Homemade Pumpkin Butter

This homemade pumpkin butter is really easy and delicious.  Made with fresh pumpkins.  I’ve made fresh homemade pumpkin butter a few years ago and loved it.  I recommend making this and giving some to people you love.  This batch makes about ten cups, and stores very well in the freezer.  I scooped out 2 cups of pumpkin butter and placed in ziploc baggies.  I laid the baggies flat in freezer and stacked them, to store.   

You’ll need two pie pumpkins, brown sugar, cinnamon, nutmeg and salt.  You need to cut the pie pumpkins in half and remove seeds and guts. {Save the seeds to make my “PUMPKIN SEED MUDDY BUDDIES”}  Roast in the oven for 1 hour and 20 minutes. Remove them from oven and allow to cool enough to handle.  Scoop out the flesh and place in a large crock-pot.  Add the brown sugar, cinnamon, nutmeg and salt.  Mix it all up and cook in crock-pot, on low for 4 -5 hours.  Then blend the pumpkin butter to get a smooth consistency.  I used a hand held immersion blender and it worked great.

When we went to the pumpkin patch this year, I found some nice looking pie pumpkins.  Once I saw them, I knew I had to make homemade pumpkin butter.  We also came across this fun sling shot.  Kind of like, “punkin chunkin”.  You get to sling apples at targets.  Our son, Landon, loved it!

 


 HOMEMADE PUMPKIN BUTTER – Makes about 10 cups 

  • 2 large pie pumpkins (these are the smaller pumpkins and will be labeled pie pumpkins)
  • 2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

 

STEP ONE: Preheat oven to 350 F degrees.  Line two large cookie sheets with foil, set aside.  Carefully, cut the pumpkins in half and scoop out the seeds and stringy guts.  Remove most of the stem.  If part of the stem remains, it will be fine.  Place the pumpkin halves, flesh side down on foil lined cookie sheets.  Bake for 1 hour and 20 minutes.  

STEP TWO:  Get out a large crock-pot and spray with non-stick cooking spray.  Once the pumpkins are finished baking, remove from oven.  Allow them to cool just enough to handle them.  Scoop out the cooked pumpkin flesh and place into the crock-pot.  Remove the flesh from both pumpkins.  With a wooden spoon, stir in the brown sugar, cinnamon, nutmeg, and salt.  Cook on low for 4-5 hours.

STEP THREE:  Blend or puree the cooked pumpkin butter.  This will give you the smooth consistency.  I used a hand held immersion blender.  Store in air-tight containers (or plastic baggies) and keep in the refrigerator or freezer.


Get in the kitchen and bake some memories!

 

Vanessa

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Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!
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11 comments on “Homemade Pumpkin Butter

  1. Celli

    This would taste great in hot oatmeal cereal.

    1. Vanessa
      Vanessa

      Thank you Christina! Your pumpkin butter recipe, made me want to make some!

  2. Holly - FMITK

    AHH!! I love pumpkin butter on biscuits! I’ve been wanting to play with fruit butters with unexpected spices or herb infusions. I did a peach saffron butter a while back that was awesome!

    1. Vanessa
      Vanessa

      Yes, pumpkin butter on biscuits sounds perfect! Peach saffron butter sounds delicious! Thanks for stopping by, Holly!

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