Pumpkin butter is incredibly easy to make at home, so you’ll never need to buy store-bought again. This version is infused with a delightful apple flavor, a hint of citrus from the orange, sweet maple notes, and a medley of cozy spices, creating a delicious pumpkin pie in a jar!
Your home will be filled with an AMAZING aroma as you slow-cook this pumpkin butter over low heat, reducing its water content to create a buttery, spreadable, and flavorful pumpkin delight. The best part is that it’s not overly sweet, making it versatile for a wide range of culinary uses. Whether you’re assembling an epic charcuterie board, making a grilled cheese with brie and apples, spreading it on fresh bread or scones, topping your pancakes and waffles, or even using it to flavor Greek yogurt or overnight oats, the possibilities with this pumpkin butter are truly endless.
Apple and Orange Spiced Pumpkin Butter Ingredients:
- Pumpkin: You can either roast a pumpkin yourself or, if you’re using canned pumpkin, I recommend certain brands, such as Libby’s, Trader Joe’s, or Farmers Market, because not all canned pumpkin is created equal.
- Apple Cider: While you can use apple juice, cider is the preferred choice. Apple cider is made from pressed fresh apples, it’s unfiltered, raw, doesn’t contain added sugar, undergoes minimal processing, and is usually unpasteurized. It’s slightly darker than apple juice, more opaque, and may have some residue at the bottom, making it the healthier option.
- Orange: Adding orange is optional, but I personally love the extra layer of flavor it brings.
- Maple Syrup: Ideally, use Grade A real maple syrup to ensure you’re getting 100% pure maple goodness.
- Spices: I used plenty of pumpkin pie spice and added extra cinnamon because when I make pumpkin butter, I want it to be nostalgically pumpkin pie spice-forward.
- Vanilla: This ingredient contributes to the overall depth of flavor.
- Salt: A pinch of salt is essential to make all the flavors pop.