How to Make Pumpkin Butter

Course: Snack

Cuisine: American

Keyword: pumpkin butter

Prep Time: 5

Cook Time: 1

Total Time: 6

Servings: cups

Calories: 591kcal

Author: Chef Jessica Anne

Pumpkin Butter is an easy spread that can be used on everything from pancakes to dinner rolls and everything between! Make extra to give as presents, hostess gifts or party favors during the fall months.

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Equipment

Ingredients

1 pie pumpkin
1 1/2 cups sugar
3/4 cup apple juice
1/4 cup maple syrup
1 tablespoon pumpkin pie spice

Instructions

Preheat oven to 325°F. Cut the pumpkin in half, stem to base. Scrape out the seeds and pulp. Reserve the seeds to make baked seeds, if desired.
Place the halves on a rimmed baking sheet, meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling). Cover each with aluminum foil. Bake for 60 minutes, or until the pumpkin meat is fork tender.
Scrape the pumpkin pulp from the shell halves and puree it in a blender or food processor. Remove any remaining stringy pieces or seeds. If it is super thick, add 1 tablespoon of water.
Place the pumpkin puree (about 3 1/2 cups), sugar, apple juice, maple syrup and pumpkin pie spice in a heavy bottom sauce pan. Heat it over medium-low until lightly simmering.
Stir well and reduce the heat to low. Continue to stir and simmer for 40-60 minutes. This greatly depends on the water content of the pumpkin puree, so watch carefully to make sure it doesn't get too thick or scald. Canned pumpkin will need less time than fresh pumpkin puree.
Mixture will have some texture, so place it in a food processor to make it smooth, if desired. It should be thick and spreadable, but not too watery.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

This recipe can be made in the slow cooker, simple follow the same instructions for assembly and cook on low for 2-3 hours.

For smoother pumpkin butter, give it a few spins in a food processor or blender.

Nutrition