Maple Pumpkin Butter: FREE Virtual Cooking Class

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Maple Pumpkin Butter

Yield: about 2 cups

2 cups pumpkin puree canned or fresh (see Chef Tip)

¼ cup dark brown sugar

¼ cup maple syrup

¼ teaspoon ground cinnamon

⅛ teaspoon ground ginger

⅛ t teaspoon ground cloves

⅛ teaspoon ground allspice

¾ cup apple cider

Combine all ingredients in a 4 quart, heavy-bottomed saucepan. Bring mixture to a boil then reduce to low heat. Cook for 20 to 30 min, stirring often until the pumpkin has become caramelized and dark brown with a thick and shiny consistency. Cool before adding to recipes. Pumpkin butter can be stored in the fridge for at least two weeks.

Chef Tip: If using fresh pumpkin puree, start with 1/4 cup cider and add more to reach desired consistency. I recommend food handler’s gloves to protect your hands from splatters. Also, you may substitute the spices for 3/4 teaspoon of favorite Pumpkin Pie Spice.

 

Shopping List

2 cups pumpkin puree canned or fresh

¼ cup dark brown sugar

¼ cup maple syrup, grade A or B

¼ tsp ground cinnamon

⅛ tsp ground ginger

⅛ tsp ground cloves

⅛ tsp ground allspice

(OR 3/4 teaspoon Pumpkin Pie Spice, see Chef Tip)

1 cup apple cider

food handler’s gloves, optional

Do Before Class

  • Have tools and equipment within reach

  • Review recipes and have questions ready!

Equipment List

  • Assorted mixing bowls

  • Assorted mixing spoons

  • Measuring spoons and cups

  • 4 quart, heavy-bottomed saucepan

Stacy Horn