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Spiced Pumpkin Butter

This recipe sold me on growing my very own pumpkins even though I'd never liked eating pumpkin in the past. Find out for yourself how different and delicious fresh pumpkin tastes by trying my Spiced Pumpkin Butter recipe for yourself.
Course Condiment
Cuisine American

Ingredients
  

  • pounds (about 7 cups) pumpkin puree (preferably from small- to medium-sized sugar pumpkins)
  • 1 pound brown sugar
  • 1 cinnamon stick broken into pieces
  • ½ whole nutmeg
  • 6 cloves allspice
  • ¾ cup apple cider

Instructions
 

  • Cut each pumpkin in half and scrape out the seeds (save and toast them for a treat), then discard any stringy parts. Place pumpkins flesh-side down on a cookie sheet lined with a silpat or foil. Bake pumpkins at 350 degrees for about an hour or until fork-tender. Remove pumpkins from the oven, let them cool, then scoop out the pulp and place it into a medium-sized saucepan.
  • Using a mortar and pestle or a clean coffee mill, grind the spices to a fine powder. Stir sugar, spices, and apple cider into the saucepan with the pumpkin.
  • Simmer the mixture over low heat for 1 to 1½ hours. It will thicken as you continue to cook, eventually reaching the consistency of butter. While thickening, it may stick to the bottom of the pan. No worries! You will know the pumpkin butter is ready when a wooden spoon leaves a clear path across the bottom of the pan.
  • Ladle into jars, seal, and store in the fridge for up to 3 weeks. Or, let the butter cool, then ladle into freezer bags or freezer-safe mason jars (leave plenty of head space) and store in the freezer for up to six months.

Notes

From: GameandGarden.com    Check out my latest book, Stacy Lyn's Harvest Cookbook.
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