Pumpkin Butter

24 September 2016

Nothing says Autumn, like some pumpkin butter and I thought with the first day of the season being this week, we needed some in our lives. Pumpkin butter is basically like pumpkin pie in a jar that you can incorporate into other recipes or just eat it on some toast (straight from the jar) - might I suggest this chocolate brioche recipe as a delivery device.

I usually roast a pumpkin instead of buying puree, it is really easy, but purchasing pumpkin puree works just as well too! If roasting a pumpkin, you just want to make sure it is the pie or sweet variety.

Moments (Week in Review)

Just this...

"If a year was tucked inside of a clock,
then Autumn would be the magic hour"

And some inspiration


Pumpkin Butter

Recipe for vanilla bean pumpkin butter

Pumpkin Butter

Prep time: - Cook time: - Total time:
Yield: 4 cupsS


- Equipment: Dutch oven
- 4 cups pumpkin puree (5 lb pumpkin will get you about 4 cups of puree
- 1/4 cup maple syrup
- 1/4 cup apple cider
- 3/4 cup brown sugar
- 1 T pumpkin pie spice
- 1/2 vanilla bean pod, scraping
- 1 t lemon juice
- dash salt


If roasting pumpkin, remove stem, cut in half, scrape out seeds and place halves on foil covered baking sheet (inside is flat against sheet so skin is out)

Place in 400 degree F oven for about an hour.

You will know it is done if you hit the skin gently with a spoon and it leaves an indentation.

Let cool, peel off skin and toss, then puree the "meat" in a blender or food processor then follow next steps.

If using store bought puree, place all ingredients except salt and lemon juice into dutch oven or heavy pot.

Cook about 10 minutes with lid on, but held slightly ajar with wooden spoon, while periodically stirring.

The main objective is to cook off as much moisture as possible so it thickens, so judge accordingly.

Remove from heat, stir in lemon juice and salt.

When done let cool then place in jars or storage container of your choice and keep in refrigerator for up to two weeks.





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