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Pumpkin Honey Butter: The Wimpy Vegetarian
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Honey-Maple Pumpkin Butter


  • 1 sugar pie pumpkin about 2 pounds
  • 1 cup apple cider
  • 1/4 cup honey
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoon apple cider vinegar


  • 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.
  • 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.
  • 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.
  • 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.
  • Stir into some yogurt, if you must.
  • Pour into small jars and give as a gift.
  • Refrigerate for up to 3 weeks.


  • 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.