A pumpkin butter spread for toast, bagels, and biscuits. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 2 cups (32 servings of 1 tablespoon).
Pumpkin Butter Spread
Pantry
Butter spreads compound butters
Origin: Madagascar
Vanilla: Extract
Easy
A pumpkin butter spread for toast, bagels, and biscuits. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 2 cups (32 servings of 1 tablespoon).
Prep
5 min
Cook
25 min
Cool
1 hr
Total
1 hr 30 min
Servings
32
Diet
—
Ingredients
Adjust yield
servings
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 15.0 oz (425.0 g)pumpkin puree, 1 can (not pie filling)
- ½ cup (120.0 ml)apple cider
- ½ cup (106.0 g)light brown sugar, packed
- 1.0 tsppumpkin pie spice
- ⅛ tspfine sea salt
- 1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
Make it at home
- Must-have Farberware Stainless Saucepan A heavy base heats evenly so dairy and sugar don't scorch. View on Amazon › (opens in a new tab)
- Makes it easier OXO Balloon Whisk Lump-free batters and silky custards. View on Amazon › (opens in a new tab)
- Worth the upgrade Piping Bags & Tips Set Fill and pipe neatly, no ziplock-bag mess. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Instructions
- Whisk the pumpkin, cider, brown sugar, pumpkin pie spice, and salt in a saucepan.
- Simmer over medium-low heat, stirring often, until thick enough to hold a trail when you drag a spoon through it, 20 to 25 minutes.
- Stir in the vanilla and cool completely.
Tips
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Refrigerate for up to 2 weeks or freeze for up to 3 months. Don't can pumpkin butter at home; the USDA doesn't consider it safe to can.
Recipe FAQ
How long does it take to make pumpkin butter spread?
Plan on 5 minutes of prep and 25 minutes of cooking, plus 1 hour to cool. It makes about 2 cups (32 servings of 1 tablespoon).
How should I store pumpkin butter spread?
Refrigerate for up to 2 weeks or freeze for up to 3 months. Don't can pumpkin butter at home; the USDA doesn't consider it safe to can.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 32 servings this recipe makes.
19
Calories / serving
0.0g
Fat
4.8g
Carbs
0.2g
Protein
4.1g
Sugar
Whole recipe (32 servings): ~608 cal · 0g fat · 154g carbs · 6g protein · 131g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 19 calories
What it takes to burn one serving
- Brisk walking 4 min·0.2 mi·~450 steps
- Walking uphill or incline treadmill 3 min·0.2 mi·~300 steps
- Moderate cycling 2 min·0.4 mi
- Swimming laps 3 min
- Jogging 2 min·0.2 mi·~300 steps
- Stair climbing 2 min·~200 steps
- Dancing 3 min
- Bodyweight circuit training 2 min
- Cleaning, errands, or playing with the dog 4 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment