Pumpkin Week: Homemade Pumpkin Butter

To finish out Pumpkin Week, what better than a pumpkin condiment that you can incorporate into your life for weeks to come?

You may want to smear this on anything within sight. Watch out. (Alternatively, it makes a great gift if you can part with it!)

Pumpkin Butter
Recipe adapted from Oh She Glows
makes 4 cups

2 small sugar pumpkins (~4.5 cups roasted pumpkin)
1/4 cup apple cider
1 cup brown sugar
3 Tbsp maple syrup
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1 tsp fresh lemon juice
Pinch of salt

Preheat oven to 350F.

Cut sugar pumpkins in half, scoop out fibers and seeds. Place on a parchment-lined baking sheet, cut side down, and roast for 45 minutes until skin is pierced easily by a fork. Let cool for 10 minutes or until cool enough to handle.

Peel skin off of pumpkin (it should come off easily). In a blender or food processor, combine roasted pumpkin and apple cider. Pulse until smooth. You may need to stop and push the pumpkin down a few times.

Add brown sugar, maple syrup, cinnamon and pumpkin pie spice. Blend until combined.

Pour mixture into a large saucepan and bring to a low boil over medium heat. Keep a lid propped over the pot with enough room for steam to escape but to catch and splatters. (It will bubble and splatter throughout cooking!)

Lower heat and cook for 20 minutes, or until it reduces to your desired consistency. Stir a few times during cooking, being careful to shield yourself from splatters!

Remove from heat and stir in vanilla.

Let cool completely. Stir in lemon juice and salt.

Store in air-tight containers in the refrigerator for 2-3 weeks.

What to do with your pumpkin butter windfall:

  • Whisk into milk and espresso to make a pumpkin spice latte.
  • Spread on toast, brioche rolls, bagels, or any other carb you can get your hands on.
  • Mix into yogurt with granola for breakfast that is practically pumpkin pie.
  • Use as a layer in a fall parfait dessert. 
  • What else?