The Fall inspired recipe is perfect for freezing when pumpkins are in season and using later as a spread on muffins and scones or in desserts. Layered into Trifle, sandwiched between two cookies, or swirled into cheesecake or brownies, it is sure to be your new comfort food.
- 1 3 lb. pie pumpkin
- 1 cup apple cider or apple juice
- 1/2 cup maple syrup
- 1-1/2 cups light brown sugar
- 2 Tbsp lemon juice
- 1/2 vanilla bean
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
Preheat oven to 350°F.
Quarter pumpkin and remove seeds. Place pumpkin peel side up on a baking sheet and roast for 20 minutes. Turn pumpkin quarters over, peel side down and roast an additional 20-30 minutes, until very soft. Remove pumpkin from oven and let cool.
Scoop flesh from peel and puree in batches in a food processor. Transfer puree to a saucepot.
Stir in apple cider, maple syrup, sugar and lemon juice. Split vanilla bean and scrape seeds into pumpkin mixture and then add remaining spices. Bring puree to a boil over medium-high heat stirring frequently to avoid sticking. Reduce heat to low, cover partially (to avoid splatters) and simmer an additional 20-30 minutes, or until thickened and it holds its shape on a spoon. Remove from heat and cool slightly.
Ladle hot pumpkin butter into hot jars, leaving 1/2-inch (1-cm) headspace. Cool to room temperature. Place lids and bands on jars. Label and freeze for up to 1 year.