Homemade Pumpkin Butter | GF Pumpkin Recipes, Tips, and FAQs
Smooth, fragrant homemade pumpkin butter is packed with fall's best flavors and perfect for holiday baking. Maximum pumpkin flavor!
Servings: 4 cups pumpkin butter
Ingredients
- 2 28-ounce cans plain packed pumpkin puree (or 1 (2 1/2 to 3 pound) sugar/baking pumpkin)
- ½ cup pure maple syrup
- ¾ cup 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.
Video
Notes
To toast the seeds.
Rinse the seeds to remove all traces of pumpkin flesh. Pat them dry with paper towels, toss them with plenty of kosher salt.
Spread them in an even layer and toast them in a dry cast iron skillet over medium heat or in a 300°F oven until lightly golden brown and fragrant.
Recipe originally published in 2013, context added in 2019. In 2022, more recipe references and lots of text resources added.
Nutrition
Calories: 133kcal | Carbohydrates: 33g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 151mg | Potassium: 143mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.3mg
