Hazelnut-Pumpkin Butter
Created by: Executive Chef Kevin Hermann
Cook Time: 25 mins, 40 mins; Prep Time: 15 mins

2ea Pie Pumpkins, Split, Seeded
3C Apple Cider
1C Sugar
1t Cinnamon
2T Maple Syrup
½t Clove
½C Hazelnuts, Toasted, Chopped


1. Place pumpkins cut side down on a baking tray and roast for 25 mins at 375ᵒ. Pumpkins will begin to brown and the skin will begin to shrink away from the pulp. Remove from the oven and allow the pumpkin to cool to room temperature.

2. Scrape pulp from the pumpkins and place in a medium sauce pot. Add remaining ingredients and stir together. Simmer over medium-low heat until liquid has reduced by half. Stir often to prevent ingredients from sticking to the bottom of the pot.

3. Using an immersion blender, puree until completely smooth. Pour into a glass or ceramic bowl and cool to room temperature.

4. Place cooled pumpkin butter in refrigerator until under 40ᵒ. Keep for no more than 7 days.

Serve on freshly toasted sourdough bread with your morning coffee.

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