Pumpkin Butter
We already know it’s great on toast, but you can also add pumpkin butter to yogurt, milkshakes, or bake it into granola—really anything you want to have extra fall flavor. Pumpkin butter and jelly? Probably not, but give it a try! You might discover your new, favorite fall sandwich!


  • 1medium

    Sugar Pumpkinabout 2 1/2 lbs, washed, stem removed

  • 1 1/2cups

    Apple Cider

  • 1/3cup

    Maple Syrup

  • 1/3cup

    Light Brown Sugarlightly packed

  • 1 1/2tsps

    Ground Cinnamon

  • 1tsp

    Ground Ginger

  • 1/4tsp

    Grated Nutmeg

  • 1pinch

  1. Wash pumpkin and peel with a vegetable peeler.
  2. Cut pumpkin in half and scoop out seeds and stringy pulp with a spoon or melon baller. Discard the pumpkin guts.
  3. Cut the remaining pumpkin into 1 inch cubes and place them in a single layer in a Dutch oven or large saucepan.
  4. Pour in apple cider until it covers the cubes halfway. Add water if necessary.
  5. Bring mixture to a simmer over medium-high heat, then reduce it to medium-low and cover the pot for 30 minutes. Stir occasionally.
  6. Puree the mixture in two batches with a hand blender or standing blender. Return it to the pot.
  7. Add maple syrup, brown sugar, and spices and simmer over medium-low heat, uncovered, for 40 minutes (or more) until thick and bubbly.
  8. Cool to room temperature and then refrigerate in a sealed container.