Maple Sweetened Pumpkin Butter
Author: Marisa
  • 1 small pumpkin (4 to 5 pounds)
  • 1/4 to 1/2 cup real maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  1. Preheat your oven to 350°F. Line a rimmed baking sheet with foil. Wash your pumpkin and prick it with the tip of a knife three or four times. Place the pumpkin on the baking sheet and roast until it slumps and is fork tender.
  2. Once pumpkin is cool, cut it open and remove the strings and seeds. Scrape the flesh from the skin and place it in the bowl of a food processor or blender. Puree until smooth.
  3. Place puree in a low, wide skillet or frying pan and cook over medium heat, stirring regularly, until the puree has reduced by approximately half.
  4. Add maple syrup, apple cider vinegar and spices and stir to combine.
  5. Pumpkin butter is done when it sits high in the bowl of a spoon.
  6. Funnel finished butter into fridge or freezer safe containers. It will keep two to three weeks in the fridge, up to a year in the freezer.
Recipe by Simple Bites at