Name: Spiced Pumpkin Butter
Prep time: 20 min
Cook time: PT-481627H1M53S
Cuisine: American
Ingredients: 1 butternut squash (or any other pumpkin of about 2.2 lbs / 1 kg with seeds and skin on)*; 1-2 Tablespoon(s) coconut oil; ½ cup (120 ml) unsweetened apple juice; ¼ cup (60 ml) maple syrup; ¼ cup (50g) dark brown sugar; ½ lemon, juice only; 2 ½ teaspoons pumpkin spice**; 1 pinch salt

Spiced Pumpkin Butter

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Author: Delphine Fortin
Prep Time: 20 mins
Cook Time: 1h
Total Time: 0 hours
Yield: 1-2 jar(s) 1x
Category: Spread
Cuisine: American
Diet: Vegan

Spiced pumpkin butter is wonderful spread on toasts, bagels or muffins. Canned in a lovely jar, it also makes a festive food gift for the holidays.

Ingredients

Scale

1 butternut squash (or any other pumpkin of about 2.2 lbs / 1 kg with seeds and skin on)*
1–2 Tablespoon(s) coconut oil
½ cup (120 ml) unsweetened apple juice
¼ cup (60 ml) maple syrup
¼ cup (50g) dark brown sugar
½ lemon, juice only
2 ½ teaspoons pumpkin spice**
1 pinch salt

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Instructions

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Peel, seed and roughly cut the butternut, and place onto the baking tray. Brush with the coconut oil on all faces and roast for half an hour, or until the flesh is fork tender.
Transfer into a food processor and puree until creamy consistency.
Add pumpkin puree to a saucepan, together with apple juice, maple syrup, dark brown sugar, lemon juice, spices and salt. Mix until well combined and cook on low-medium heat, uncovered, for about 25-30 minutes, stirring occasionally.
Allow to cool completely, and pour into a glass jar. Store in the refrigerator for up to 2-3 weeks.

Notes

* If you are in a hurry, you can replace with 1 can (29 oz / 822g) ready to use pumkin puree.
** Make your own pumpkin spice mix : 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground clove.