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Sugar & Spice Pumpkin Butter

Prep Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: pumkin butter, sugar&spice
Servings: 2 cups
Author: Alison Needham


  • 1 small pie pumpkin about 1 1/4 pounds or 2 cups pumpkin puree
  • 1/3-2/3 cup brown sugar to taste, depending on how sweet your pumpkin is
  • 1/3 cup white sugar
  • 1/2 cup unfiltered apple juice preferably organic
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt


  • Preheat the oven to 400 degrees. Halve the pumpkin from top to bottom and scoop out the seeds and pulp. Set cut-side down on a baking sheet that has been sprayed with gluten-free cooking spray. Bake for 30 minutes, or until flesh is tender and pumpkin can be easily pierced with a knife. Cool for 10 minutes.
  • Scoop out the flesh from the pumpkin and puree until smooth using a stick blender, blender, or food processor. If you are using canned pumpkin obviously skip the last two steps.
  • Add the pumpkin puree to a medium saucepan, along with the sugars, apple juice, maple syrup, spices and salt. Simmer over low heat for about 30 minutes. The mixture will be thick.
  • Pour pumpkin butter into sterilized jars and refrigerate. Use within 3 weeks.