Pumpkin season is here — and we LOVE it at our house. Pumpkin muffins, roasted pumpkin seeds on salads, and of course, the annual jack-o-lantern carving. 

This year, we added another pumpkin recipe to our collection: homemade maple pumpkin butter.

I know, I know. You’re thinking “who has time for that?!?” {I thought that, too.}

BUT using organic pureed pumpkin definitely made this easy as store-bought pie. Rewards were great, too — my little peanut-allergy guy was beyond stoked to have something other than jelly on his sandwich or roll at dinner. I also used it as a pork rub for bacon-wrapped pork tenderloin. Enthusiastic thumbs up all round; even from my pumpkin-spice loathing husband.

Definitely recommend adding this to your fall baking, Er, buttering?

maple pumpkin butter
Easy to make and delicious on toast, pork, and more!
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Prep Time
5 min
Cook Time
25 min
Total Time
35 min
Prep Time
5 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 15.5 oz can pumpkin puree
  2. 1/2 cup of maple syrup
  3. 2 TBSP pumpkin pie spice
  4. 1/4 cup of brown sugar
  5. 1/2 - 2/3 cup of roasted pumpkin seeds (optional)
Instructions
  1. In a saucepan over medium heat, combine pumpkin, maple syrup, pumpkin pie spice and brown sugar.
  2. Bring to boil.
  3. Reduce heat to low and simmer. Cook until sauce thickens (about 20 minutes).
  4. My kids like a more peanut-butter consistency, so I threw the butter and pumpkin seeds into the Vitamix and pureed until smooth. Cool.
Notes
  1. Delicious on toast or biscuits -- but also made a fabulous rub for pork tenderloin. Hello, fall flavors.
(cool) progeny http://coolprogeny.com/