There’s something magical about making your own pumpkin puree, especially when it leads to a jar of maple pumpkin butter that you can enjoy on just about anything. It’s the kind of recipe that captures the essence of fall—rich, spiced, and slightly sweet, with the deep, caramel notes of roasted pumpkin.
The best part? It’s not overly sweet. The maple syrup gives it just the right touch of natural sweetness without overpowering the warm spices like cinnamon, ginger, and nutmeg. Whether you’re trying to impress your family with something homemade or simply want to savor the season, this spread is your go-to for cozy mornings or holiday gatherings.
Ideas on How to Use Maple Pumpkin Butter
- Spread it on toast: Forget plain butter—pumpkin butter on warm, crusty bread takes breakfast to a new level. Try it on sourdough, multigrain, or even a bagel for a little fall flair.
- Swirl it into oatmeal: Add a spoonful of maple pumpkin butter to your morning oats for a creamy, flavorful twist. Top with chopped nuts or a sprinkle of cinnamon, and breakfast will never be the same.
- Elevate your yogurt: Stir a dollop into plain Greek yogurt for a sweet-spiced contrast, and top with granola for added crunch.
- Pancakes and waffles: Use it as a topping instead of syrup. The richness pairs beautifully with the fluffy, buttery goodness of pancakes or waffles. Or, try mixing it into the batter for some baked in pumpkinny goodness.
- Baking: Incorporate it into muffin or bread recipes. A swirl of pumpkin butter in cinnamon rolls or quick bread adds extra depth and a soft, sweet texture.
- Dips and spreads: Serve it with a cheese platter! It pairs surprisingly well with tangy cheeses like goat cheese or sharp cheddar for an appetizer that’s both sweet and savory.
Maple Pumpkin Butter
- Blender, food processor, or immersion blender
For the Pumpkin Puree
- 1 sugar pie pumpkin
For the Maple Pumpkin Butter
- 2 cups homemade pumpkin puree (see below)
- 1 cup unsweetened apple juice
- 2 teaspoons pumpkin pie spice
- ½ cup light brown sugar
- ¼ cup real maple syrup
- 1 tsp vanilla extract
- 1 tsp orange zest
- pinch of salt
To Make the Pumpkin Puree
- Preheat oven to 400°F. Cut the stem end off of your pumpkin, then slice the pumpkin in half. Scoop out the seeds and stringy bits (you can save the seeds to make pepitas). Place the pumpkin halves on a baking sheet lined with parchment paper, cut side down.
- Bake in the oven until the flesh of the pumpkin is completely tender when pierced with a fork, about 45 - 60 minutes. Remove from the oven and set aside to cool.
- Scoop the flesh out from the skin, toss the skin in the compost. Puree the pumpkin using either a blender, food processor, or an immersion blender until completely smooth. Measure out 2 cups of puree for the Maple Pumpkin Butter. Any remaining puree can be stored in an airtight container in the fridge for 1 week, or in the freezer for up to 3 months.
To Make the Maple Pumpkin Butter
- Add all ingredients to a large, heavy bottom pot. Heat on the stove over medium high heat until it comes to a gentle boil, stirring constantly.
- Place a lid on the pot, slightly open so that steam can escape, and reduce the heat to low. Cook on low, stirring occasionally, until the butter is nicely thickened, about 30-45 minutes. To test the thickness, remove a spoonful of the butter and put it on a chilled plate. If the butter holds its shape and there's no rim of liquid around the edge, it's ready.
- Allow to cool to room temperature, then transfer to an airtight container. You can store it i the fridge for up to two weeks, or freeze it for up to 3 months.
