Comforting Instant Pot Pumpkin Butter filled with all the warm spices of fall!
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 cups 1x
29 ounce canned pumpkin
1 tablespoon vanilla extract
¾ cup apple cider or apple juice
8 pitted dates or 3/4 cup brown sugar
3 cinnamon sticks or 1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
To a heat safe bowl, add pumpkin, vanilla, apple cider, dates or brown sugar, cinnamon sticks or ground cinnamon, and pumpkin pie spice; stir, making sure the dates are immersed in the mixture.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Place bowl on the trivet.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
When cooking is complete, use a quick release.
Carefully remove bowl.
Using a fork, remove cinnamon sticks from the hot pumpkin butter.
Pour mixture into a blender and puree until completely smooth. This step can also be done directly in the bowl with an immersion blender. The dates will be moist and soft and will puree easily. If using brown sugar instead of dates, there is no need to puree, just stir until smooth.
Serve hot or cold on muffins, rolls, pancakes, etc.
Store in an airtight container in the fridge for up to a week. Freezes very well
The apple cider plays a key part in the flavor of the pumpkin butter. I like to buy it fresh from the farmers market or from the refrigerated section of the produce department (it’s typically only available there a few months out of the year)
If using brown sugar in place of dates there’s no need to blend the mixture. A vigorous whisk should be sufficient.
For a delicious fruit dip, stir pumpkin butter into unsweetened or vanilla yogurt and garnish with a sprinkle of cinnamon to make it pretty. Serve with apples, bananas, pears, etc.
Keywords: Instant pot pumpkin butter, pumpkin butter, biscuit topping