Easy Pumpkin Butter
- PREP 1hrs
- COOK 40min
- TOTAL 1hrs 40min
We love this easy homemade pumpkin butter made with fresh pumpkin and maple syrup. If you do not want to roast your own pumpkin, you can use canned or fresh pumpkin puree in this recipe; check the tips section for our notes.
You Will Need
1 small baking pumpkin, 4 to 6 pounds, sometimes called sugar or pie pumpkin
1/2 tablespoon avocado oil or olive oil
1/4 cup (50g) brown sugar, plus 1 tablespoon (12g) for roasting the pumpkin
1/2 cup plus 2 tablespoons (130g) pure maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 pinch ground ginger
1 pinch ground cloves
1/8 teaspoon fine sea salt
1 tablespoon amaro liqueur, optional
Directions
Roast Pumpkin
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Rinse and pat dry the pumpkin. Cut the from stem to end, but don’t try to cut through the stem (it’s too hard). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem. Cut the pumpkin into quarters (4 pieces total).
Scoop out the seeds and most of the stringy bits. Rub the inside of the pumpkin quarters with oil, then place them down, with the flesh facing up onto the baking sheet. Sprinkle over the granulated sugar, then roast until the pumpkin can easily be pierced with a knife in several places and the flesh pulls away from the skin, about 50 minutes. Leave on the counter until the pumpkin is cool enough to handle.
Make Pumpkin Butter
Scoop the cooled pumpkin meat into a medium saucepan. Add in the remaining ingredients: maple syrup, brown sugar, cinnamon, ginger, cloves, allspice, salt, and the optional amaro.
Use a potato masher to smash the pumpkin and mix the ingredients. Cook, covered with a lid, over low for 40 minutes. The pumpkin butter will look thick and shiny. If it seems thin, uncover and cook for another 5 to 10 minutes to reduce.
Transfer to a blender and blend until very smooth (see the note below about safely blending hot liquids). Transfer to jars and store in the refrigerator.
Adam and Joanne's Tips
- Start with pumpkin puree (fresh or canned pumpkin): To make this recipe with pumpkin puree, use 4 cups of pumpkin puree (from 2 cans). Follow the recipe starting at the step where we add the softened roasted pumpkin to a saucepan with the remaining ingredients.
- A note about blending: Since the pumpkin will be very hot, remove the center insert of the blender lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).
- Storing: Refrigerate for up to 2 weeks. You can also use freezer-friendly containers or freezer-safe jars and store it in the freezer for up to 6 months. While we are not canning experts, we do not recommend canning pumpkin butter. It is low in natural acids, which are essential for safe canning.
- Slow cooker pumpkin butter: To make pumpkin butter in a slow cooker, roast the pumpkin as directed above, then add the fork-tender pumpkin, maple syrup, brown sugar, and spices to your slow cooker. Mash well, then cook on LOW until thick and shiny, 3 to 4 hours. Blend until smooth.
- The nutrition facts provided below are estimates.