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Home Made Delicious Pumpkin Butter

Home Made Delicious Pumpkin Butter

To make the pumpkin puree, cut sugar squash or acorn squash to halves. Scoop out the seeds and fiber. Lay the halves, flesh side down, on a parchment paper-lined pan. Bake at 400°F (204°C), for 30-45 minutes, or until a sharp knife can be easily inserted and removed from the pumpkin. Remove from oven, and let cool. Using a large spoon, remove the roasted flesh to a food processor, and process until smooth.
Course Fall recipes
Cook Time 45 minutes
Total Time 45 minutes
Author Neta

Ingredients

  • 18 oz 500 gr pumpkin puree
  • 50 gr brown sugar
  • 1/2 cup apple cider
  • 1/4 cup maple syrup or honey
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground nut meg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • A pinch of kosher salt
  • 2 tsp lemon juice

Instructions

  1. In a medium sauce pot with lid, whisk together the pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and salt. Set heat to medium and stir occasionally.
  2. Bring mixture to a boil. Reduce heat, and simmer for 30-45 minutes or until thickened. Stir frequently.
  3. Remove from heat and stir in the lemon juice.
  4. Transfer to sterile containers and chill in the refrigerator until serving.
  5. Can be refrigerate for up to two weeks or freeze for up to six months.