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Pumpkin Butter


  • 4 – 4.5 cups fresh pumpkin puree made from ~3.8 pounds sugar pumpkin
  • 1/4 cup sweet apple cider or apple juice more if needed
  • 1 cup unpacked brown sugar or brown sugar substitute such as Sucanat
  • 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 of fine grain sea salt


  1. Roast your pie pumpkin (see how here). Let cool until you are able to handle. (Yes, you can substitute canned pumpkin here - but if you haven't tried to make your own pumpkin puree you must try it soon - it is sooooo easy and tastes so much better!)
  2. Skin the pumpkin and add pumpkin 'meat' 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.
  3. Add the brown sugar (or substitute), maple syrup, cinnamon and nutmeg. Process again until smooth and no clumps remain.
  4. 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 low-medium 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.
  5. 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

Recipe courtesy of Old World Garden Farms