Wednesday, October 15, 2014

Homemade Amaretto Spice Pumpkin Butter

So all those pumpkins I roasted and made puree out of awhile back?  Except for the Tarragon Roasted Pumpkin Hummus I made, it all went into the freezer for future use.

Last weekend I was thinking about how I've always wanted to make pumpkin butter. So I defrosted a bunch of the puree and started to experiment. 

Amaretto flavor inspired me because I had a surplus of a homemade version on hand and, of course, always have almond flour for my obsessive French macaron making.

At first I wasn't sure about the pumpkin amaretto flavor combination.  However, adding the agave and vanilla better defined the taste and seemed to smooth it out. 

Mix with vanilla ice cream, greek yogurt or spread on a cracker. There are so many uses for this delicious pumpkin butter. 

Homemade Amaretto Spice Pumpkin Butter


  • 1 cup almond flour or finely ground raw almonds
  • 4 cups pumpkin purée (I used homemade*)
  • 1 cup brown sugar
  • 3/4 cup amaretto liqueur (I used homemade. Recipe found here)
  • 3 tablespoons agave syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon allspice powder
  • 1/4 teaspoon clove powder

  • Heat up a large skillet over medium heat.
  • Sprinkle the ground almonds over the bottom of the pan. Stir with a wooden spoon just until the almonds are toasted.
  • Add the puree to the almonds. Stir to combine.
  • When the puree is warm, add the brown sugar and stir until the sugar has melted completely into the puree.
  • Add the amaretto, agave and vanilla and stir to combine.
  • Whisk together the cinnamon, allspice and cloves. Sprinkle over the mixture and mix in.
  • Lower the heat and let the mixture simmer for 5-8 minutes.
  • Remove from heat and transfer to jars. How to sterilize jars found here.
*For the roast pumpkin purée:
  • Preheat oven to 375 degrees F.
  • Place the whole pumpkin on a baking sheet lined with aluminum foil and roast for 15 minutes.
  • Remove from oven and carefully slice off the stem and cut the pumpkin into quarters.
  • Return the pieces to the oven and roast for another 40 minutes or until you can easily run a fork through the flesh and skin of the pumpkin.
  • Remove the pumpkin pieces from the oven and let cool completely.
  • Scrape out the stringy flesh and seeds and set aside.
  • Use a spoon to scoop out the flesh and transfer to a food processor. Discard or compost the outer skins.
  • Purée the pumpkin flesh in the processor until smooth.


  1. Very Tempting. I've never worked with Almond flour before. Might have to give this a try!

  2. I used to LOVE amaretto! I'll have to remember this for next time I make pumpkin butter.

  3. I think it is fabulous that you put this combination together. It sounds delicious!


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