Homemade Pumpkin Butter

From Jessica's Kitchen


  • 6 cups pumpkin (roasted, or winter squash:)
  • 2 sugar pie pumpkins (medium, or winter squash, about 5 pounds, halved and seeded)
  • 400 pumpkins (degrees F. Place halved, 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.)
  • 1 1/2 quarts pumpkin butter
  • sugar (I adapted it slightly by using less, . It tastes less sweet than jarred varieties, if you like it sweeter see my notes below.)
  • 6 cups pumpkin (roasted, or winter squash pulp)
  • 1 1/2 cups brown sugar (lightly packed)
  • 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
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