Homemade Pumpkin Butter

At great long last, here’s how I make pumpkin butter. Now get baking!

Prep time: 5 minutes       Cook time: 1 hour or about 10 minutes, depending upon method      Yield: About 4 cups pumpkin butter

Ingredients

1 (2 1/2 to 3 pound) sugar/baking pumpkin or 2 28-ounce cans pumpkin puree
1/2 cup (168 g) pure maple syrup
3/4 cup (6 fluid ounces) apple cider or apple juice
2 teaspoons pumpkin pie spice*
*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.

Directions

• If using a regular sugar/baking pumpkin, preheat your oven to 375°F. Remove the stem and, with a large, sharp knife, cut the pumpkin in half through the middle. Scoop out all of the seeds (dry them, toss them with plenty of kosher salt, spread them in an even layer and toast them in a dry cast iron skillet over medium heat or in a 300°F oven until lightly golden brown and fragrant) and place the pumpkin halves, cut side down, on a parchment-lined baking sheet. Place in the center of the preheated oven and bake until the pumpkin halves are fork-tender and the flesh has begun to shrink away from the skin (about 45 minutes). Remove from the oven and allow to cool before scooping out the flesh and pureeing in a blender or food processor until smooth.
• In a medium heavy-bottom stockpot, combine the pumpkin puree with the maple syrup, apple cider (or juice) and pumpkin pie spice. Mix to combine well and then simmer over low heat, stirring frequently, until reduced by at least half.
• Allow to cool completely before baking with it. Store in an airtight container in the refrigerator until ready to use.

Love,
Me

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