Pumpkin Maple Spread Recipe

Posted April 12th, 2016 by Jarod

Pumpkin Maple Spread

Wondering what to do with all the extra pumpkins in your garden this year? This is a great recipe to use those extra pumpkins up. Or perhaps you were cleaning out a cupboard and found a few extra cans of pumpkin puree. Whatever the case, this recipe will help you to use it up and enjoy it at the same time.

An unusual spread for those times when you want something just a little bit different.

This spread is delicious served over pancakes, waffles or even just toast. Careful, teens will want to eat it straight from the jar.


3 1/4 c. (*fresh baked or use 30 oz. can) pumpkin puree

1 c maple syrup (may use up to 1 and ½ cup according to taste if desired)

1/2 c. lemon juice

2 tsp. ginger

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. nutmeg

1/4 tsp. cloves

4 1/2 c. sugar (use up to 6 cups if you prefer a sweeter spread)

Combine pumpkin puree, lemon juice, ginger, cinnamon, allspice, nutmeg and cloves in large saucepan. Heat to boiling, stirring constantly.

Gently stir in maple syrup.

Slowly add sugar. Heat to full rolling boil, stirring constantly. Continue boiling, stirring frequently, Cook approximately 10 minutes or until spread holds it’s shape when dropped onto a cold plate (spread will thicken as it cools).

Remove from heat and skin off foam.

Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes.

Cool undisturbed for 12 hours. Makes about 12 half pints.

Serve chilled or warmed over your favorite breakfast pancakes, waffles or toast. You’ll also enjoy this delicious taste treat when you try it heated and used as an ice cream topping. For an unusual taste treat try spreading it between two slices of fresh bread and eat it like a sandwich.

No matter which way you serve it, this recipe is a winner with the entire family.

 * To bake pumpkin heat oven to 375 Fahrenheit. Cut pumpkin open and remove seeds and stringy pulp. Slice pumpkin into sections and place on baking sheet cut side up. Bake until fork can easily pierce the pulp. Remove from oven. When pumpkin is cooled use a fork or spoon to remove pumpkin from skin and mash it up in a mixing bowl with a potato masher. This method works great for preparing your pumpkin for this recipe.

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