Description
Pumpkin pie in a jar: warm cinnamon, apple cider, and rich pumpkin simmered into a glossy, spiced spread. Quick prep, cozy flavor, perfect for toast, coffee, baking, and gifting.
Ingredients
45 oz canned pumpkin puree (three 15-oz cans, or one 29-oz + one 15-oz)
2½ cups packed light brown sugar
2 cups apple juice or apple cider
1½ tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
⅛ tsp ground ginger
Pinch of salt
Instructions
1. Add pumpkin puree, brown sugar, cider, spices, and salt to a slow cooker or large saucepan; stir until smooth.
2. Slow cooker: Cook on LOW 4 hours or HIGH 2 hours, stirring once or twice.
3. Stovetop: Simmer over low heat 30 minutes, stirring often so it doesn’t stick.
4. Cook until slightly thickened and deeper in color with a glossy sheen.
5. Cool 1 hour.
6. Spoon into clean jars.
7. Refrigerate or freeze (see notes for storage and safety).
Notes
Yield: About 5½ pint jars (≈11 cups).
Storage: Refrigerate up to 2 weeks; freeze up to 6 months. Do not store at room temperature.
Canning: Not safe for canning due to low acidity and thickness.
Fresh pumpkin option: Roast and puree fresh pumpkin; color will be lighter but flavor stays cozy.
Spice shortcut: Substitute 2 tbsp pumpkin pie spice for the listed spices.
Cleanup tip: Use a slow cooker liner for easy cleanup.
Serving ideas: Spread on toast or croissants; swirl into yogurt or oatmeal; top ice cream; stir into coffee for a pumpkin latte; bake into muffins or pumpkin bread; whisk into sauces or chili.
Nutrition
- Serving Size: 2 tbsp
- Calories: 116
- Sugar: 26 g
- Sodium: 12 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg