Pumpkin Butter
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Pumpkin Butter

Submitted by: Marla Cross

Prep Time: 15 Minutes

Cook Time: 2 Hours

Servings: 8

Perfect to spread on toast, stir into Greek yogurt, or top your hot cereal in the morning!


    15 oz. pumpkin puree, canned

    1 med. red apple

    1/2 c. water

    3 tbsp. maple syrup

    10 pitted prunes

    1 tsp. cinnamon

    1 tsp. pumpkin pie spice

    1/4 tsp. ground cloves

    1/2 tsp. lemon zest

    1/4 tsp. fresh ginger


Peel apple and cut into pieces. Chop dried, pitted prunes.

Combine all ingredients in a saucepan on the stove. Bring to a boil; reduce heat, and let simmer for 1 1/2 hours, stirring frequently.

Transfer entire mixture to a food processor, and blend until very smooth (add water to loosen if necessary). Taste, and adjust sweetness to desired level by adding a little more maple syrup.

Return to pot and cook for 30 minutes, until it has reached a thick creamy consistency.

Cool, then transfer to an airtight container and store in fridge for up to a week, or in the freezer for long-term. I like to divide into smaller containers in 7-day portions and grab one out of the freezer on Sundays when I am food prepping for the week. Enjoy!