This delicious homemade Maple Pumpkin Butter is a wonderful autumn treat - thick and spreadable, perfect on toast or apples or bagels, or even ( - if you're not afraid of a pumpkin overload - ) some warm homemade pumpkin scones.
Packaged in these sweet little canning jars and tied with raffia or ribbon, I think this recipe makes a wonderful gift for coworkers or hostesses, on its own or as part of a gift basket full of other goodies!
(I'm including the link below to download the free printable for the labels I made, in case you'd like to use them too!)
Homemade Maple Pumpkin Butter Recipe
Yield: 1.5 pints (~ three 7oz jars)
Per 1 TBSP serving: 35 cal, 8g carbs, 0 protein, 0 fat, 0 cholesterol.
INGREDIENTS:
• 29 oz can of unsweetened pumpkin purée (I used two 15oz cans)
• 3/4 cup brown sugar
• 3/4 cup pure maple syrup
• 3/4 cup apple cider
• 1 TBSP pumpkin pie spice (click for homemade recipe)
INSTRUCTIONS:
Preheat the oven to 350˚F.
Put all the ingredients in a large, heavy, ovenproof casserole pan that you can use on the stove. Stir to blend. Place the pan on the stove over medium-low heat and bring the pumpkin mixture to a boil, stirring continuously.
Lower the heat and cook for 5 more minutes, still stirring. Scrape down the sides, then remove casserole pan from stove and place into the preheated oven.
Cook in the oven until the pumpkin butter has thickened and there is no liquid around the sides of the pan, about 1.5 to 2 hours. *STIR EVERY 15 MINUTES* and scrape down the sides each time. I recommend using a spatula for this and trying to scrape the bottom every time you stir as well, to prevent the pumpkin butter from burning and sticking to the bottom of the pan.
Remove from the oven and place back on the stove to cool to room temperature. When cool, transfer into jars or other airtight container(s) and chill. Your delicious homemade maple pumpkin butter will keep for up to a week in the refrigerator if airtight...However, there's no guarantee that it will actually last that long, *wink*.
NOTE: The process of cooking first on the stove and then baking in the oven leaves a pretty messy pot. Any pumpkin butter on the sides of the pan that doesn't get scraped down will caramelize or even burn. I have a nifty trick for you to help you clean your pot without a lot of scrubbing, soaking, or any harsh chemicals!
Jars:
I used these 7 oz glass swing-top hermetic canning jars. I love them and they're the perfect size!
DIY Labels:
If you like my scalloped homemade labels, you're welcome to download the free PDF file here and print your own. I print mine on full sheet labels by Avery or 3M and use this fancy punch to cut them out! This sure beats trying to calibrate and print onto sheets of pre-cut labels!!
You can also cut them out with scissors of course...if you have the patience. (I do not.)
After you punch out your labels, you can peel the back off and stick them on the jar. Then dress it up with ribbon and you have a wonderfully simple but sweet and thoughtful homemade gift. And who doesn't love those??
I've been wanting to try this recipe for a while now. It's been lurking in my huge recipe file folder on a torn scrap of an old envelope, hand-scrawled in awful smudged pencil chicken-scratch. I think I copied it out of a magazine while I was waiting to get my hair cut...probably about 8 or 9 years ago. Anyway, I'm so glad I remembered this one and finally got to try it; it was well worth the wait!
I hope you enjoy it too and will share your homemade Maple Pumpkin Butter and this recipe with your friends!
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Don't forget to check out my Starbucks Inspired Pumpkin Scone Recipe if you love baking with pumpkin!!
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