Maple Pumpkin Butter with Honey

5 from 1 vote

Pumpkin Butter made from pumpkins, and sweetened with apple cider, maple syrup and honey.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Breakfast / Brunch

Cuisine: American

Keyword: maple pumpkin butter

Calories: 714.4kcal

Author: Susan Pridmore

Preheat the oven to 400° F, and line a baking sheet with parchment paper.
Slice the sugar pie pumpkin into 4 -5 large sections. If the skin of the pumpkin is too tough to fairly easily do this, put it in the microwave oven for 3 - 4 minutes. This should soften the skin enough to be able to cut through it.
Scrape out the seeds and stringy pump and discard. Place the pumpkin slices on a baking sheet with the cut side facing down, and roast until soft, about 45 minutes.
Remove from the oven, and when cool enough to handle, peel and cut into large cubes. Discard the skin and place the meat of the pumpkin in a high speed blender, or the bowl of a food processor fitted with a blade. Purée until completely smooth. Pour into a medium saucepan.
Over medium heat, reheat the pumpkin purée and add the remaining ingredients.
Feel free to adjust the honey and maple syrup to taste, and simmer until the pumpkin butter is the consistency of applesauce. The amount of 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.
Refrigerate for up to 3 weeks.