I was a little hesitant on making this. I didn’t think I’d know what to do with it honestly. When one of my many pumpkins started going (and I’d found that I’d already made my repitoire of pumpkin goodies) I figured it was time.
Tasting along the way, this sugar-free variety kept it’s promises of tasting like the best of all pumpkin pies, but did I want that on my toast every morning? As delicious as it was, only days after making it, I’m finding that I didn’t make enough. A spoonful into pancake batter or with soy milk for french toast, pumpkin butter is perking up and making already great treats extraordinary.
MAPLE PUMPKIN BUTTER
2 Cups Pumpkin Purée
1 1/2 Cups Apple Juice
1/2 Cup Maple Syrup
2 teaspoons Cinnamon
1 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Ground Ginger
Mix everything together in a food processor until well blended.
Add the mixture to a large saucepan and bring it to a simmer. Continue to cook on a low heat until the colour deepens and the purée reduces, about 1 hr.
Store in an air tight container or can to preserve, if desired.
VEGAN VISITOR 
Oh, this sounds great! I think I’ve got 4 pumpkins left, needed some inspiration on how to use them.
Sounds like a nice spread on a walnut bread or a spice cake! Happy Thanksgiving!
Nancy
http://testkitchenette.wordpress.com
Glad you got over the hesitation, because that spread is MARVELOUS!!
I can’t tell you how glad I am you posted this. I had promised someone I would make and send pumpkin butter but I didn’t want to use a sugar laden recipe. This will be perfect!
Oh my goodness!! Pumpkin deliciousness!! I’ll definitely try to make this. Thanks for sharing! :-)
That maple pumpkin butter looks almost offensively fantastic!
I just made a batch of this–wish I had seen your recipe first! Next time, I use maple syrup in mine. Like you, I just can’t seem to get enough of the stuff! :)
I love you because you’ve brought this recipe into my life…
how long will this stay good for in the fridge?
If you preserve it and seal the jars it will stay on the shelf for at least a year. Otherwise, I’ve had it in the fridge for up to two weeks at least.
I’m FINALLY getting around to making this spread – I assume that pumpkin purée can be substituted with canned pumpkin, no?
Of course! Just not the pre-pie filling variety and you’re good to go. Enjoy!!
Yay! Thank you so much – I always use the Libby’s brand of canned pumpkin :)
About how much does one batch make once the mixture has reduced? I’m interested in doing some canning and was looking for a maple pumpkin butter recipe. I also wonder (if you have a large enough batch) if you can cook it in a crock pot? It might make a large batch a little easier. Thank you for sharing this!
Depending on how long it’s simmered and reduced, I believe I ended up with 3, 250ml jars. About 3 cups.
I think a crock pot would be a great way to make a larger batch of this. it’s really just consistency you’re after, so you could easily double or triple the recipe using whatever sized pumpkin you have and cook it for the day. Apple butter in the crock pot is great this time of year too!
I just made this and it’s so easy and wonderful! I’m giving it as gifts for Christmas :)