Pumpkin Butter (Instant Pot or Stovetop)

Pumpkin Butter blends pumpkin puree with apple juice or cider, both brown and granulated sugars, pumpkin pie spice, vanilla extract, and salt to create a richly flavored spread. Using an Instant Pot allows for quick pressure cooking to meld flavors in a short time, while a stovetop simmer requires a longer cook but similarly develops depth. The spices balance sweetness and earthiness from the pumpkin and apples.

The resulting pumpkin butter can be stored in the refrigerator and used as a topping for bread, muffins, or pancakes, and can also be frozen for longer storage. The recipe yields approximately 12 servings of two tablespoons each, offering a practical batch size for regular use during fall or winter months.

Starting with homemade pumpkin puree can improve flavor, though canned works well. For larger Instant Pot models, doubling the recipe ensures enough liquid to operate correctly.