Maple Pumpkin Butter (using canned pumpkin)

(from freeshebacchus’s recipe box)

Source: RecipeThing user dubuisso


  • 1 (15 oz.) can 100% pure pumpkin (do not use pumpkin pie mix)
  • 1/2 cup apple cider
  • 1 cup granulated sugar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon


  1. Mix all ingredients together in a large saucepan.

  2. Bring mixture to a full boil over medium high heat.

  3. Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently. Remove from heat.

  4. When slightly cooled, pour into clean jars and refrigerate or store for up to 2 months in airtight container in refrigerator.

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