After months of nurturing it in the garden, pumpkins rewards you with their beautiful round curves. But, as gardeners, once faced with this lovely orange fruit, the question arises: how to devour it? Forget the classic soup, the traditional pie, or even the Halloween lantern (although?). Why not try your hand at pumpkin butter? Follow the guide to transform your precious pumpkin into a creamy and delicious treat that will surprise more than one palate!

pumpkin butter with apples

Which variety of pumpkin to choose?

Depending on its variety, the pumpkin (or squash) can offer a range of flavours and textures. Here’s a small selection of our favourite varieties:  

  • Pumpkin 'Rouge Vif d'Etampes' (Cucurbita maxima 'Rouge Vif d'Etampes'): With its bright colour and tender flesh, this heirloom variety is ideal for soups and purées, but also for making delicious butter.
  • Halloween Pumpkin 'Jack O'Lantern' (Cucurbita Pepo 'Jack O'Lantern'): The star of Halloween lanterns, but behind its carved smile, it hides sweet flesh perfect for butter.
  • Halloween Pumpkin 'Spooktacular' (Cucurbita pepo 'Spooktacular'): Another star of October festivities, this variety offers tasty and dense flesh.
  • Pumpkin 'Jaune Gros de Paris' (Cucurbita maxima 'Jaune Gros de Paris'): A pumpkin with smooth skin and juicy, sweet flesh. Its melting texture makes it a top choice for this recipe.

If you’re looking for alternatives:

  • The Musquée de Provence: valued for its melting texture and nutty flavour, it adds a unique taste to your butter.
  • Butternut: its sweet and slightly sugary flesh is perfect for making pumpkin butter.

Each variety will bring a different touch to your butter. It’s up to you to choose the one that inspires you the most!

Did you know? Although the term "pumpkin" is commonly used, it actually belongs to the species Cucurbita pepo, while the squash is mostly from the species Cucurbita maxima. The terms "pumpkin" and "squash" are often mixed up.

squashes, pumpkins and squash in the garden

How to make pumpkin butter?

Necessary ingredients:

  • 500g of pumpkin flesh (or squash, depending on your choice)
  • 2 large apples (variety of your choice, but tart apples work well)
  • 3 to 4 tablespoons of sugar (adjustable to taste)
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • A pinch of salt

Recipe:

1- Wash, then peel and cut the pumpkin and apples into small pieces, removing the seeds and cores from the apples.

Tip: Save the pumpkin or squash seeds to plant next season or to roast!

2- Place the pieces of pumpkin and apple in a saucepan.

3- Add a splash of water to prevent the fruit from sticking.

4- Cook over medium heat for about 20 to 30 minutes, or until the fruit is tender.

5- Drain the mixture.

6- Transfer the cooked fruit to a blender.

7- Add the sugar, cinnamon, nutmeg, and a pinch of salt.

8- Blend until you achieve a smooth and homogeneous texture.

9- Pour the butter into sterilised glass jars.

10- Seal the jars and store them in the refrigerator. Use within 2 weeks or freeze for longer storage.

This pumpkin and apple butter pairs perfectly with toast, cakes, or even meats. You can also use it as a base for sauces or dressings.

pumpkin butter, cinnamon, gingerbread