Fabulously Fall Pumpkin Butter!

Let's kick off the first official day of fall with a roasted pumpkin butter recipe! Thank you to Woodwind Farm for the pie pumpkin, Little Tree Orchards for the apple cider, Schoolyard Sugarbush for the dark maple syrup, and Fatboy Bakery for the multigrain bread to eat this pumpkin butter on!


Roasted Pumpkin Butter: Ingredients:
  • 4lb Pie Pumpkin (about five cups roasted)
  • 1 cup of Apple Cider
  • 5 tbls Dark Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 ½ tsp Ginger
  • Pinch of Cloves
  • Pinch of Salt
  • 1 tsp of Lemon Juice
  Directions: Preheat the oven to 350 degrees Fahrenheit.   Take the stem off the pumpkin and cut it in half. Scoop out the seeds and brush the insides of the pumpkin with apple cider.


Put the pumpkin in a baking dish and pour in the apple cider (this should fill the dish about ½ of an inch).


Place the dish in the oven and roast the pumpkin for an hour.   Once the pumpkin is done roasting, remove the dish from the oven and let the pumpkin cool.


Once the pumpkin has cooled scoop out the insides and put them in a blender or food processor. Add ½ cup of the apple cider from the baking dish. Puree the pumpkin until smooth.


Pour the pumpkin puree into a stock pot and add the maple syrup, vanilla extract, cinnamon, ginger, cloves, and salt. Mix well. Bring the butter to a boil then reduce the heat to a simmer. Let this mixture simmer for thirty minutes, stirring often. Cover the pot so the lid is semi-open (see picture below). *Be careful when removing the lid and stirring because the butter does “pop” since it is very thick.


After thirty minutes the mixture should be thick. Remove the mixture from the heat. Let the pumpkin butter cool then stir in the lemon juice.


Now its ready for toast, pancakes, oatmeal, yogurt, smoothies, muffins, or just by the spoonful! Enjoy!


Store the pumpkin butter in an airtight container in the fridge. Tip: Schoolyard Sugarbush told me that light maple syrup has a delicate vanilla flavor while medium maple syrup has a little less vanilla flavor and more maple. Dark maple syrup has a robust maple flavor and is great for pumpkin butter! Feel free to experiment with the different types of maple syrup!