Chai Spice Pumpkin Butter Recipe
This easy Chai Spice Pumpkin Butter is a leveled up fruit butter that is fantastic on your morning toast, on your pancakes, in an updated PB&J sandwich or just spread on a cracker.
Servings: 12
Cost: $8
Equipment
- saucepan
Ingredients
- 1 29 ounce can pumpkin puree or homemade pumpkin puree
- 3/4 cup apple cider
- 1 1/4 cups brown sugar
- 3 1/2 teaspoons chai spice mix
Instructions
- In a large saucepan over medium heat, stir together the pumpkin apple cider, sugar and spice mix.
- Bring the mixture to a boil. Reduce heat to low and simmer for 30 minutes or until thickened, stirring frequently.
- Remove from the heat and cool slightly.
- Transfer to an airtight container and store in the refrigerator until ready to use.
Notes
Chai Spice can be replaced with pumpkin pie spice if you’re looking for a more traditional pumpkin butter recipe.
Pumpkin Butter will last in the refrigerator for up to 14 days.
Nutrition
Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 195mg | Fiber: 2g | Sugar: 26g | Vitamin A: 11032IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg