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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, brunch, Condiment, spread
Cuisine: American
Keyword: fruit butter, pumpkin butter
Servings: 12
Calories: 120kcal
Author: Kellie
Cost: $8
Equipment
saucepan
Ingredients
1 29ouncecan pumpkin puree or homemade pumpkin puree
3/4cupapple cider
1 1/4cupsbrown sugar
3 1/2teaspoonschai 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.