Pumpkin Butter
30m prep 5h cook 5h ready
This pumpkin butter is made by slowly stewing pumpkin chunks until they caramelize into a thick, golden-brown paste. It's sweetened naturally and spiced with cinnamon, perfect for toast or cake layers.
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 2.16 mg
- Magnesium: 22.8 mg
- Phosphorus: 60.5 mg
- Potassium: 458 mg
- Zinc: 0.64 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- pumpkins
- 1 tbsp cinnamon
Let's Cook
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Step 1.
Select 3 or 4 ugly, knobby pumpkins (they tend to be sweeter). Peel and cut the pumpkins into chunks, discarding seeds and stringy pulp. Fill a large pot with the pumpkin pieces.
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Step 2.
If the pumpkin seems dry, add a small amount of water to prevent sticking. Stew the pumpkin over low heat for 4 to 5 hours, stirring occasionally, until it turns a rich golden-brown color and has thickened into a paste. Stir more frequently toward the end to prevent burning.
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Step 3.
Remove the pot from heat. Mash the cooked pumpkin with a potato masher or fork until smooth. Stir in about 1 tablespoon of cinnamon (or other spices to taste) until well combined.
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Step 4.
Transfer the pumpkin butter to sterilized jars and seal for canning, or store in the refrigerator. Use on toast or as a layer between cakes. The recipe yields enough for several weeks of toast.
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