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–+ servings
bowl with pumpkin butter on a wooden board, slices of bread, knife,

Easy homemade Pumpkin Butter

Sylwia Vaclavek
It is the time of the year when we enjoy all things pumpkin. This Homemade Pumpkin Butter is a fall staple in my kitchen, a perfect spread to start the holiday season.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Side Dish
Cuisine American
Servings 16
Calories 69 kcal

Equipment

  • medium to large saucepan
  • wooden spoon or silicon spatula
  • measuring cups nad spoons
  • zester and citrus juicer
  • smoker or stove

Ingredients
 
 

  • 4 cups pumpkin puree
  • 1/4 cup honey
  • 1 tbsp molasses
  • 1/2 cup turbinado sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • Pinch of salt
  • 2 tsp vanilla extract
  • 2-3 tbsp orange juice
  • Zest of 1 orange

Instructions
 

  • If you're starting with a fresh pumpkin, cut it in half and smoke it on a grill or smoker for about 30-40 minutes at 225°F (you can also bake in the oven). Once it's tender, scoop out the pumpkin flesh and blend until smooth. For the full recipe, follow this link Homemade Pumpkin Puree.
  • Add your fresh pumpkin puree, honey, turbinado sugar, spices (cinnamon, nutmeg, cloves, allspice), pinch of salt and orange juice into a medium saucepan.
  • Bring the mixture to a simmer over medium-high heat, then reduce to low and cook for 30-45 minutes, stirring occasionally to avoid sticking. You'll want it to thicken and the flavors to deepen. If you are cooking on your smoker set it to 225F.
  • Let the pumpkin butter cool to room temperature before storing in an airtight jar. It should keep in the fridge for up to 2 weeks or you can freeze it for longer storage.
  • Once thickened to your liking, optionally blend and then stir in the vanilla extract and orange zest (if using). Cook for another 5 minutes, then remove from heat.

Notes

Adjust sweetness gradually - honey and molasses can vary in sweetness, so start with the recipe amounts and taste as it cooks. 
Cook low and slow - let the mixture simmer on low heat, stirring occasionally. Cooking for 30-40 minutes should yield a thick, luscious texture.
Let it cool before storing - allow the pumpkin butter to cool to room temperature before transferring it to jars. 

Nutrition

Serving: 2tbspCalories: 69kcalCarbohydrates: 17gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 4mgPotassium: 155mgFiber: 2gSugar: 14gVitamin A: 9537IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Keyword pumpkin, pumpkin butter
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