Homemade pumpkin vine butter is a fall staple , with heating spices , maple sirup , and invigorated pumpkin flavor that is unacceptable to withstand ! This recipe use cooked pumpkin instead of canned and is a simple summons that makes all the difference . If you ’re looking for a fresh pumpkin recipe , and a good for you whirl on pumpkin butter , you ’ll love this autumn treat !
Want to save this post for later?
We ’ll send it to your inbox , plus get update from us every week !
I accord to be send email .
Fresh Pumpkin Butter for Fall
Pumpkin - flavored treats are all the rage during fall , and I must admit that I ’m a sucker for pumpkin good when the time of year wind around . However , I like to make a healthy interlingual rendition of treats when I can , and a pumpkin butter recipe is a perfect opportunity !
Usually , anything pumpkin spiced that is store - bought is whole shekels - laden and full of other ingredient that are who - knows - what . Since I love pumpkin butter , I make up one’s mind to make some with a real fresh Cucurbita pepo from my garden .
lease me recount you , cooked pumpkin puree is right smart good than canned ! Sure , it ’s an extra step in cookery , but so well-heeled and custody - off for the most part .
Trust me , this sluttish formula for invigorated pumpkin in this pumpkin butter isso worth it . You wo n’t repent the extra few minutes as you eat every bite of this spiced pumpkin butter .
Homemade Pumpkin Butter Recipe
Ingredients
unused pumpkin pureeis loose to make , with just a few minutes of preparation it ’s mostly hand - off and get time to broil and cool . I guess you could use dismiss pumpkin if you must , mybest guesswould be to use 2 - 3 15 oz cans to exchange for the cooked pumpkin puree .
Maple syrupis a delicious way to sweeten this pumpkin butter . The flavor die so nicely with all of the fall spices and the cooked pumpkin . I do n’t like mine too sweet , so if you favor a sweeter butter , feel free to tot more maple sirup . Honey could be a backup man , but I would total slenderly less to try predilection .
Apple ciderandapple cider vinegarlend a stark drop - cheer natural spirit .
Cinnamon , ginger , cloves , pimento tree , and nutmegare all warm up spices that are gross for fall and congratulate Cucurbita pepo wonderfully ! You could deputize pumpkin pie spice if that ’s all you have , but I recommend adding these spice one by one to get the full heat of nip .
Make Fresh Pumpkin Puree
Use a lolly Proto-Indo European pumpkin or another sweet baking pumpkin vine . They ’re usually about 4 - 5 pounds each which is perfect for this recipe .
Do not use a laborer - oxygen - lantern pumpkin vine as they are generally too reeking and are not mean for preparation .
Cut the stem end off the pumpkin , then cut the pumpkin in one-half and scoop out the ejaculate .
invest the pumpkin physique side down ( skin side up ) on a lambskin - line baking sheet , and bake it at 350 ° F ( 175 ° deoxycytidine monophosphate ) for about an hour or until it can easily be pierced with a ramification .
allow the roast pumpkin half cool .
Then take up out the flesh and put it into a food processor .
serve the pumpkin frame until smooth .
See , was n’t that easy?!Just a few minutes of prep for an awing fresh - cooked pumpkin ending outcome !
Make Pumpkin Butter with Fresh Pumpkin Puree
Now that you have fresh pumpkin puree , put it in a high - side skillet or awide pot .
Add in the maple syrup , Malus pumila cider , and apple cyder acetum . Stir until mixed .
Now add in the cinnamon , ginger , clove tree , Pimenta dioica , nutmeg , and a pinch of salt and stir everything together .
Cook on intermediate - humbled passion , excite frequently . Once it has thick bubbles , reverse the heat down to low .
Keep it cooking until the liquid disappear and the mixture reduces to about half the amount . It should n’t be washy and will be a thick-skulled tomato plant - library paste - like consistency .
Let it cool , then put the pumpkin butter in jars and store them in the refrigerator or Deepfreeze . This formula will make about three half - pint jars .
How Long Does Pumpkin Butter Last?
This pumpkin butter will last in the icebox for7 - 10 day . It can also freeze , then unthaw when you ’re ready to apply it .
I mostly keep one jarful in the electric refrigerator and suspend the remainder for late use .
Can Pumpkin Butter be Canned?
No , this formula can not be displace . Pumpkin is a low - acid yield making it unsafe for piddle bathtub canning , and pumpkin butter is too thick for any plate canning procedure ( include pressure canning ) to kill all of the bacteria like botulism .
Freezing is the best option for preserving sweet pumpkin vine puree and pumpkin butter .
Can This Recipe be Made in a Slow Cooker?
Yes , you could make this in a slow cooker or crockpot . Once the puree is made , stir everything into the crockpot and set it to abject or medium heating .
Keep your center on it until the liquid is disappear and it ’s reduced to about half , and the same tomato - paste - like consistency .
How to Use Homemade Pumpkin Butter
This pleasurably spiced and perfect fall - flavored fresh Cucurbita pepo butter can be circulate on pledge , added to unornamented yogurt , and on top of vanilla extract ice pick .
Use it as an surplus warm - spiced flavor in soups or chili as you ’re misrepresent them . Try it on cornbread , or propagate with emollient cheese or chevre on a whole straw beigel .
Use this pumpkin butter anytime you involve to fulfil a Cucurbita pepo spicery craving , and want a healthier saucy pumpkin homemade spin on it !
More Fall Recipes
Here are more declension - breathe in recipe to enjoy :
Homemade Pumpkin Butter with Fresh Pumpkin and Maple Syrup
Equipment
Instructions
Notes
Nutrition
Join My Free Foraging & Herbalism Email Course!
Δ
