I had never really understood the appeal of Pumpkin Butter. That is, until I made some. Now I totally get it. Here’s the deal, it’s basically pumpkin pie filling that you can smear on anything. In other words? IT’S AMAZING.
Scrub your pumpkin, and be sure to use a sugar pie pumpkin or a Cinderella. Not a boring old carvin’ pumpkin. Those don’t make for great eating.
Now hack it in two and rip its guts out. What? Sometimes cooking is graphic. If you are feeling like an over achiever, reserve your pumpkin seeds so that your can roast them.
After roasting your pumpkin it will look something like this and it will be SUPER HOT. Let it cool before scraping out the insides.
You’ll end up with a beautiful bowl full of this stuff. Since fresh pumpkin is a little fibrous, run it through the blender or food processor. When you’ve got that, you can get to spicing and sugaring that delicious mess up. Then you’ll have pumpkin butter!
Here are some ways that you can rock your world with a jar full of this magic:
- Mix it in with some yogurt and maybe add some bananas for fun
- Make a pumpkin pie smoothie
- Put in on your oatmeal
- DIY a pumpkin spice latte
- Slather it on your pancakes
- Eat it on toast or baked goods like jam
- Devour it by the spoonful
- Get crazy and put it on homemade pumpkin bread
- Put it on ice cream with some white chocolate chips and extra cinnamon for a pumpkin pie Sunday (as seen below)
- 1 6lb sugar pumpkin
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup apple cider
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Roast your pumpkin: Scrub it clean, cut it in half, and put halves face down on a pan in the oven. Roast for 45 mins – 1 hour at 400 degrees F or until very soft when poked. Remove from heat. Let it cool and then spoon out the cooked pumpkin. Run pumpkin through a blender or food processor to make puree. Done!
- Now, combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.
- Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Transfer to sterile containers and chill in the refrigerator until serving.
What’s your favorite way to enjoy pumpkin butter?
{ 3 comments… read them below or add one }
I HAVE to roast some pumpkins this year! In Germany you don’t get canned pumpkin (at all!) so you just have to roast … and yes, I was also always daunted by the task
That sounds so yummy! I love warming winter spices, so this will be perfect as an oatmeal topping since I have to stay away from nuts and nut butters more (I have to rule them out as a trigger for my migraines
)
Thanks for the recipe, Gillian – and for showing me how to roast pumpkin!!!
And yeah, since apparently I just jump to recipes and bark out a name
… thanks, AYAH!! I can’t wait to try the recipe!!
Haha, no problem! It really IS an easy process, enjoy! Let me know how it turns out
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