Thursday, November 1, 2012

Pumpkin Butter

I saw vegansaurus post about pumpkin butter and I thought it sounded delicious. I had no idea what I would use it for, but that doesn't matter. Turns out pumpkin butter is like peanut butter - you can use it for anything you might use peanut butter for: sandwiches, dipping fruit, spreading on waffles or pancakes, etc. It is really easy to make.

Sugar pumpkin
brown sugar (1/4 cup per 2 pounds of sugar pumpkin)
spices of your choosing: ex. pumpkin pie spice; cinnamon; cloves; all spice; garam masala; ginger; nutmeg; whiskey; vanilla; agave


  1. Preheat oven to 350ºF.
  2. Line a baking dish with parchment paper - it must have sides.
  3. Cut sugar pumpkin in half and gut it. Place halves of pumpkin meat side down on the parchment in the dish.
  4. Bake for about an hour until the flesh scrapes out nicely.
  5. Allow to cool.
  6. Scrape out the insides and place in a food processor. Process until smooth-ish.
  7. Throw in appropriate amount of brown sugar. Process until well mixed.
  8. Throw in your selected spices to taste and process until well mixed and smooth.
  9. Transfer to a pot. Bring to a boil, then cover with a mesh splatter screen, turn flame to low and allow to simmer down until desired consistency.

Other Notes:

  • Original Recipe 
  • I had put mine in the fridge between cooking and scraping due to time constraints. It sat there for a couple days. However, I pretty much skipped the cook down part because it blended to the consistency I like. Not sure if this is a good method or if I just got lucky.

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