Pumpkin Butter is an easy spread that can be used on everything from pancakes to dinner rolls and everything between! Make extra to give as presents, hostess gifts or party favors during the fall months.
Preheat oven to 325°F. Cut the pumpkin in half, stem to base. Scrape out seeds and pulp. Reserve seeds to make baked seeds, if desired.
Place halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin meat is fork tender.
Scrape pumpkin meat from shell halves and puree in a blender or food processor. Remove any remaining stringy pieces or seeds. If it is super thick, add 1 tablespoon of water.
Place the pumpkin puree (about 3 1/2 cups), sugar, apple juice, maple syrup and pumpkin pie spice in a heavy bottom sauce pan. Heat over medium-low until lightly simmering.
Stir well and reduce heat to low. Continue to stir and simmer for 40-60 minutes. This greatly depends on the water content of your pumpkin puree, so watch carefully to make sure it doesn't get too thick or scald. Canned pumpkin will need less time than fresh pumpkin puree.
Mixture will have some texture, place in a food processor to make it smooth, if desired. It should be thick and spreadable, but not too watery.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
This recipe can be made in the slow cooker, simple follow the same instructions for assembly and cook on low for 2-3 hours. For smoother pumpkin butter, give it a few spins in a food processor or blender.