Updated: Nov 11, 2019
Sweet, nutrient-rich pumpkin butter is the perfect spread for autumn. Try it on biscuits or scones, or stir into yogurt or oats with a bit of maple syrup.
Some people love pumpkin spice everything. I’m not part of that crowd, but I do like pumpkin and it can be a good way to get into the spirit of fall when you live on the equator. This recipe does require cooking a pumpkin, but it is easy so do not be intimidated. Check out our How to Cook Pumpkin tutorial for tips.
For this recipe, I leave out the pumpkin spice and just use cinnamon and vanilla for flavoring. I use half a large pumpkin and I usually don’t vary the seasoning, even if I don’t quite get 4 cups of pumpkin. If you like pumpkin pie spice and don’t have any, you can use Tropical Heat Mixed Spices instead, which has a similar flavor profile to pumpkin spice. Pumpkin spice is difficult to recreate because one of the ingredients is all spice, which is not common here.
Cost – Benefit
Prep time: 2 hours to cook and cool the pumpkin
Cook time: 25 minutes
Makes about 4 cups
4 cups (900 g) cooked pumpkin
1/3 cup (80 mL) apple (or pineapple) juice
1/2 teaspoon (2.5 mL) cinnamon
1/2 teaspoon (2.5 mL) salt
1/4 cup (55 g) packed brown sugar
1 tablespoon (15 mL) real vanilla (or 1 teaspoon/5 mL vanilla essence)
1 tablespoon (15mL) pumpkin spice (optional)
In a large sauce pan, mash the cooked pumpkin until it is smooth and there are no big chunks. Add remaining ingredients and cook on medium to low heat for 20 minutes. After 20 minutes, taste the pumpkin butter and adjust seasoning to your preference. You can sweeten it by adding more brown sugar, or add more cinnamon for flavor. Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe adapted from www.halfbakedharvest.com.