« Back to recipes

Pumpkin Butter

Kristina Navarro


Download the full recipe + market shopping list.

Yield: 1 quart


  • 2 sugar or pie pumpkins, halved with seeds scooped out
  • 1 cup packed brown sugar
  • ¾ cup apple cider (or juice)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon clove
  • ⅛ teaspoon salt


  1. Preheat oven to 350 F. Cut pumpkin into quarters and place on a baking dish and roast 45-50 minutes, or until the pumpkin is tender when pierced with a knife.
  2. Remove from oven and set aside to cool. 
  3. Scoop flesh out into a bowl and puree in blender.
  4. Combine all ingredients in a heavy bottomed saucepan and bring mixture to a boil.
  5. Reduce heat, and simmer for 30-40 minutes or until thickened, stirring frequently. Taste and adjust seasoning, if necessary.

Return to recipe listing »

Know your food, know your farmer
Business office

2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition