Pumpkin Butter

Nothing screams fall more than a sweet, delicious spread of pumpkin butter! We made ours with a local apple cider, which adds complexity to the final flavor. Feel free to add unique spices or other mixing liquid. This recipe only uses the sauté function. Do note, in order to reduce the pumpkin butter to the right consistency, the mixture will spew hot bubbles. We keep the lid of the pressure cooker over three-fourths of the top to keep anything from spraying! This makes about 3 cups of pumpkin butter.

Cuisine

American

Difficulty

Easy

Diet

Dairy Free, Gluten Free

Cooking Technique

Saute

Keywords

30 servings, american, apple cider, cook 15 min, dairy free, dark brown sugar, easy, for serving, gluten free, Instant Pot Culinary Team, maple syrup, prep 5 min, pumpkin pie spice, pumpkin purée, salt, saute, sliced bread, tbsp pumpkin pie spice

Prep Time

5 min

Cook Time

15 min

Servings

30 Servings

Ingredients

2 cans (14 oz) pumpkin purée
1 tbsp pumpkin pie spice
1 cup apple cider
½ cup dark brown sugar
¼ cup maple syrup
1 tsp salt
Sliced bread, for serving

Instructions

Preheat the unit on Sauté – More/High for 15 Minutes. Place all ingredients inside in the inner pot and whisk until combined.
Place the lid three-fourths over the pot, leave an inch of space for the steam to escape. You want to reduce the mixture, but also be careful since it will spew and bubble hot pumpkin! Stir the mixture every 2-3 Minutes to ensure it does not stick to the bottom of the pot. If you find any spots that are sticking, gently remove with your wooden spoon and stir to combine.
Continue reducing for 5-8 Minutes, or until the pumpkin butter darkens in color and is the consistency of a thick paste. Transfer to a jar and allow to cool. Spread on top of breads, add to desserts, or eat on top of ice cream. Enjoy!