Pumpkin Butter

Pumpkin Butter

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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The balance of ingredients showcases the vegetal sweetness of in-season squash without overwhelming it with baking spices.

  • 3 Pound Sugar Pumpkin (Halved Lengthwise & Seeded)
  • 1 Tablespoon Vegetable Oil
  • 1/4 Cup Apple Cider
  • 1/3 Cup Light Brown Sugar
  • 3 Tablespoons Honey
  • 1 Teaspoon Apple Cider Vinegar
  • 3/4 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Grated Fresh Nutmeg
  • 1/8 Teaspoon Ground Cloves
  1. Preheat oven to 350 degrees.
  2. Brush cut sides of pumpkin halves with oil. Arrange pumpkin halves, cut side down, on a large rimmed baking sheet lined with parchment paper. Place in oven and bake for 50 minutes until very tender when pierced with fork. Remove from oven, and let cool 10 minutes.
  3. Scoop flesh from cooled pumpkin. Transfer to food processor. Throw away pumpkin shell. Add apple cider and process 1 minute until smooth. Add brown sugar, honey, vinegar, cinnamon, ginger, kosher salt, nutmeg, and cloves. Process 20 seconds until smooth. Be sure to scrape down sides as needed.
  4. Transfer pumpkin mixture to medium-size saucepan. Turn heat to medium and bring to a simmer. Stir occasionally. Reduce heat to low. Cook 25 minutes stirring occasionally to make sure bottom of saucepan doesn’t scorch. You’ll want mixture to reduce by one-third and turn a slightly darker color.
  5. Transfer pumpkin mixture to medium-size saucepan. Turn heat to medium and bring to a simmer. Stir occasionally. Reduce heat to low. Cook 25 minutes stirring occasionally to make sure bottom of saucepan doesn’t scorch. You’ll want mixture to reduce by one-third and turn a slightly darker color.
  6. Remove from heat and let cool 30 minutes until room temperature.
  7. Store in an airtight container in refrigerator for 2 to 3 weeks.
  8. Makes 2 1/2 Cups
  9. Prep Time: 30 Minutes Cook Time: 75 Minutes Total Time: 105 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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