Homemade Gluten Free Dairy Free Pumpkin Butter
Total Steps
14
Ingredients
10
Tools Needed
1
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From Jessica's KitchenIngredients
- 2-3 pumpkins or winter squash (about 5 pounds), halved and seeded
- 6 cups roasted pumpkin or winter squash pulp
- 1 1/2 cups lightly packed brown sugar
- 4 ounces coconut oil or non-dairy buttery spread
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup lightly packed brown sugar(optional)
Instructions
Step 1
For roasting pumpkin:
Step 2
Preheat the oven to 400 degrees F.
Step 3
Place halved pumpkins, cut side down, on a parchment lined baking sheet.
Step 4
Roast for 55 minutes, or until the pumpkin is tender and easily can be pushed down. (Time will vary depending on squash variety and size.)
Step 5
When cool enough to the touch, scrape out the pulp into a bowl and discard the skin.
Step 6
Preheat the oven to 350°F.
Step 7
In a large bowl, mix together the roasted pumpkin, sugar, coconut oil, salt, cinnamon, nutmeg, ginger, and cloves. I use an immersion blender for a more creamy, spreadable consistency. Transfer to a 9 X 13-inch baking pan and bake, stirring every 30 minutes or so with a spatula, for 90 minutes.
Step 8
Pumpkin butter should be a darker hue, thick and slightly caramelized.
Step 9
Stir again after taking it out of the oven; it should be smooth and spreadable.
Step 10
Cool then transfer into glass jars or tupperware and refrigerate until ready to use.
Step 11
To freeze: transfer into freezer friendly containers.
Step 12
Notes: For a sweeter pumpkin butter: Add 1/2 cup lightly packed brown sugar.
Step 13
Before doing so, I suggest tasting it because I would hate for it to be too sweet and not enjoy it.
Step 14
Add more sugar while pumpkin butter is hot to fully incorporate.