Homemade Maple Bourbon Pumpkin Butter
Homemade maple bourbon pumpkin butter is a soft, spreadable mixture made of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice to enhance the pumpkin flavor for a delightful fall food.
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Equipment
- Food processor or high speed blender for homemade pumpkin puree
- Dutch oven or other heavy bottom pot
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 sugar or pie pumpkins roasted and pureed
- ½ cup brown sugar
- ½ cup maple syrup
- ½ cup apple cider
- 1 tsp pumpkin pie spice
- 1 tsp lemon juice
- 3 tbsp bourbon
- pinch salt
Instructions
Homemade Pumpkin Puree
- Preheat the oven to 400 degrees.
- Cut a fresh pumpkin in half through the middle with a large, sharp knife. Use a large spoon to scoop out the seeds and stringy membrane.
- Place the pumpkins on a large rimmed baking sheet, cut side down. Fill the bottom of the pan with an inch of water and place into the oven.
- Bake for 50-60 minutes or until the pumpkin is fork tender. The exact baking time will depend on the size of your pumpkins, so begin checking at the 35-minute mark if your pumpkins are small.
- When the pumpkin is soft and tender, remove from the oven and allow to cool until they're easy to handle. Working in batches, scoop the pumpkin flesh out of the skins and place it into a high-speed blender or food processor. Process on high until smooth and transfer to a large, heavy-bottomed pot. Continue with the rest of the pumpkin.
Combine
- Add pureed pumpkin 1/2 cup apple cider, 1/2 cup maple syrup, 1/2 cup brown sugar, 3 tbsp bourbon, 1 tsp lemon juice, and 1 tsp pumpkin pie spice blend to a large, heavy-bottomed pot with tall sides over medium low heat and stir to combine.
- Once it begins to bubble, reduce the heat to low and simmer.
Cook
- Cook, uncovered on low, stirring occasionally to help let more steam escape and to prevent the butter from sticking to the bottom of the pot.
- The pumpkin butter is ready depending on personal preference and how thick you want it to be. I like my pumpkin butter to be on the thicker side, with a majority of the water cooked out. The best way to test how much water is still in the pumpkin butter is to drag your spoon across the bottom of the pot, creating a divide in the pumpkin butter. The space will fill with any water left in the butter. This gives you a good visual gauge to know if it's ready, or if it needs to continue cooking.
- Taste and adjust seasonings as needed. Add more brown sugar or maple syrup for sweetness, lemon juice for acidity, pumpkin pie spice for warmth, or salt to balance the flavors.
Store
- Once cooled, transfer to small, glass containers and store in the refrigerator for up to 2 weeks.
- Freeze up to 1 month (be sure the leave enough headspace in the container for expansion)
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 339.6kcalCarbohydrates: 77.1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 17.2mgPotassium: 215.7mgFiber: 0.2gSugar: 71.6gVitamin A: 2.2IUVitamin C: 1.2mgCalcium: 96.7mgIron: 0.5mg
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