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Pumpkin Butter

Kristina Navarro

Seasonal
Desserts
Autumn

Download the full recipe + market shopping list.

Yield: 1 quart

Ingredients:

  • 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

Instructions:

  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.

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