Luscious pumpkin butter sweetened by apple cider, honey, and maple syrup.

Pumpkin Honey Butter: The Wimpy Vegetarian


For me, nothing evokes living in the country quite like fruit butters. A warm, soft biscuit fresh from the oven burnished with apple butter, and immediately I’m curled up in the kitchen of a farmhouse like a cat in the sun; lazily listening to chickens cluck outside as they peck hungrily, staccato-like, at the ground. And I’m once again in Parker’s kitchen.

When I was very young, and my mother went back to work, she found an older woman, Mrs. Parker, to look after me during the week. This was long before the burgeoning day care options that we now enjoy and my mother endured some criticism from well-meaning friends for her decision. But the truth is, it was the beginning of one of the most important relationships from my childhood; one that anchored me in ways I only fully appreciated as I grew older.

Parker, as I called her, had a tiny house flanked by flower gardens on one side; and fruit trees, concord grape vines, and a huge vegetable garden on the other. In between, assorted work sheds that somehow survived each Pennsylvania winter; a rambling chaos of hundreds of blackberry bushes; and a chicken coop. For a child, it was a wonderland of something new to explore everyday.

Inside the house, her simple kitchen was bright and sunny, filled with pots of herbs. Next to the stove was a stool, so I could watch her canning. Many afternoons, before taking me home, she poured us both a cup of tea, and we shared a warm biscuit slathered with the apple butter she made from her apples, as we talked about our day together. It made me feel so grown up, drinking hot tea in her chipped cups, and to this day, my love of relaxing over an afternoon cup of freshly brewed tea served with cream and sugar, accompanied by warm biscuit blanketed with fruit butter, is a legacy of those lazy, loving afternoons in Parker’s kitchen.

This pumpkin butter recipe is dedicated to her memory, and her gift to me of a love for preserving the fruits of the season. I roasted my first pumpkin last month, and have been making all kinds of pumpkin-y things for several weeks now, as if I just discovered pumpkins for the first time. So it was only natural that one of the things I would make, and share, would be pumpkin butter for a biscuit.

Honey-Maple Pumpkin Butter

Cook’s Notes:

  • The sweetening for this fruit butter comes from the apple cider, honey and maple syrup, and uses less sweetening than most recipes I’ve seen. This is largely because the pumpkin is roasted in the oven, which naturally sweetens it through the baking process. If you use canned pumpkin purée, you may need to use a little more honey and/or maple syrup.


  • 1 sugar pie pumpkin, about 2 pounds
  • 1 cup apple cider
  • ¼ cup honey
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoon apple cider vinegar

Making It…

  1. Preheat oven to 400° F. Slice the pumpkin into 4 -5 large sections. Scrape out the seeds and stringy pump and discard (unless you want to save them for roasting!). Place the pumpkin slices on a baking sheet with the cut side facing down, and roast until soft, about 45 minutes.
  2. Remove from the oven, and when cool enough to be handled, peel and cut into large cubes. Place in the bowl of a food processor fitted with a blade and process until completely smooth. Pour into a medium saucepan.
  3. Over medium heat, reheat the pumpkin purée and add the rest of the ingredients. Adjust the honey and maple syrup to taste, and simmer until the pumpkin butter is the consistency of applesauce. The time can vary based on the amount of moisture in the pumpkin, but this took me about 10 minutes. It’s ready when you can scoop up a little on a spoon, turn the spoon so that it’s perpendicular to the pot, and no pumpkin butter slides off.
  4. Make some biscuits, and brew some tea. Sit by the window with a good book, and spread some of this pumpkin goodness on a warm biscuit. In the midst of the busy holiday season, exhale and appreciate life and all its gifts.
  5. Stir into some yogurt, if you must.
  6. Pour into small jars and give as a gift.
  7. Refrigerate for up to 3 weeks.

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22 Responses to “Maple-Honey Pumpkin Butter” Subscribe

  1. lizthechef December 14, 2011 at 1:32 pm #

    I think you told me already, but what part of PA was it where you grew up? BTW, is that snow falling on your site? Love it! I have to tackle pumpkins – “real” pumpkins – sometime soon.

    • The Wimpy Vegetarian December 14, 2011 at 1:40 pm #

      I grew up about 30 miles outside Pittsburgh – other side of the state from you were. I haven’t been back for probably 20 years now, but someday I hope to make the trip. And yes, it’s snow!!! Lapadia, from Food52, showed me how. If you want some snow, just let me know!! And yes, I can’t believe I waited so long to roast my own pumpkins. They’re soooo good for you, and so easy to add to all kinds of things. I made a vegetarian posole the other night and even added some roasted pumpkin puree to it.

  2. Rita December 14, 2011 at 2:11 pm #

    OMG, Susan, what a flavor combo! and so simple. I have a chubby little pumpkin waiting to be baked. I’m ON to this one, this week! (sorry for all the !!!!, but I can’t help myself :o)

    • The Wimpy Vegetarian December 14, 2011 at 2:38 pm #

      Thanks so much Rita. I’m sitting here smiling as I read your comment – I really appreciate it. I hope you enjoy it – it’s sooo easy and sooo delicious.

  3. tricia December 14, 2011 at 2:43 pm #

    Trish the Dish – I loovveee pumpkin anything, especially pumpkin butter. I have three big pumpkins waiting for me to cook. I’m the pumpkin repository for anyone who didn’t carve theirs and is ready to throw it away – heaven forbid!

    In the past I’ve just thrown pumpkin puree on top of the stove and began adding brown sugar, cinnamon and ginger until it tasted right, simmered it for awhile until it was perfect.
    How fun to have an actual recipe. I look forward to trying it out.

    • The Wimpy Vegetarian December 14, 2011 at 3:13 pm #

      Hi Trish!! You are a lucky woman to have all those pumpkins! I see pumpkin butter, pumpkin scones, pumpkin shortbread, pumpkin muffins all laid out in your future!! It’s just the best ingredient for fall and winter dishes. I hope you have a chance to try it!

  4. TasteFood December 14, 2011 at 2:51 pm #

    This sounds wonderful and very New England to me.

    • The Wimpy Vegetarian December 14, 2011 at 3:14 pm #

      Thanks Lynda! This is a time of year I yearn for New England, and the northwest in general. It was always my very favorite time of year there.

  5. The Wimpy Vegetarian December 21, 2011 at 11:13 am #

    Thanks so much Tiffany! Have a wonderful holiday!

  6. Hannah January 3, 2012 at 12:47 am #

    Thank you for sharing such wonderful memories! I just roasted a couple of pumpkins that have been living on my kitchen counter and figured inspiration would emerge…now I know what to make! Love these flavors – I grew up in Massachusetts and maple and pumpkin have always been favorites. Happy New Year!

    • The Wimpy Vegetarian January 4, 2012 at 9:56 am #

      Between growing up in Pennsylvania and living for many years in Massachusetts, that combo is one of my favorites too! Happy New Year to you too, Hannah!

  7. Sophie January 4, 2012 at 12:39 pm #

    I made this tasty recipe & loved it so much!
    A huge thank you!! MMMMMMMMM,…!

    You have a cool foodblog! 😉

    • The Wimpy Vegetarian January 5, 2012 at 2:28 pm #

      Thanks for letting me know, Sophie! I really appreciate it – and I’m so glad you liked it!!

  8. janelle September 24, 2012 at 1:12 am #

    We are currently living in India and there aren’t sugar pumpkins or apple cider or apple cider vinegar. I do have canned pumpkin and apple juice or fresh apples. Do you think I can just substitute???

    • The Wimpy Vegetarian October 1, 2012 at 6:27 pm #

      First, I’m so sorry for the delay in responding to you! I’ve been traveling out of the country and came home sick. It’s taken me a couple of days to rally. Second, canned pumpkin will work great. No problem. You can substitute the apple juice, but I recommend first simmering it for 20 minutes on the stove with a cinnamon stick in it. It will reduce slightly, so you’ll want to start with 1 1/3 cups to be safe. I’d love to hear how it works for you!
      The Wimpy Vegetarian recently posted..Rainy Day ComfortMy Profile

  9. Lulu October 17, 2012 at 1:27 pm #

    Do you have to keep this refrigerated the entire time? I was thinking of make a few batches and mailing it to my family in the East. Would it survive the trip or spoil?

    • The Wimpy Vegetarian October 17, 2012 at 2:52 pm #

      If you pressure can it using standard canning instructions it should be fine. But when they receive it, they should put in it the refrigerator just to be safe. I haven’t looked at the ratio of acid to research how shelf stable it would be for extended periods.
      The Wimpy Vegetarian recently posted..Farmhouse Harvest Soup with White BeansMy Profile

  10. Genie March 5, 2013 at 6:51 pm #

    Will this can well? Must I use a pressure cooker?

    • The Wimpy Vegetarian March 7, 2013 at 9:53 pm #

      I will be the first to admit I’m not an expert at canning. I do not know for sure if my ratio of acid falls in the ideal range for canning. But if you were to try it, I would definitely sterilize the bottles and lids, and seal it under heat. I have a large canner that I use that tells me the temperature and then I place the jars on a rack that’s suspended. I haven’t used a pressure cooker per se, and I haven’t honestly canned this pumpkin butter. Sorry I’m not more help on this.
      The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped KaleMy Profile

  11. Wendeanna September 7, 2013 at 3:53 pm #

    Hey! About how many jars (1/2 pint size) would this make? And does it freeze well?


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