Pumpkin Butter


  • 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
  • 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!
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