Sugar & Spice Pumpkin Butter
This homemade Sugar & Spice Pumpkin Butter is a thing of pure beauty. It's perfect on pancakes, muffins, toast, in sandwiches, on ice cream - even stirred into coffee.
Servings: 2 cups
Ingredients
- 1 small pie pumpkin about 1 ¼ pounds or 2 cups pumpkin puree
- ⅓-2/3 cup brown sugar to taste, depending on how sweet your pumpkin is
- ⅓ cup white sugar
- ½ cup unfiltered apple juice preferably organic
- 2 tablespoons maple syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
Instructions
- 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.