Pumpkin Butter

Give this recipe a try if you have extra pumpkins this time of year!



Pumpkin Butter


  • 1- 2 lb pie pumpkin
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3/4 cup maple syrup


  1. Cut the pumpkin in half and dig out the seeds and pulp.  (Don’t forget to save the seeds for roasting!)
  2. You can process the pumpkin any way you like. If you peel the pumpkin, dice the flesh and cook it in about 1 1/2 cups of water, you can put it in the food processor to finish off. Personally, I find peeling and dicing pumpkin quite tedious.   I steam the pumpkin in a roaster, scoop out the insides and process them through my chinois sieve.
  3. Place pureed pumpkin in a saucepan with the remaining ingredients. 
  4. Cook over very low heat for an hour or until thick. 
  5. It will take less time to cook if you process the pumpkin the way I do.  
  6. This can be frozen or processed in jars.

Published by Stephany Riley Hoffelt

If you want to read more about me, it's on the website www.domestic-medicine.com

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