ChezCindy: Homemade Pumpkin Butter

Pumpkin butter is less well known than its cousin apple butter yet similar in style and use.  But unlike apple butter, pumpkin butter can be made in less than 30 minutes.  Whereas apple butter takes hours to make.  Each are a combination of fruit, or vegetable in the case of pumpkin, cooked down with spices to form a silky-smooth spread for toast and muffins or as a condiment for a cheese tray.  You can also stir pumpkin butter into cooked oatmeal or blend into smoothies.  I recommend spreading it on waffles and then adding syrup.  And let's not forget spooning over vanilla ice cream topped with chopped walnuts for a simple Autumn treat.

Homemade Pumpkin Butter
1 15-ounce can pumpkin puree
1/2 cup maple syrup
2 tablespoons light brown sugar
2 1/2 teaspoons pumpkin pie spice*
1/4 teaspoon kosher salt
1/4 cup cider, apple juice or water

Measure each ingredient and add to a large saucepan over medium heat, stirring the ingredients to combine.  Stir frequently, cooking for 15-20 minutes until the mixture is thick and smooth.  Allow the pumpkin butter to cool completely.  Transfer to a jar with a lid such as a glass canning jar.  Label and store in the refrigerator for 2-3 weeks.

Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Measure each ingredient and add to a small bowl to combine.  Transfer to an airtight jar with a lid such as a small glass canning or jelly jar.  Label and store in your pantry for 6-9 months.


*If you have not made your own pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves.