Skip to main content
Bread

Pumpkin Butter

A butter‑like spread made by boiling pumpkin and concentrating its juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Pumpkin Butter

Ingredients

Directions

Prepare the pumpkins

  1. Remove the seeds from one pumpkin.

  2. Cut it into small pieces.

  3. Boil until soft.

  4. Cut the three other pumpkins into pieces.

  5. Boil until soft.

  6. Place the boiled pumpkin pieces in a coarse bag.

  7. Press out the juice.

Make the butter

  1. Add the juice to the first pumpkin.

  2. Boil for ten hours or more, stirring often, until it thickens to a butter-like consistency.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pumpkin
Provides the bulk of the flesh and juice that cook down into the butter.

The step that matters

Boil for ten hours or more, stirring often. Long, slow reduction drives off water so the mixture thickens into a spreadable butter. Stirring often keeps the bottom from scorching as the sugars concentrate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes