Maple Pumpkin Butter
Prep time
Cook time
Total time
A creamy, thick pumpkin butter made with sugar free maple syrup and spices.
Serves: 3½ cups
  • 4 cups pumpkin puree
  • 1 cup apple cider or apple juice
  • ½ cup maple syrup, sugar free
  • ¼ tsp. ground cloves
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. vanilla extract
  • Juice of half a lemon
  1. Combine pumpkin, apple cider, maple syrup, spices and vanilla in a large saucepan and stir well.
  2. Bring mixture to a boil.
  3. Reduce heat, cover and simmer for 30 minutes or until thickened; stirring frequently.
  4. Remove from heat. Adjust spices to taste. Stir in lemon juice, or more to taste.
  5. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
At he end when you taste test your pumpkin butter and it is not sweet enough, add about ¼ to ½ cup brown sugar. Stir it really well, and taste again.

Calories per ¼ cup: 29.1, Fat: .01, Cholesterol: 0, Sodium: 184, Potassium: 177.3, Carbs: 7,7, Fiber: 1, Sugar: 2.9, Protein: .06
Nutrition Information
Serving size: ¼ Cup
Recipe by Peanut Butter and Peppers at