Maple Pumpkin Butter

Great seasonal gift or fundraiser.


  • 1 x 29 oz can pure pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup apple cider  (that’s apple juice to Brits NOT Strongbow or Woodpecker!!!)
  • 3/4 cup maple syrup
  • 1 1/2 tsp cinnamon
  • 1 2/2 tsp ground ginger. ( I actually prefer to use fresh)


  • All ingredients into a heavy bottom oven proof pan
  • Over a medium heat stir and bring to the boil
  • Lower heat and cook for 5 mins stirring continuously
  • Place into preheated 350ºF oven
  • Stir every 15 mins till butter has thickened and no liquid remains around sides of pan ( 1-2 hrs)
  • Cool, cover, chill (the mix, not you)
  • Will keep refrigerated for up to a week or put in jars and seal


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