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Why use homemade pumpkin butter to bake pumpkin recipes?
This smooth, spreadable and fragrant fruit butter is ideal for making pumpkin-flavored baked goods that have varying textures. That's an impossible task when baking with straight-up pumpkin puree, which adds so much moisture that it makes everything at least somewhat fluffy.
Baking with pumpkin butter, in recipes designed for it, will also add all the pumpkin flavor that we wish pumpkin actually had. So, make your entire fall season will be more flavorful, richer, and all your gluten free Thanksgiving and other holiday recipes more memorable and beautiful smelling!
How to make and use homemade pumpkin butter
Making pumpkin butter at home as really as easy as combining all the components in a large, heavy-bottom pan, then cooking while stirring until everything has thickened. It will thicken as the moisture from the pumpkin and juice or cider evaporates. Be sure to use a large enough pot, and stir frequently, to minimize the bubbling and spurting that can burn you.
Ingredients in pumpkin butter
- Plain pumpkin puree: The most well-known brand of 100% pure pumpkin puree in the U.S. is probably Libby's. It's a single-ingredient product that, in my experience, is safely gluten free. It typically is light in color, and varies in consistency from more watery to less. Sometimes, I'll buy Farmer's Market or Thrive Market brand organic pumpkin, which is typically darker in color, a bit more fragrant, and less watery. For these purposes, though, either works well since we are cooking most of the moisture out of the pumpkin. In our recipe for gluten free pumpkin pie, though, the quality of the pumpkin puree matters more.
- Pure maple syrup: Grade B maple syrup is generally what you'll find readily available, and it's what I buy. The grades of maple syrup don't necessarily indicate how dark they are, which should be indicated separately, but I find usually is not. Just be sure you're using pure, not imitation, maple syrup.
- Apple cider: Apple cider has a richer, thicker, more complex flavor than apple juice, so it makes a more complex pumpkin butter when cooked down with the other ingredients. But you can use apple juice, or even pineapple juice, here. You'll have to cook the mixture for longer to thicken it, and with pineapple juice, your flavor will be a bit different, but still delicious.
- Pumpkin pie spice: A rich-tasting blend of warm fall spices cinnamon, ginger, allspice, cloves, and nutmeg, heavy on the cinnamon, this is what provides much of the pumpkin aroma we love. You can buy it already-blended, or make your own homemade pumpkin pie spice.
- Salt: Coarse salt enhances and balances the other flavors, and is used instead of table salt since it's easier to avoid overmeasuring. In its place, you can use lightly flaked sea salt.
How to roast a whole pumpkin
I've included instructions for roasting a whole pumpkin and making that into butter, or using canned pumpkin puree in its place. I've done both and they're both delicious in their own special way.
I can usually find these fabulous sugar pumpkins at Trader Joe's for about $2 each, and they're really easy to roast until tender, then scoop the flesh out and puree it.
Make the most of your pumpkin, then, and rinse, dry, sprinkle and toast those pumpkin seeds (instructions below in the recipe). They're ridiculously good for you, and my kids loved them even when they were small and extra picky.
How to use pumpkin butter in baking
Once you make your own pumpkin butter or buy a jar of it, you'll want to find as many ways as possible to use it. Here are some of the best recipes on the blog that make really good use of all the delicious, flavorful pumpkin butter.
Substitutions for pumpkin butter ingredients
Can you make pumpkin butter without pumpkin puree?
Most pure packed pumpkin is made with another winter squash, not pumpkin. Butternut squash works well, but its baked and pureed flesh will be less orange than had you used a sugar pumpkin.
You will need a starchy winter squash, though, that has flesh that is similar in texture to pumpkin, and ideally something with some flavor—which is why I don't recommend trying acorn squash (not enough flavor) or spaghetti squash (wrong texture). Even kabocha squash should work as a substitute for pumpkin, as it's similar in texture but even a bit sweeter and more fragrant than pumpkin.
How to make pumpkin butter without maple syrup
If you don't have maple syrup, you can try using honey, but honey is much thicker and more viscous. Honey also has a heavier and rather distinctive flavor. If you love honey, go ahead and use less (try 1/3 cup honey instead of 1/2 cup), and a bit more apple cider or juice.
You can also try using granulated coconut palm sugar, and add more cider to compensate for the lack of moisture. You are reducing the moisture by cooking the mixture, but you want to be able to cook the pumpkin puree for long enough to concentrate it without burning it.
How to make pumpkin butter without apple cider or apple juice?
If you can't have apple cider or apple juice, you can try using pineapple juice in its place. Pineapple juice is slightly more acidic than apple juice, but it adds really nice complexity to the pumpkin butter. If you hate the taste of pineapple, though, try white grape juice instead.
FAQs
This recipe is not properly formulated to be canned in a shelf-stable way. In fact, homemade pumpkin butter cannot be canned safely at home since it is not acidic enough.
If you don't want to go through the trouble of making your own homemade pumpkin butter but you still want to enjoy it alone or in the recipes on this blog, you can buy it in a few different places.
Trader Joe's markets usually sell a jar of lovely pumpkin butter during the fall and holiday seasons. Green Jay Gourmet brand also makes gluten free pumpkin butter. Stonewall Kitchen Maple Pumpkin Butter is also gluten free, and really delicious. Be sure you're not buying pumpkin flavored nut butter; this is a fruit butter, not a nut butter.
To make pumpkin butter with fresh pumpkin, start with a raw sugar pumpkin or other small pumpkin. You can also use these general instructions to bake a butternut squash or even a kabocha squash. Slice it carefully in half, remove the stem and seeds, and place the two hollow halves cut-side-down on a prepared baking sheet. Bake, plain, at 375°F until very tender. Allow the pumpkin to cool before removing the skin from the flesh, and then pureeing the flesh until smooth. You can then use this fresh pumpkin puree to follow the recipe for pumpkin butter just as it's written, measuring out the proper 56 ounces of puree as if you were using 2 28-ounce cans of puree.
Yes, pumpkin butter can be frozen. I recommend freezing it in 4- or 5-ounce portions, specific to whatever recipe you expect to use it in. You could also freeze it in an ice cube tray, then pop out the frozen cubes and place them in a sealed freezer-safe bag. That way you won't have to defrost all of it just to use some of it. I wouldn't refreeze it after it's been frozen and defrosted.
Homemade Pumpkin Butter | GF Pumpkin Recipes, Tips, and FAQs
Ingredients
- 2 28-ounce cans plain packed pumpkin puree (or 1 (2 1/2 to 3 pound) sugar/baking pumpkin)
- ½ cup (168 g) pure maple syrup
- ¾ cup (6 fluid ounces) apple cider or apple juice
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
Instructions
To roast a fresh pumpkin.
- If using a regular sugar/baking pumpkin, preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set it aside.
- Remove the stem and, with a large, sharp knife, cut the pumpkin in half through the middle. Scoop out all the seeds (see Recipe Notes for toasting the seeds).
- Place the pumpkin halves, cut side down, on the prepared baking sheet. Place in the center of the preheated oven and bake until the pumpkin halves are fork-tender and the flesh has begun to shrink away from the skin (about 45 minutes).
- Remove from the oven and allow to cool before scooping out the flesh and pureeing in a blender or food processor until smooth.
To make the pumpkin butter.
- In a large heavy-bottom stockpot, combine the pumpkin puree with the maple syrup, apple cider (or juice), pumpkin pie spice, and salt.
- Mix to combine well and then simmer over medium heat, stirring frequently, until reduced by about half and darkened in color (at least 30 minutes, depending upon the moisture content of your pumpkin puree).
- Stirring will keep the mixture for splattering, as will cooking in a large pot.
- Allow the pumpkin butter to cool completely before baking with it. Store in an airtight glass container in the refrigerator until ready to use.
Notes
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Abby Clark says
I love your pumpkin butter – and make it every year. Tell me, can it be frozen in pouches enough for a recipe?
Nicole Hunn says
Hi, Abby, you can definitely freeze the pumpkin butter. I think freezing it in pouches in portions is a smart idea!
Brenda Dean says
It’s been to years since I’ve made them but I used to use a recipe online for mini pumpkin donuts that used this pumpkin butter, can you direct me to where to find it. I can’t find it anymore.
Nicole Hunn says
I’m afraid that that recipe is no longer published on the site for various reasons for the time being, Brenda. If you’d like to make a record of it so you can still use it before it’s been redone and republished, you can find just the recipe itself in a printer-friendly version here.
Brenda Lee says
For the pumpkin butter- I am not a fan of maple syrup or honey. Can I use Karo syrup? Thank you!
B.
Nicole Hunn says
Hi, Brenda, that would work just like honey, since it has a similar consistency. You could also try Lyle’s Golden Syrup, which I personally prefer to honey. It has a mild flavor that you might like, and it can be used anywhere honey is called for.
Brenda Lee says
Thanks!!
Colleen Matthews says
Thank you for all the detailed instructions. I have followed you for a while and have several of your cookbooks. I’m a fan!👏
Nicole Hunn says
Thank you so much for your appreciation of the detail! Not everyone seems to enjoy the concept, but if you’re precise, you’ll have results. Thank you again!
Sjz says
Love this recipe. I have a question about how long the pumpkin butter lasts. I found some I made months ago in the fridge and it looks completely fine no mold nothing. Since it has so much vinegar maybe it’s still okay? What do you think.
Nicole Hunn says
I generally trust my nose, Sjz, but I don’t think I’d trust this after months, I’m afraid!
Coastal says
Living in the Mid-Hudson Valley of New York (state), this sounds like an absolutely perfect recipe to make, like, right now. Especially so that I can bake pumpkin spice things in a timely manner. Unfortunately, my brother ate all our maple syrup and doesn’t want to buy more until he goes to the farm where he buys it by the gallon. I’m wondering if it would work to use molasses instead? (I love the dark taste of molasses, not sure if it would be overpowering in this or not. Or if I could use less and add more apple cider…)
Nicole Hunn says
I don’t like molasses as a substitute for maple syrup, no, Coastal. It’s much thicker and has a very different flavor.
kim says
I prefer to use organic cane sugar, rather than maple syrup or honey (or other). I am wondering why it is not suggested as a substitute for the maple sugar. BTW, I love and appreciate all the helpful gf related information that you include with your wonderful recipes.
Nicole Hunn says
Any granulated sugar is not a proper substitute for maple syrup or any other liquid sugar.
Bev says
I grew Dickinson pumpkins this year and that is the variety Libbey’s uses.
Nicole Hunn says
That sounds perfect, Bev! Just be sure to prepare it by roasting, not boiling, or it will be too wet.
Patty Burzo says
This is so wonderfully flavorful! I’ve been making pies for years with different pumpkins, last fall I found a Blue Hubbard Squash at a farmers market that “grandma” lady said makes the best pies and she was right! I used it for this pumpkin butter and it was perfection! Thank you Nicole for another amazing recipe! Look for blue hubbards, they are hard to find but worth it!
Nicole Hunn says
That’s a great tip, Patty! I will definitely be on the lookout for blue hubbard squash!
Katherine says
I’m so excited to try this! How long do you think it will keep in a closed container in the fridge?
Sharon Valero says
Can I use pumpkin butter that I purchased from a farm market or do I have to make it from scratch? I’m excited to make some yummy pumpkin treats and I want to make sure they turn out right.
Jessica Herrington says
In both this, and the recipe for pumpkin butter in the Pumpkin Chips Ahoy post you include pumpkin pie spice, however it is not there with the Pumpkin Biscotti. I just want to check whether or not to include the pumpkin pie spice when I make pumpkin butter for the biscotti because I really want to make it but I’m kind of confused now. Thanks!
Nicole Hunn says
Good question, Jennifer! It’s really a matter of preference. I almost always put in the spice, but sometimes when I know that I am making the pumpkin butter to use in a particular recipe that already calls for a good amount of pumpkin spice, I might leave it out.
xoxo Nicole
Jennifer Sasse says
Honestly – this always in the back of my mind to make – but not for one of the recipes above….. I want to make the pumpkin maple scones!!! Yahoo! Hope you are recovering well from the holiday!
Nicole Hunn says
Oh those scones are a major favorite of mine! Good memory, Jennifer! I’m so glad Halloween is over. I’m definitely in recovery mode. And gearing up for the Food Olympics o/k/a Thanksgiving. That’s more my style. ;)
xoxo Nicole
Jennifer Sasse says
I missed the part about keeping it on low and burned my mixing hand in a few spots when it spit at me. Feeling sorry for myself….