Homemade Pumpkin Butter (gluten free, dairy free, egg free, soy free, vegan)
 
Prep time
Cook time
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An easy, foolproof recipe for homemade pumpkin butter that is better than store-bought! Can easily be halved, or doubled, if needed, and makes a wonderful holiday food gift!
Jessica:
Recipe type: Breakfast
Serves: 1½ quarts
Ingredients
  • Makes about 6 cups roasted pumpkin or winter squash:
  • 2 medium sugar pie pumpkins or winter squash (about 5 pounds), halved and seeded
  • Preheat the oven to 400 degrees F. Place halved pumpkins, cut side down, on a parchment lined baking sheet and 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.) When cool enough to the touch, scrape out the pulp into a bowl and discard the skin.
  • Makes 1½ quarts of Pumpkin Butter
  • For the Pumpkin Butter:
  • I adapted it slightly by using less sugar. It tastes less sweet than jarred varieties, if you like it sweeter see my notes below.
  • 6 cups (3 pounds) roasted pumpkin (or winter squash pulp)
  • 1½ cups (9 oz) coconut sugar (or lightly packed brown sugar), lightly packed
  • 4 ounces coconut oil (or non-dairy buttery spread)
  • 1 teaspoon kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
Preparation
  1. Preheat the oven to 350°F. In a large bowl, mix together the roasted pumpkin, coconut 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. Pumpkin butter should be a darker hue, thick and slightly caramelized. Stir again after taking it out of the oven; it should be smooth and spreadable. Cool then transfer into glass jars or tupperware and refrigerate until ready to use. To freeze: transfer into freezer friendly containers.
  2. Notes: For a sweeter pumpkin butter: Add ½ cup lightly packed coconut sugar. Before doing so I suggest tasting it because I would hate for it to be too sweet and not enjoy it. Add more sugar while pumpkin butter is hot to fully incorporate.
  3. The coconut oil does not impart any coconut flavor (I use Dr. Bronners raw) due to the spices, but if you really dislike coconut, use non-dairy buttery spread (Earth Balance soy free spread). I have made it using both, and either way yields delicious results.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/homemade-pumpkin-butter/