It is October, time for all the pumpkin goodies. As I mentioned in the last post I recently bought two baking pumpkins and couldn’t wait to get started. My first pumpkin item of the fall was this maple pumpkin butter.
This is easy to make and full of fall flavors. Instead of using brown sugar I sweetened it with honey and maple syrup. Not only are they natural sweeteners, but to me they symbolize fall. Pumpkin and maple syrup are the perfect match.
Then of course we have spices. Cinnamon is of course a must. Then cardamom, just because I like it and felt like it! Finally the nutmeg. I chose that because it reminds me of fall and also because Jack loves it. The other night at dinner he commented that nutmeg is the best food ever (this after eating pumpkin ice cream with nutmeg in it)!
The apple cider is also a quintessential fall ingredient. My now I love this season! I almost reached for my trusty lemon for the acidic ingredient to help preserve. Then I thought better and went with the cider theme and grabbed the apple cider vinegar.
We all thoroughly enjoyed it on homemade bread, still warm from the oven. It would also be good on biscuits, toast, pancakes, in muffin or cake recipes… Again, many possibilities. Pumpkin compound butter. Pumpkin cream cheese. I’ll stop now before I drool! We will make this again, probably even change up the spices. Use all maple syrup to go vegan. Have fun and play with the recipe.
Maple Pumpkin Butter
1 sugar pie pumpkin or other baking variety, approx. 2 lb.
1 c. apple cider
3 Tbs. maple syrup
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. cinnamon
1/4. tsp. cardamom
1/4 tsp. nutmeg
Preheat oven to 400 degrees. Cut the pumpkin in half and scoop out the seeds, pulp and strings. Rub a little oil on the cut edge and place the cut side down on a parchment paper lined sheet pan. Roast for about 40 minutes, it is done when the pumpkin pulls away easily from the skin.
Scoop the pumpkin out of the skin and place in a saucepan with the rest of the ingredients. Purée everything using an immersion blender. Bring to a low boil over medium heat, stirring often. Cook until desired thickness is reached, approximately 10 minutes. Pour into jars, allowing to cool before placing lids on. Store in the fridge for up to one month.
Yields approximately 3 cups
Feeding My 3 Sons 
Looks delicious, never had pumpkin butter! 🙂
Give it a try. If you like apple butter and you like pumpkin it should be right up your alley!
This sounds delicious Gretchen, and so easy to make, I may have to try it 🙂
I am all about easy! It really is delicious, let me know if you try.
WOW that really looks good, I may have to try making some too! Thanks for sharing!
Give it a try, it’s so easy and delicious! Thanks for stopping by.
I AM MAKING THIS TOMORROW THANKS FOR THE RECIPE!!! 🙂
Have fun! Let me know how you like it. We have enjoyed it quite a bit. Yesterday I was in my oatmeal and made into pumpkin cream cheese to go on graham crackers.
Pumpkin it is. There are tons and tons everywhere. I am planning and plotting what I should be making. Maple and pumpkin, and a tinge of honey sound absolutely delicious. I love the colour too. I’ve never made this kind of Jam so I shall be exploring soon. Have a fantastic week!
It was the first time I made pumpkin butter! I usually buy it but homemade was definitely better. Pumpkin season is truly my favorite time of year!!
I totally agree. Have a fabulous day!
Genius, Gretchen! 🙂
Thanks! I was going to get pumpkin butter at Trader Joe’s and it’s spot was empty. Guess it was fate that I made my own.
Pingback: Bailey’s Pumpkin Delight | Feeding My 3 Sons