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