Maple Pumpkin Butter

(from freeshebacchus’s recipe box)

Source: RecipeThing user dubuisso


  • 2 cups pureed, cooked pumpkin
  • 1/4 cup plus 2 TBSP. pure Grade A maple syrup
  • 1/2 cup packed light brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of mace
  • 1/2 tsp. salt


  1. Combine all ingredients in a 2-quart heavy-bottomed saucepan. Cook on lowest heat, stirring often, until very thick and no excess liquid remains, about 30 minutes. If you are using fresh pumpkin, you will have a longer cooking time, because it has more liquid.

  2. Cool and refrigerate for up to 1 month, or pour into clean, hot canning jars and process in a hot water bath for 10 minutes. Makes approx. 2 cups.

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