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Maple Sweetened Pumpkin Butter

Enjoy something delicious and satisfying with this easy-to-make recipe.

Servings: 3 1/2 pints
Calories: 123 kcal
Course: Condiments

Ingredients

  • 1 small pumpkin 4 to 5 pounds
  • 1/4 - 1/2 cup pure 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

Instructions

    Cup of Yum
  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.

Nutrition Information

Calories 123kcal (6%) Carbohydrates 30g (10%) Protein 4g (8%) Sodium 5mg (0%) Potassium 1541mg (44%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 38590IU (772%) Vitamin C 40.8mg (45%) Calcium 102mg (10%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 31/2 pints

Amount Per Serving

Calories 123

% Daily Value*

Calories 123kcal 6%
Carbohydrates 30g 10%
Protein 4g 8%
Sodium 5mg 0%
Potassium 1541mg 33%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 38590IU 772%
Vitamin C 40.8mg 45%
Calcium 102mg 10%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.