I first heard of pumpkin butter a few months ago. Being a big fan of other fruit butters, I've been biding my time until fall, itching to try making my own.
The recipe I used is from the Smitten Kitchen website, but I halved the recipe as I didn't have enough of my roasted pumpkin for the original. The quantities I list below are the amounts I used, which yielded just over 1 pint.
Not ever having had it before, I wasn't quite sure what to expect. Maybe something akin to spreadable pumpkin pie? The resulting butter did have a silky smooth texture but was more spicy than sweet. Next time I may adjust the spices, perhaps reducing the ginger, but that is just personal preference. Enjoy!
Pumpkin Butter adapted from Smitten Kitchen
15 oz. fresh pumpkin puree (from two sugar pumpkins)
1/4 c. plus 2 tbsp. apple cider
1 tsp. ground ginger
1/4 tsp. ground cloves
2/3 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 tsp. lemon juice
Combine pumpkin, apple cider, spices and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer 30 minutes or until mixture thickens. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
Once cool, pumpkin butter can be kept in an airtight container in the fridge or stored in the freezer.
Important Note: While the Smitten Kitchen version suggests canning for a way to preserve the pumpkin butter, the National Center for Home Food Preservation does not recommend home canning as a safe method of preservation. All pumpkin purees should be used immediately or frozen until used.