How to Roast a Pumpkin to Make Homemade Pumpkin Butter
Pumpkin butter has the ability to make just about anything you put it on taste like pumpkin pie. Spread it on toast, on a bagel, or over a muffin. My kids love peanut butter and pumpkin butter sandwiches for lunch. Warm it up and drizzle it over vanilla ice cream, or add a spoonful to your morning latte. There are so many delicious ways to use this beautiful autumn treat. Makes about 2 cups.
Equipment
Ingredients
- 1 small pie pumpkin about 1¼ pounds or 2 cups pumpkin puree
- ⅓-2/3 cup brown sugar to taste, depending on how sweet your pumpkin is
- ⅓ cup white sugar
- ½ cup unfiltered apple juice preferably organic
- 2 tablespoons maple syrup
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees. Halve the pumpkin from top to bottom and scoop out the seeds and pulp. Set cut-side down on a baking sheet that has been sprayed with gluten-free cooking spray. Bake for 30 minutes, or until flesh is tender and pumpkin can be easily pierced with a knife. Cool for 10 minutes.
- Scoop out the flesh from the pumpkin and puree until smooth using a stick blender, blender, or food processor. If you are using canned pumpkin obviously skip the last two steps.
- Add the pumpkin puree to a medium saucepan, along with the sugars, apple juice, maple syrup, spices and salt. Simmer over low heat for about 30 minutes. The mixture will be thick.
- Pour pumpkin butter into sterilized jars and refrigerate. Use within 3 weeks.
Nutrition
Serving: 1tablespoonCalories: 33kcalCarbohydrates: 8gProtein: 0.4gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 20mgPotassium: 156mgFiber: 0.3gSugar: 7gVitamin A: 3618IUVitamin C: 4mgCalcium: 14mgIron: 0.4mg
Tried this recipe?Let us know how it was!