By Sara Robinson November, 2024
Servings: | Prep Time: | Total Time: | ||
20 | 5 min | Approx. 3 hrs |
Sugar pumpkins or Pie Pumpkins are the heart of amazing flavors, bringing warmth and richness to every dish and making the season feel extra special! While canned pumpkin offers convenience, nothing rivals the richness of pumpkin butter made from fresh, baked Sugar Pumpkins. It may seem daunting, but baking pumpkins at 420 degrees for just an hour and twenty minutes is a rewarding endeavor.
Once they cool, simply scrape out the pulp and simmer it with apple juice, spices, vanilla, and brown sugar for about 30 minutes. This delightful Sugar Pumpkin Butter transforms into a spread for toast, a flavorful addition to muffins, or a cherished filling for pumpkin pies. I prepared enough for our Thanksgiving pie and stored it in the freezer in a ziplock bag, ready to share later. A spoonful in my coffee creates a perfect pumpkin latte, igniting the warmth and comfort of the autumn.
Patience is key when crafting Sugar Pumpkin Butter; you’re using fresh fruit instead of canned. The process of baking, cooling, and simmering takes about three hours, but the rewards are great. The enchanting aroma that envelops your home while the sugar pumpkins bake is a reminder of the magic we create in our kitchens.
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Ingredients:
Sugar Pumpkin Butter
- 2 small to medium-sized sugar pumpkins
- 2 cups of apple juice
- 2 cups of light brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of allspice
- ⅛ teaspoon of ginger
- ⅛ teaspoon of ground cloves
- A pinch of salt
Directions:
1.- Begin by preheating your oven to a crisp 420°F (215°C). This ensures that your pumpkins will roast to perfection. Carefully place whole pumpkins on a sturdy baking tray, ensure they’re spaced apart to allow for even roasting. Once your oven is ready, slide the tray into the middle rack.
2.- Let the pumpkins bake for about 1 hour and 20 minutes. You’ll know they’re ready when they’re fork-tender—simply pierce the skin with a fork to check. If it sinks in easily, it’s time to take them out. When the baking time is complete, carefully remove the tray from the oven (remember, it’s hot!). Allow the pumpkins to cool for a few minutes. Once they’re cool enough to handle, slice them in half and let them cool for a few more minutes.
3.- After cutting, scoop out the stringy seeds from the center of each half. Set them aside if you’d like to roast them later. Then, with a spoon, carve out the soft, orange pulp and place it into a bowl. In a large 14-quart pot, add the freshly scooped pumpkin pulp. Pour in sugar, apple juice, vanilla extract, spices, and pinch of salt. This combination will enhance the natural sweetness of the pumpkin.
4.- Set your pot over low heat and stir the ingredients together. Let the mixture simmer for about 20 to 25 minutes, stirring constantly to prevent it from sticking to the bottom and burning. As it cooks, the aroma of pumpkin and spices will fill your kitchen.
5.- Once the cooking time is up, remove the pot from the heat and let it cool for about 20 minutes. Then, using an immersion blender, carefully blend the pumpkin mixture until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, transferring the mixture to a traditional blender in batches works too—just be careful of the hot liquid!
6.- Your Sugar Pumpkin Butter is now ready to be enjoyed! It’s perfect for spreading on warm toast or pancakes, as a flavorful filling for pumpkin pie, or even stirred into your morning coffee for a cozy pumpkin latte. If you have any leftovers (though it’s hard to resist!), let the pumpkin butter cool completely, then transfer it to an airtight container. It can also be frozen for later use, so you can savor this delightful treat long after the pumpkins have been carved.
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