Harvest Spice Pumpkin Butter – a delicious recipe with Pumpkin Puree, Apple Cider, Light Brown Sugar, Pie Spice, Cinnamon, Vanilla beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice. Mix to combine
2
Add in the vanilla bean seeds and pods plus the cinnamon sticks. Stir well to combine
3
Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble).
4
Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.
5
While the mixture is cooking stir frequently as you don't want to burn the bottom.
6
Taste for seasoning.
7
Remove vanilla bean pods and cinnamon sticks from the mixture and discard.
8
Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.
9
Cover and store in the fridge for 2-4 weeks... if it'll last that long!
533
kcal
Calories
1
g
Fat
146
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 cups Pumpkin Puree (can use winter squash puree), 3/4 cup Fresh Apple Cider, 1 1/4 cups Light Brown Sugar, packed, 1 1/2 teaspoons Pumpkin Pie Spice, and more.
Yes, Harvest Spice Pumpkin Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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