Pumpkin Butter Recipe
This pumpkin butter recipe builds deep, layered fall flavor as it cooks. Stop when it’s smooth and spreadable, or keep cooking to concentrate it for baking!
Servings: 2 cups
Ingredients
- 1 28-ounce can plain packed pumpkin puree (or 1 (1 1/2 to 2 pound) sugar/baking pumpkin)
- ¼ cup (84 g) pure maple syrup
- ½ cup (4 fluid ounces) apple cider or apple juice, plus more as needed
- 1 ½ teaspoons pumpkin pie spice (See Recipe Notes)
- ¼ teaspoon kosher salt
- ½ cup (109 g) packed light brown sugar optional
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-low heat, stirring frequently, for 15 minutes. Add the optional brown sugar, and stir to combine.
- Continue to cook until done. The additional cooking time will vary based on how you plan to use it, and the initial moisture content of your puree.
- Stirring will keep the mixture for splattering, as will cooking in a large pot.
For eating
- If you plan to eat the puree as is, rather than baking with it, continue to cook for about another 5 minutes or until it reaches its desired consistency and taste. It should glisten in the light. If it's thickened too much or tastes too strong, mix in more apple cider or juice to restore the consistency and taste.
For baking
- If you plan to bake with the butter, continue to cook until the mixture is reduced by about half and darkened in color, about another 15 minutes.
- Allow the pumpkin butter to cool completely before baking with it. Store in an airtight glass container in the refrigerator until ready to serve or use.
Video
Notes
For pumpkin pie spice
To make your own homemade spice blend, combine 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground cloves + scant 1/8 teaspoon ground nutmeg.
To toast pumpkin 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.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 89g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 313mg | Potassium: 234mg | Fiber: 0.4g | Sugar: 83g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
