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Pumpkin Butter

Servings 8 1/4 cup servings


  • 3 3/4 cups cup fresh pumpkin puree or 2 15 ounce cans of pure pumpkin puree
  • 1/4 cup sweet apple cider or apple juice more if needed
  • 1 cup unpacked brown sugar
  • 3-4 Tbsp pure maple syrup
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • pinch fine grain sea salt


  1. Add pumpkin puree to a blender or food processor. Add juice and blend until smooth. This will usually require a few scrapes down the side and bottom to make sure the pumpkin doesn't get stuck under the blades.

  2. Add the brown sugar, maple syrup, cinnamon and nutmeg. Process again until smooth and no clumps remain.

  3. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to medium-low and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don’t get splattered. Remove from heat and stir in vanilla.

  4. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.

Recipe Notes

If making fresh Pumpkin Puree, use approximately a 3.5 lb. sugar pie pumpkin

Recipe courtesy of Old World Garden Farms