Spiced Pumpkin Butter


Preserving Method: Freezing


  1. PRHEAT oven to 350°F.
  2. QUARTER pumpkin and remove seeds. Place pumpkin peel side up on a baking sheet and roast for 20 minutes. Turn pumpkin quarters over, peel side down and roast an additional 20-30 minutes, until very soft. Remove pumpkin from oven and let cool. Scoop flesh from peel and puree in batches in a food processor.  Transfer puree to a saucepot.
  3. STIR in apple cider, maple syrup, sugar and lemon juice. Split vanilla bean and scrape seeds into pumpkin mixture and then add remaining spices. Bring puree to a boil over medium-high heat stirring frequently to avoid sticking. Reduce heat to low, cover partially (to avoid splatters) and simmer an additional 20-30 minutes, or until thickened and it holds its shape on a spoon. Remove from heat and cool slightly.
  4. LADLE hot pumpkin butter into hot jars, leaving 1/2-inch (1-cm) headspace. Cool to room temperature. Place lids and bands on jars. Label and freeze for up to 1 year.


* If using canned pumpkin cubes,skip step 1 and 2 above and transfer drained pumpkin to a saucepot and continue recipe from step 3.