Maple Pumpkin Butter

A nice variation on apple butter; delicious on muffins, scones, and quick breads. 


Prep Time

30 minutes

Cook Time

60 minutes


2 Pints


1 pumpkin (small, roughly 3lbs )
1⁄4 cup maple syrup
1⁄4 teaspoon cloves, ground
1⁄4 teaspoon ginger, ground
1⁄4 teaspoon nutmeg, ground
1⁄2 teaspoon cinnamon, ground
1⁄2 teaspoon vanilla extract


Slice pumpkin into large chunks and remove the pulp and skin. Boil pumpkin until very tender and drain the water (about 20 minutes).

When cool enough to handle, process pumpkin in a food processor, scraping down the sides occasionally, until very smooth. Add maple syrup, spices, and vanilla. Process for an additional minute.

Return mixture to the sauce pan and cook, over low heat, until very thick and no excess liquid remains, about 45 minutes.

Store it covered in the refrigerator for up to 1-2 weeks.