Old Fashioned Pumpkin Butter

Recipe View 1. Gather all ingredients. (5 minutes)

Recipe View 2. In a deep, heavy-bottomed saucepan, combine the pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar. Whisk vigorously until thoroughly combined, ensuring no lumps remain. Place the saucepan over medium-high heat and stir occasionally until the mixture begins to simmer gently. (10 minutes)

Recipe View 3. Reduce the heat to medium-low and cook, stirring occasionally to prevent sticking, until the mixture thickens and reduces by approximately half. This process will intensify the flavors and create a luscious consistency. Be cautious as the sauce will be very hot; wearing an oven mitt and using a splatter guard are recommended to avoid burns and a messy stovetop. (45-60 minutes)

Recipe View 4. Once the pumpkin butter has reached the desired thickness, remove it from the stove and allow it to cool for 10 minutes. This will temper the mixture slightly before incorporating the butter. Gently toss in the cold unsalted butter and whisk until it is completely melted and incorporated, adding a velvety richness to the butter. (15 minutes)

Recipe View 5. Allow the pumpkin butter to cool to room temperature, which should take approximately 1 1/2 hours. This step is crucial for allowing the flavors to meld and deepen.

Recipe View 6. Transfer the pumpkin butter into an airtight container and refrigerate for a minimum of 8 hours, or preferably overnight. This chilling period is essential for the flavors to fully develop and for the butter to reach its optimal consistency. Store the pumpkin butter in the refrigerator for up to two weeks.