2. Delicious Pumpkin Butter Recipe with Fresh Pumpkins
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Delicious Pumpkin Butter Recipe with Fresh Pumpkins

Delicious Pumpkin Butter Recipe with Fresh Pumpkins
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All of the deliciousness of pumpkin spice, with none of the pretentiousness! Today we’re making some amazing pumpkin butter spread completely from scratch. Using fresh pie pumpkins, we’ll make some puree, add our other ingredients, and cook it all up into the most beautiful and rich spread for your toast and biscuits.

Delicious Pumpkin Butter Recipe with Fresh Pumpkins
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Delicious Pumpkin Butter Recipe with Fresh Pumpkins

5 from 102 votes
Recipe by Great Lakes Course: SpreadsCuisine: AmericanDifficulty: Easy
Servings

2

Pints
Prep time

25

minutes
Cooking time

1

hour 

40

minutes
Total time

2

hours 

5

minutes

Ingredients

  • 2 Pie pumpkins (or two 15-oz cans of puree)

  • 1/2 cup Brown sugar

  • 1/4 cup Real maple syrup

  • 1 1/2 teaspoons Cinnamon

  • 1/2 teaspoon Ground ginger

  • 1/4 teaspoon Ground nutmeg

  • 1/16 teaspoon Ground Cloves

  • 1/16 teaspoon Kosher salt

  • 1 cup Apple cider (or apple juice)

  • 1 Tablespoon Lemon juice

  • 1 Tablespoon Butter

Directions

  • Making the Puree
  • Roasting Method: Remove the pumpkin crown and stem. Cut in half, and remove seeds. Place pumpkin halves face-down on a parchment-lined baking sheet. Bake for 50 minutes at 400 degrees Fahrenheit. Allow to cool, and then scrap pumpkin flesh away from skin. Blend the flesh in food processor until completely pureed.
  • Steaming Method: Remove the pumpkin crown and stem. Peel the pumpkin with vegetable peeler. Cut in half and remove seeds. Chop pumpkin into small pieces. Steam pieces for 30 minutes, and then transfer to food processor. Blend until completely pureed.
  • Making the Pumpkin Butter
  • In a large saucepan or small stock pot, combine the pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, apple cider/juice, and lemon juice (all ingredients except the butter).
  • Heat on stove over medium-high heat until the mixture begins to bubble. Reduce heat to very low, and simmer for 45-55 minutes. Use a spatter guard to reduce the mess and danger of getting splattered with hot pumpkin (the mixture will bubble and spatter a LOT).
  • Turn off heat and let mixture cool for 15 minutes. Then stir in the butter.
  • Allow everything to cool to room temperature, and then transfer into airtight containers and refrigerate for at least 8 hours.
  • Enjoy! Keep in fridge for up to 2 weeks, or freeze for longer storage.

Recipe Video

Great Lakes Prepping YouTube Channel