Pumpkin Butter (From Scratch)
Whether you're spreading it on warm toast, spooning it over pancakes, or stirring it into your morning oatmeal, this homemade pumpkin butter is a delicious way to celebrate the autumn harvest!
Ingredients
- For Roasting the Pumpkin:
- 1 4 to 5 pound pie pumpkin (aka sugar pumpkin)
- 1 tablespoon neutral-flavored oil
- 2 tablespoons brown sugar
- For the Pumpkin Butter:
- 2/3 cup brown sugar
- 2/3 cup pure maple syrup
- 2/3 cup apple juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher or sea salt
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Wash the pumpkin, cut it in half, and scoop out the seeds and stringy fibers. Cut each half into two pieces. Brush the exposed flesh with oil and sprinkle evenly with the 2 tablespoons of brown sugar. Place the pieces cut-side up on the baking sheet and roast for 45 to 60 minutes, or until the flesh is completely tender when pierced with a fork.Let the roasted pumpkin cool until comfortable to handle. Scoop the flesh away from the skin and mash thoroughly with a fork or potato masher. Measure out 4 packed cups of mashed pumpkin (if you have a little more than that, that's fine).
- Transfer the mashed pumpkin to a large medium heavy-bottomed saucepan. Add the remaining brown sugar, maple syrup, apple juice, apple cider vinegar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Stir until thoroughly combined.Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally to prevent burning. Use an immersion blender to blend until smooth. Alternatively, carefully transfer it to a stand blender and puree until smooth and then return the mixture to the saucepan. Continue to simmer, uncovered, to allow the excess moisture to evaporate, about 40 minutes or until the desired consistency is reached (it will continue to thicken a little as it cools). Stir frequently to prevent burning. The pumpkin butter should be a spreadable consistency with a rich, glossy appearance. Taste and stir in more brown sugar if you prefer it sweeter. Let the pumpkin butter cool, then transfer it to airtight jars with lids and store in the fridge. It will keep for up to 2 weeks. Makes roughly 3 cups of pumpkin butter.
- Slow Cooker Method: For a hands-off alternative, prepare and roast the fresh pumpkin as instructed. Scoop the softened flesh into your slow cooker and add the brown sugar, maple syrup, and spices. Mash everything together, then cover and cook on LOW for 4-6 hours, or until the mixture has thickened. Puree until smooth. Continue to simmer with the lid open until the pumpkin butter reaches the desired consistency.
Notes
Using Prepared Pumpkin Puree: To skip roasting a whole pumpkin, you can substitute 4 cups of plain pumpkin puree, either homemade or canned (approximately two standard 15-ounce cans). Place the puree directly into the saucepan with the remaining ingredients and proceed with the simmering instructions. Make sure to use pure pumpkin rather than sweetened pumpkin pie filling.
Freezing: Place the pumpkin butter freezer-safe jars or containers and freeze for up to 3 months for the best quality. Leave some headspace in the containers to accommodate expansion during freezing. Let the pumpkin butter thaw in the fridge overnight and give it a thorough stir to restore its smooth consistency.
Canning: Pumpkin butter is a low-acid food and is not suitable for canning.
Nutrition
Serving: 2tablespoons
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