Pumpkin Butter Recipe Suggestion



  • 4 – 4.5 cups fresh pumpkin puree (made from ~3.8 pound sugar pumpkin)
  • 1/4 cup sweet apple cider or apple juice, more if needed
  • 1 cup Sucanat (or brown sugar, unpacked)
  • 3-4 tbsp pure maple syrup, to taste
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh lemon juice (enhances flavor and helps preserve it)
  • 1 tsp pure vanilla extract
  • pinch of fine grain sea salt

Roast your sugar pumpkins (see this tutorial). Cool for 10 minutes on pan before handling. Add pumpkin flesh (without the skin) in a blender. Add juice and blend until smooth, stopping to push down the pumpkin when necessary. It may take a bit to get it going.

Add the Sucanat (or brown sugar), maple syrup, cinnamon and nutmeg. Process again until super smooth and no clumps remain. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process—you will find it splatters everywhere, so be careful! Remove from heat and stir in vanilla.

Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.

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