Stovetop Pumpkin Butter From Leftover Puree
50kcal
Ingredients
- 1 3/4 cups pumpkin puree 425 g, one 15 oz can or leftover homemade (drained)
- 1/2 cup packed light brown sugar 107 g
- 1/4 cup pure maple syrup 60 ml
- 1/4 cup apple cider or apple juice 60 ml
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp fine salt
- 1 tsp lemon juice 5 ml
- 1 tsp vanilla extract 5 ml
Equipment
- Deep 2-quart saucepan
- Long-handled silicone spatula or wooden spoon
- Clean glass jars with lids
Method
- Add the pumpkin puree, brown sugar, maple syrup, apple cider, pumpkin pie spice and salt to a deep 2-quart saucepan and stir until smooth.
- Bring to a gentle bubble over medium heat, then reduce to medium-low. It will spit, so partly cover the pan if needed and keep your hands back.
- Simmer 20 to 25 minutes, stirring and scraping the bottom every 2 to 3 minutes, until thick, glossy and a shade darker.
- Check doneness: a spoon dragged across the bottom of the pan should leave a trail that stays open 1 to 2 seconds. It thickens more as it cools.
- Remove from the heat and stir in the lemon juice and vanilla. Taste and add a pinch more spice if you like.
- Cool to room temperature, no longer than 2 hours, then spoon into clean jars, cover and refrigerate up to 3 to 4 days, or freeze.
Notes
Do not can this at home. Extension food safety experts say there is no tested safe home canning method for pumpkin butter or mashed pumpkin. Refrigerate or freeze only.
Storage: refrigerate in clean covered jars and use within 3 to 4 days; freeze in small containers with a little headspace for longer.
Homemade puree: drain it first, or add 5 to 10 minutes of simmering.
Less sweet: cut the brown sugar to 1/3 cup (70 g).
Nutrition is an estimate per 2 tablespoons.