Maple Bourbon Pumpkin Butter


Maple Bourbon Pumpkin Butter // shutterbean

I’ve made quite a few recipes that involve pumpkin butter and I almost always get a comment asking if I’ve made my own. The answer is NO, but now it is YES. Yes, I’ve made my own pumpkin butter and it’s REALLY REALLY EASY. Of course I added bourbon to my pumpkin butter, because that’s how I operate.

Maple Bourbon Pumpkin Butter // shutterbean

It’s November which means we’re all kind of expected to GO GO GO. I’m a fan of making life easy for myself. Shortcuts are always welcome and recipes that don’t take a ton of effort are my wheelhouse. I just typed wheelhouse. Sorry about that.

Maple Bourbon Pumpkin Butter // shutterbean

If you’re thinking about giving the gift of treats this year, you should really add this Maple Bourbon Pumpkin Butter to your lineup. It’s kind of an unexpected gift because somehow pumpkin gets lost under the fold of COOKIE NATION. People love a little something special they can add to their regular meal rotation.   You could pair a small jar with a bigger jar of homemade granola as a hostess gift.  I’d write a little card that says Just Add Yogurt!  Or maybe if you’re feeling adventurous, you’ll make your own?  I’m pretty sure the lucky recipient of this pumpkin butter will appreciate the smooth texture (thanks to a whirl in the Vitamix!) and cinnamon-y bourbon notes. I bet it would make an even better addition to a milkshake…

SHUTTERBEANVITAMIX

And we’re off!

It all starts with roasting your own pumpkin.

Maple Bourbon Pumpkin Butter // shutterbean

Two sugar pumpkins… about 4 lbs. total.

Maple Bourbon Pumpkin Butter // shutterbean

Scrape out the seeds.

Maple Bourbon Pumpkin Butter // shutterbean

Place them flat on a baking sheet and ROAST.

Maple Bourbon Pumpkin Butter // shutterbean

Dig out the pumpkin meat (or just pull off the skins).

Maple Bourbon Pumpkin Butter // shutterbean

Place in your Vitamix.

Maple Bourbon Pumpkin Butter // shutterbean

Get ready to process!

Maple Bourbon Pumpkin Butter // shutterbean

Ahhhh steamy.

Weird Confession:

I love watching things get blended from the peep-hole of my Vitamix.  

I also love that it will process pretty much anything I put in it…

Maple Bourbon Pumpkin Butter // shutterbean

SMOOTH!

Maple Bourbon Pumpkin Butter // shutterbean

I mean…really smooth. It’s like baby food smooth.

We’re going to cook it over the stove! Alternately, you can use a slow cooker for this.

Maple Bourbon Pumpkin Butter // shutterbean

Now we add our flavor!

Maple Bourbon Pumpkin Butter // shutterbean

Stir it in!

Maple Bourbon Pumpkin Butter // shutterbean

Now we’re ready to cook & reduce.

There’s something so satisfying about stirring this pumpkin butter. Absolutely HYPNOTIC.

I’m telling you, the Vitamix did all the work!

Maple Bourbon Pumpkin Butter // shutterbean

We’ve reduced and we’re done! Looks like caramel, doesn’t it?

Maple Bourbon Pumpkin Butter // shutterbean

We could stop here…but BOURBON.

Maple Bourbon Pumpkin Butter // shutterbean

Pour it in…let it reduce. Keep stirring. Taste to see if it needs more lemon or maple syrup.

Maple Bourbon Pumpkin Butter // shutterbean

YESSSS.  Now let the pumpkin butter cool…

Maple Bourbon Pumpkin Butter // shutterbean

Transfer to jars.

Maple Bourbon Pumpkin Butter // shutterbean

Clean up the sides….

Maple Bourbon Pumpkin Butter // shutterbean

Now let’s label the jars!

I used a combination of Scotch Decorative Masking Tape and polka dot washi tape.

I cut out a few strips from an index card and labeled them with a sharpie.

Maple Bourbon Pumpkin Butter // shutterbean

Tape layering fun!

Maple Bourbon Pumpkin Butter // shutterbean

Now…who wants a jar??

Shutterbean + Vitamix

 

Maple Bourbon Pumpkin Butter

 

  • 2 sugar pie pumpkins, cut in half & de-seeded
  • 1 1/4 cups brown sugar
  • 3/4 cup maple syrup
  • 1  1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • pinch of kosher salt
  • juice of 1 lemon
  • 3 oz. bourbon

 

Preheat oven to 400F.  Place pumpkin cut side down on a baking sheet and roast in the oven for 50-60 minutes, or until pumpkins are thoroughly cooked.  Remove from the oven and set aside to cool.

Scrape the cooked pumpkin from the skins and place in a blender. Process for about 2-3 minutes, until pumpkin in velvety smooth. Transfer puree to a large saucepan and add brown sugar, maple syrup, cinnamon, pumpkin pie spice and a pinch of salt. Stir to combine and finish with the juice of one lemon. Heat pumpkin mixture over low heat for about 30 minutes, stirring occasionally. Do not let any burn at the bottom of the pan.  Slowly add in the bourbon, and simmer for about 15-20 minutes.  Add additional maple syrup or lemon juice to taste, if needed.

Let mixture cool and transfer to clean jars. Pumpkin butter will last up to one month in the fridge and up to 3 months in the freezer.

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  • ALESSANDRA @ THE FOODIE TEEN

    Looks absolutely amazing! And I also watch things blend up through the hole.. it’s so fun to see it all blend together!

  • Aine @ Awkward Irish Girl Blogs

    Could you do this with butternut squash also? It’s hard to get pumpkin here, especially those little ones – I don’t think I’ve seen them before!

    • Laura

      I like the squash idea too but wonder where you are from? Ireland maybe, just a wild guess. I have 20 such pumpkins sitting on the counter right now that i wish I could share with you! Don’t really need them.

      Love the bourbon addition, such great flavor additive.

      • Aine @ Awkward Irish Girl Blogs

        Yes, Ireland! We get pumpkins here, but people only use them for decorating really so they’re not in the supermarkets anymore. I’d love to know the postage for a pumpkin – I think it might be a little expensive somehow…

        • Shaina

          What about seeds?!? Postage for pumpkin seeds shouldnt be too bad then you could try growing them yourself :)

    • Tracy

      You should be able to- I’d adjust the sweetness to your liking though!

  • Tori@Gringalicious.com

    Pumpkin butter is so good! I can’t wait to try this recipe!

  • Marcella

    There is something about the shine on that butter that makes me want to lick my computer screen.

  • Mallory @forkvsspoon

    So, I need to buy pumpkins. Has anyone tried canned pumpkin? Tracy – it looks amazing. I bought a jar from Trader Joes the other day with hopes of sharing it and slathering it on toast…however, it never made it past a spoon that then went straight into my gullet. So not sorry!

  • Jessica H.

    Pumpkin. Bourbon. I’m so into this! Pinning for later.

  • Monique @ Ambitious Kitchen

    Sounds absolutely fabulous. Have you tried Pumpkin butter swirled in a little greek yogurt? So good!

  • kelly @ livelovepasta

    i have never had pumpkin butter, clearly i’m really missing out. this looks beyond.

  • Amanda

    How would you alter the recipe for the crock pot? I’m all about maximizing my cook space and time using the slow cooker.

    • Tracy

      I’ve looked up a few recipes online using a crockpot for pumpkin butter. I think you’re supposed to cook it on low for 2-4 hours. You’re going to want to take the lid off for the last hour so that you can get rid of some moisture!

      • Lindsey

        Piggybacking off the question above — Would it be appropriate to add the bourbon when cooking the butter in the crock pot, or would it have trouble simmering the alcohol out?

        Looks relish! Trying it this week!

  • Laura Hager

    Yum! That looks amazing! Plus, the jars turned out really cute too. It would make a great gift!

  • Abby @ The Frosted Vegan

    I love that this looks like caramel, LOVE!

  • Millie | Add A Little

    Looks so good Tracy – I’m obsessed with vitamix’s – totally need one in my life!

  • susan

    any thoughts on how to can the final product for longer shelf life?

  • Jennifer @ Show Me the Yummy

    This looks incredible! I love my Vitamix…definitely my favorite kitchen tool. :)

  • HeatherChristo

    So incredible! I am obsessed with my vitamin!!

  • Emily

    How much does this make, Tracy?

  • Kim

    I’ve got some leftover puréed toasted pumpkin to use up– any idea about how many cups of pumpkin purée you used so I can scale down the recipe?

  • Lisa @ Healthy Nibbles & Bits

    These make such great gifts! I also got really excited when I saw all that washi tape and colored masking tape on your labels! I’m a bit washi tape obsessed right now!

  • kayla

    So glossy and pretty– sounds delicious too!

  • Amy @ Thoroughly Nourished Life

    This would definitely be a surprising addition to our Aussie Christmas gifts. Usually we get mountains of rosella jam, or lemon butter (both of which are most welcome in our house). This year I am hoping to make some of our gifts because there is just something about a personal touch that sometimes seems lacking nowadays. Plus, everyone has all the stuff they need, why not give them delicious treats instead. Thanks for the Christmas planning help Tracy :)

  • Emily @ Life on Food

    It is moments like this that I wish you could reach through computer screens. I so want to dip my finger in that bowl.

  • Karishma

    Love the bourbon in this!! I am actually going to make some squash&pumpkin butter myself tomorrow.

  • Heidi - Apples Under My Bed

    Lordy this looks good!! Screams “crepe filling” to me. With coconut whipped cream? Whoa. x

  • dana

    Dis was some serious food porn. like WHOA. I just ordered a Vitamix of my own and can’t wait to get my hands on that bad boy! Glad you’re a fan as well.

  • Liz @ Floating Kitchen

    Looks so good, Tracy! Great idea for a hostess or holiday gift. I love giving homemade gifts at the holidays, but usually the last thing people need is another tray of cookies. So I always try to think of something that has a longer shelf life and can be enjoyed after the fact. This is PERFECT for that! Love it!

  • Rachel

    I love you’re measuring cup like shot glasses! Where did you find them??

  • Suzanne

    I made this luscious stuff yesterday!! Wow!!
    Put it in my vanilla Greek yogurt this morning!! YUM!
    Then added it to my coffee for a Maple Bourbon Pumpkin Latte!!

    Double YUM!!

    p.s. Your recipe left out salt, but I could tell you added some
    From your photos!

  • Erin

    I want to use this to fill window pane cookies. Do you think it will bake well? A Beautiful Mess posted Pie Crust Cookies that gave me the idea.

  • Erin

    I made the butter last night and put it on carrot apple muffins this morning. So good! I can’t wait to try it in the cookies. Thanks Tracy!

  • shalane

    What size cans of pumpkin puree?

  • Tracy | Pale Yellow

    So fun! Pumpkin butter is delicious on its own, it must be magical with maple syrup and bourbon!

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  • Kelsey

    I’d also like to know how much (ish) pumpkin in terms of cups. I baked and froze A TON of pumpkin, so I can’t measure by the pumpkin now. You mentioned two cans earlier, but I didn’t see a response to the size of can. I’m guessing the recipe would be about 4 cups pumpkin? Can’t wait to make it!!

  • Stephanie

    Hey Tracy. I’m totes making this for holiday gifts. I’ve only got a leftover bottle of Jack Daniels. I don’t drink bourbon or whiskey, so don’t really want to buy another bottle from that liquor family. Will Jack do the trick? Will the flavor be much different you think?

  • Dee

    Making this recipe for holiday gifts. Can you let me know if this recipe is technically gluten free – i would think so, but not 100%.

    Thanks!

    • Tracy

      I can’t imagine what wouldn’t be gluten free in this recipe. I suppose if you don’t use pure maple syrup, that might be a culprit?

  • Jaynelle

    I just ordered a Vitamix Blender and I cant wait to try this recipe!

  • Maple bourbon pumpkin butter | Foodie Fling

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  • Susanne

    Tracy: Made this last year and it was fantastic for gift giving. EVERYONE wanted more! I would like to do it again, but earlier so I’m not so jammed up in the holiday kitchen. Can I put it up in jars by canning it in a hot water bath??? It’s now 9/20/15 and I don’t want to start putting this up in jars if it only lasts 3 months on a shelf or fridge. Any thoughts???? Anyone can this recipe? Thanks a billion!

    • Tracy

      Oh gosh…when things are canned I just risk it sometimes. I have a jar of tomatoes in my pantry right now that has been there for three years…. I’m really not a good person to ask….which is why I don’t have a canning blog.

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