Pumpkin Butter


2 ½ Cups pumpkin puree
¼ Cup brown sugar
1 Tbsp. vanilla extract
1 ½ Cups fresh apple cider
1 Tbsp freshly grated ginger
½ Tsp. ground nutmeg
1 Tsp. cinnamon
¼ Tsp. all spice


In a medium sauce pan combine all ingredients and bring to a boil.
Reduce heat, cover and simmer for 30-40 minutes, or until thickened.
Store in an airtight container in the fridge.


When I think of fall many things come to mind; cold crisp weather, colourful leaves, warm hearty meals, and of course pumpkin pie. I can’t get enough of the thick creamy texture and spicy flavour of this fall favourite. Rather than indulging in copious amounts of pie I decided to give everything pumpkin pie flavour without all the calories. How is this possible?? Pumpkin butter!

Other Names:

pumpkin pie spread


Monday, October 24, 2011 - 8:12am

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