Pumpkin Butter


I made “pumpkin” butter (Winter Squash Spread?) using the leftover puree from my Not-Just-Pumpkin Pie: it is a combination of baked pumpkin, butternut and delicata squash.

Not-Just-Pumpkin Butter


1 Butternut Squash

3 Delicata Squash

1 small Pumpkin

Brown Sugar, to taste

Spices, such as Cinnamon, Ginger & Cloves, to taste

A pinch of Salt

Lemon Juice (optional)

The directions for the puree are the same as in the pie recipe and I’m repeating them here:


Preheat oven to 375 degrees.  Wash the pumpkin, delicata and butternut squash, cut in half, scrape out seeds and stringy flesh.  Place cut side up or down (either way works fine) on baking sheets covered with parchment paper or foil.  Bake until very tender when pierced with a knife, 35 to 60 minutes.  When tender let cool on pan until cool enough to handle.  Scoop out insides and discard the skin.  Process in Cuisinart or other food processor until all squash is pureed.

At this point you can make pie filling with part of that yummy puree and with the leftovers, you can make what I’ve been calling Pumpkin Butter but is more accurately Winter Squash Butter or Spread.  I guess I’ll copy the pie recipe and call it “Not-Just-Pumpkin Butter”.  You could also skip the pie and make a bigger batch of the butter.  Either way is fine.

Keeping in mind the puree will shrink down quite a bit, so you want to start with at least 4 cups.

  • Sweeten and spice the puree to your taste but keep in mind it will be concentrated with slow baking, so use a light hand.  For 4 cups of puree I used 1/2 cup of brown sugar, a teaspoon of cinnamon, about a quarter teaspoon of cloves and a good chunk of freshly grated ginger. 
  • Scrape it into a glass casserole dish and bake it in a low oven (250) for 3 to 3.5 hours, stirring every hour until it is quite thick and dark.

    Puree spread in baking dish, ready to bake

    Looking good after 2 hours.

  • Taste and adjust sweetness and spice level.  

I added a pinch of salt after it was finished cooking and reduced down to a thick spread and a squirt of fresh lemon juice to balance the rich, creamy, pumpkin-y flavor.

It makes a delicious, thick, jammy kind of spread that is really delicious on pancakes, raisin toast or cinnamon/raisin bagels.


I’m sorry I didn’t take prettier pictures but believe me, the results are really wonderful.

Thanks for stopping by.

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