Homemade Pumpkin Butter
Prep time
Cook time
Total time
Fresh pumpkin puree transforms into butter when heated with yummy spices.
Recipe type: Sauce
Cuisine: Sauce
Serves: 3 cups
  • 2 Sugar/Pie Pumpkins
  • 3 c. pumpkin puree (*)
  • 1 tsp. vanilla extract
  • ½ c. apple cider
  • ½ c. packed light brown sugar
  • ¼ c. pure maple syrup
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¾ tsp. ground nutmeg
  • ½ tsp. ground allspice
  • Juice of ½ lemon
  • Pinch kosher salt
  1. Heat oven to 375 degrees.
  2. Cut pumpkins in half and scoop out the seeds. Cut the halves in half so you have quarters. Place all pieces, flesh side down, on a baking sheet. Roast 40-50 minutes or until a fork inserted comes out clean. Remove from oven and cool at least 15 minutes.
  3. Scoop out flesh from each piece and transfer to a food processor; process until very smooth.
  4. Add puree and remaining ingredients into a heavy-bottom saucepan. Whisk to combine.
  5. Bring to a boil, then reduce to low and simmer 30-40 minutes, until mixture is dark brown and thick.
  6. Cool, then transfer to a container with a tight-fitting lid.
1) 2 small pumpkins should yield about 3 cups of puree.

2) if you don’t actually have pumpkins in your house, and you’d like to make puree from scratch, you can still find lots of the small pumpkins at farmers markets and supermarkets this time of year.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/homemade-pumpkin-butter/