir frequently (every 5–8 minutes initially, and every 2 minutes toward the end) until the volume is reduced by roughly one-third and the purée is significantly thickened.
  4. Incorporate the Butter: Remove the saucepan from the stove. Add the cold, cubed unsalted butter, vanilla extract, and fine sea salt to the hot pumpkin mixture.
  5. Emulsify: Stir or whisk vigorously until the butter is completely melted and fully incorporated. The mixture should become smooth, glossy, and uniform in color, resulting in the spreadable Pumpkin Pie Butter.
  6. Jar and Cool: Carefully transfer the hot pumpkin butter into clean, sterilised glass jars, leaving about 1 cm headspace.
  7. Seal and Chill: Seal the jars tightly. Allow the butter to cool slightly at room temperature (about 30 minutes) before transferring them to the refrigerator. Chill for at least 2 hours before serving; the butter will thicken as it cools.