Homemade Gluten Free Dairy Free Pumpkin Butter
Ingredients
For roasting: makes about 6 cups roasted pumpkin or winter squash:
2-3 pumpkins or winter squash (about 5 pounds), halved and seeded
For the Pumpkin Butter:
6 cups (3 pounds) roasted pumpkin (or winter squash pulp)
1 1/2 cups (9 oz) lightly packed brown sugar
4 ounces coconut oil or non-dairy buttery spread
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Preparation
1
For roasting pumpkin:
2
Preheat the oven to 400 degrees F.
3
Place halved pumpkins, cut side down, on a parchment lined baking sheet.
4
Roast for 55 minutes, or until the pumpkin is tender and easily can be pushed down. (Time will vary depending on squash variety and size.)
5
When cool enough to the touch, scrape out the pulp into a bowl and discard the skin.
6
Preheat the oven to 350°F.
7
In a large bowl, mix together the roasted pumpkin, sugar, coconut oil, salt, cinnamon, nutmeg, ginger, and cloves. I use an immersion blender for a more creamy, spreadable consistency. Transfer to a 9 X 13-inch baking pan and bake, stirring every 30 minutes or so with a spatula, for 90 minutes.
8
Pumpkin butter should be a darker hue, thick and slightly caramelized.
9
Stir again after taking it out of the oven; it should be smooth and spreadable.
10
Cool then transfer into glass jars or tupperware and refrigerate until ready to use.
11
To freeze: transfer into freezer friendly containers.
12
Notes: For a sweeter pumpkin butter: Add 1/2 cup lightly packed brown sugar.
13
Before doing so, I suggest tasting it because I would hate for it to be too sweet and not enjoy it.
14
Add more sugar while pumpkin butter is hot to fully incorporate.
.
About
Easy homemade creamy pumpkin butter full of pumpkin spice flavors and nothing like store-bought! Freezer friendly and can store in the fridge for weeks. Delicious as a sandwich (with almond butter and fresh sliced pear shown here), in oatmeal, yogurts, even ice cream!
Other Names:
pumpkin butter
Yield:
1 1/2 quarts
Added:
Tuesday, November 10, 2015 - 10:10pm
