Cooking and Serving: 20 minutes | 4 cups pumpkin butter
Ingredients
Homemade Pumpkin Butter | GF Pumpkin Recipes, Tips, and FAQs | Plain pumpkin puree: The most well-known brand of 100% pure pumpkin puree in | Pure maple syrup: Grade B maple syrup is generally what you’ll find readily
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4 cups pumpkin butter
Ingredients
Homemade Pumpkin Butter | GF Pumpkin Recipes, Tips, and FAQs
Plain pumpkin puree: The most well-known brand of 100% pure pumpkin puree in
Pure maple syrup: Grade B maple syrup is generally what you’ll find readily
Apple cider: Apple cider has a richer, thicker, more complex flavor than
Pumpkin pie spice: A rich-tasting blend of warm fall spices cinnamon, ginger,
Salt: Coarse salt enhances and balances the other flavors, and is used
Instructions
HOW TO USE PUMPKIN BUTTER IN BAKING
Once you make your own pumpkin butter or buy a jar of it, you’ll want to find as.
many ways as possible to use it. Here are some of the best recipes on the blog.
that make really good use of all the delicious, flavorful pumpkin butter.
Gluten free pumpkin pancakes.
free pumpkin pancakes.
GLUTEN FREE PUMPKIN PANCAKES
These gf pumpkin pancakes are super flavorful and hearty, but still fluffy and.
too delicious to resist. This recipe calls for 5 ounces of pumpkin butter, which.
is just over 1/2 cup in volume.
Gluten free pumpkin pancakes.
Gluten free pumpkin cornbread.
free pumpkin cornbread.
GLUTEN FREE PUMPKIN CORNBREAD
A hint of festive pumpkin pie spice and 6 ounces of pumpkin butter make this.
moist and tender gf cornbread really special. Serve it with a pat of butter and.
some maple syrup, or plain alongside a steaming bowl of chili.
Gluten free pumpkin cornbread.
Iced gluten free pumpkin scones.
gluten free pumpkin scones.
ICED GLUTEN FREE PUMPKIN SCONES
These gf pumpkin scones have the delightfully crumbly, but moist, crumb of all.
good pastry. Made with the customary 5 ounces of pumpkin butter, they put those.
“regular” Starbucks scones to shame!
Iced gluten free pumpkin scones.
Yeast free gluten free pumpkin cinnamon rolls.
free gluten free pumpkin cinnamon rolls.
YEAST FREE GLUTEN FREE PUMPKIN CINNAMON ROLLS
These gf pumpkin cinnamon rolls, are soft, fluffy, and filled with pumpkin.
flavor but still have the hearty bite of proper cinnamon rolls thanks to the.
richness of 5 ounces of pumpkin butter without all the extra moisture of plain.
Yeast free gluten free pumpkin cinnamon rolls.
PUMPKIN OATMEAL COOKIES
These hearty pumpkin oatmeal cookies have the satisfying bite and chew of.
traditional oatmeal cookies plus the added fall flavor and aroma that only 1/2.
cup of pumpkin butter can provide.
Pumpkin oatmeal cookies.
Traditional gluten free chocolate chip cookies get an upgrade with this recipe.
for bakery-style pumpkin chocolate chip cookies. Packed with fall flavors!
gluten free chocolate chip cookies get an upgrade with this recipe for.
bakery-style pumpkin chocolate chip cookies. Packed with fall flavors!
GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES
The classic taste of chocolate chip cookies gets a flavor boost without.
sacrificing the chewy texture in these soft and irresistible gf pumpkin.
chocolate chip cookies from just under 5 ounces of pumpkin butter.
Gluten free pumpkin chocolate chip cookies.
gluten free pumpkin chocolate chip squares.
free pumpkin chocolate chip squares.
GLUTEN FREE PUMPKIN CHOCOLATE CHIP SQUARES
Picture the chewy, satisfying texture of blondies but with all the warm spices.
and deep flavor of 7 ounces of pumpkin butter, and you’ve got these gf pumpkin.
squares. An easy alternative to pumpkin pie!
Gluten free pumpkin chocolate chip squares.
SUBSTITUTIONS FOR PUMPKIN BUTTER INGREDIENTS
CAN YOU MAKE PUMPKIN BUTTER WITHOUT PUMPKIN PUREE?
Most pure packed pumpkin is made with another winter squash, not pumpkin.
Butternut squash works well, but its baked and pureed flesh will be less orange.
than had you used a sugar pumpkin.
You will need a starchy winter squash, though, that has flesh that is similar in.
texture to pumpkin, and ideally something with some flavor—which is why I don’t.
recommend trying acorn squash (not enough flavor) or spaghetti squash (wrong.
texture). Even kabocha squash.
should work as a substitute.
for pumpkin, as it’s similar in texture but even a bit sweeter and more fragrant.
HOW TO MAKE PUMPKIN BUTTER WITHOUT MAPLE SYRUP
If you don’t have maple syrup, you can try using honey, but honey is much.
thicker and more viscous. Honey also has a heavier and rather distinctive.
flavor. If you love honey, go ahead and use less (try 1/3 cup honey instead of.
1/2 cup), and a bit more apple cider or juice.
You can also try using granulated coconut palm sugar, and add more cider to.
compensate for the lack of moisture. You are reducing the moisture the mixture, but you want to be able to cook the pumpkin puree for long enough.
to concentrate it without burning it.
HOW TO MAKE PUMPKIN BUTTER WITHOUT APPLE CIDER OR APPLE JUICE?
If you can’t have apple cider or apple juice, you can try using pineapple juice.
in its place. Pineapple juice is slightly more acidic than apple juice, but it.
adds really nice complexity to the pumpkin butter. If you hate the taste of.
pineapple, though, try white grape juice instead.
Pumpkin butter in glass jar overhead image.
butter in glass jar overhead image.
FAQS
Can this pumpkin butter be canned?
This recipe is not properly formulated to be canned in a shelf-stable way. In.
fact, homemade pumpkin butter cannot be canned safely.
since it is not acidic enough.
Can I buy pumpkin butter instead of making it?
If you don’t want to go through the trouble of making your own homemade pumpkin.
butter but you still want to enjoy it alone or in the recipes on this blog, you.
can buy it in a few different places.
Trader Joe’s markets usually sell a jar of lovely pumpkin butter during the fall.
and holiday seasons. Green Jay Gourmet brand also makes gluten free pumpkin.
butter. Stonewall Kitchen Maple Pumpkin Butter is also gluten free, and really.
delicious. Be sure you’re not buying pumpkin flavored nut butter; this is a.
fruit butter, not a nut butter.
How I do make pumpkin butter with fresh pumpkin instead of canned?
To make pumpkin butter with fresh pumpkin, start with a raw sugar pumpkin or.
butternut squash or even a kabocha squash. Slice it carefully in half, remove.
the stem and seeds, and place the two hollow halves cut-side-down on a prepared.
baking sheet. Bake, plain, at 375°F until very tender. Allow the pumpkin to cool.
before removing the skin from the flesh, and then pureeing the flesh until.
smooth. You can then use this fresh pumpkin puree to follow the recipe for.
pumpkin butter just as it’s written, measuring out the proper 56 ounces of puree.
as if you were using 2 28-ounce cans of puree.
Can you freeze homemade pumpkin butter?
Yes, pumpkin butter can be frozen. I recommend freezing it in 4- or 5-ounce.
portions, specific to whatever recipe you expect to use it in. You could also.
freeze it in an ice cube tray, then pop out the frozen cubes and place them in a.
sealed freezer-safe bag. That way you won’t have to defrost all of it just to.
use some of it. I wouldn’t refreeze it after it’s been frozen and defrosted.
HOMEMADE PUMPKIN BUTTER | GF PUMPKIN RECIPES, TIPS, AND FAQS.
Prep Time: 10 minutes mins.
Cook Time: 10 minutes mins.
Roasting time if using a fresh pumpkin: 1 hour hr.
Yield: 4 cups pumpkin butter.
Smooth, fragrant homemade pumpkin butter is packed with fall’s best flavors and.
perfect for holiday baking. Maximum pumpkin flavor!
INGREDIENTS
2 28-ounce cans plain packed pumpkin puree, (or 1 (2 1/2 to 3 pound).
sugar/baking pumpkin).
½ cup (168 g) pure maple syrup.
¾ cup (6 fluid ounces) apple cider, or apple juice.
2 teaspoons pumpkin pie spice.
¼ teaspoon kosher salt.
TO ROAST A FRESH PUMPKIN
If using a regular sugar/baking pumpkin, preheat your oven to 375°F. Line a.
rimmed baking sheet with parchment paper and set it aside.
Remove the stem and, with a large, sharp knife, cut the pumpkin in half.
TO ROAST A FRESH PUMPKIN
If using a regular sugar/baking pumpkin, preheat your oven to 375°F. Line a.
rimmed baking sheet with parchment paper and set it aside.
Remove the stem and, with a large, sharp knife, cut the pumpkin in half.
Notes
* Place the pumpkin halves, cut side down, on the prepared baking sheet. Place
in the center of the preheated oven and bake until the pumpkin halves are
fork-tender and the flesh has begun to shrink away from the skin (about 45
* Remove from the oven and allow to cool before scooping out the flesh and
pureeing in a blender or food processor until smooth.
TO MAKE THE PUMPKIN BUTTER.
* In a large heavy-bottom stockpot, combine the pumpkin puree with the maple
syrup, apple cider (or juice), pumpkin pie spice, and salt.
* Mix to combine well and then simmer over medium heat, stirring frequently,
until reduced depending upon the moisture content of your pumpkin puree).
* Stirring will keep the mixture for splattering, as will cooking in a large
* Allow the pumpkin butter to cool completely before baking with it. Store in
an airtight glass container in the refrigerator until ready to use.
Rinse the seeds to remove all traces of pumpkin flesh. Pat them dry with paper
towels, toss them with plenty of kosher salt.
Spread them in an even layer and toast them in a dry cast iron skillet over
medium heat or in a 300°F oven until lightly golden brown and fragrant.
Recipe originally published in 2013, context added in 2019. In 2022, more recipe
references and lots of text resources added.
151mg | Potassium: 143mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 81IU | Vitamin
C: 1mg | Calcium: 54mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an
Pumpkin butter in a jar pictured overhead and from the side with a spoon
butter in a jar pictured overhead and from the side with a spoon