10/21/2026
Have you ever had pumpkin butter?
This delicious spread can be made with only six ingredients and is bound to change how you eat your morning toast! You also get to use the Spice of the Month from the LSUAgCenter: Pumpkin Spice!
Recipe for Spiced Pumpkin Butter
Adapted from Half-Baked Harvest, by Tieghan Gerard
Ingredients:
2) 15-ounce cans of pumpkin puree
1/3 cup apple c***r or water
1/2 cup maple syrup, plus more if prefer sweeter
1-1/2 tablespoons of vanilla
1-1/2 tablespoon pumpkin pie spice
1 teaspoon of cinnamon, or more if desired
Pinch or two of salt (about 1/2 teaspoon)
Glass jars for preserving
Directions:
Stove-Top
Step 1: In a medium sauce pan, combine the pumpkin, c***r, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.
Step 2: Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Crock-Pot/Slow Cooker
Step 1: In the bowl of your slow cooker, combine the pumpkin, c***r, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.
Step 2: Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
