Today, let's take a look at how to make homemade pumpkin butter flavoured with spices. Part jam, part spreadable cream, it is delicious on toast or rusks or wholemeal bread, with that spicy touch we love so much, with cinnamon, ginger... and more. But let's start with the list of ingredients and the recipe.

The basic ingredients for the spiced pumpkin butter recipe

Choose a pumpkin with firm, not too watery flesh. The ideal variety for this recipe is butternut (the yellow, pear-shaped pumpkin, which you have probably seen before). Alternatively, you can use a Mantovana pumpkin.

The quantities given are sufficient to fill a classic 250 g jam jar.

    You will need 250 g of fresh diced pumpkin (you can also substitute ready-made pumpkin purée if you are short on time, as many Anglo-Saxon recipes suggest). Weigh the diced pumpkin, peeled and seeded, to get a better idea of the quantities.

• 50 g brown sugar
• 100 g water
• Spice mix
• Ginger, cinnamoPumpkin butter must include ginger, cinnamon and a pinch of nutmeg.
      But if you prefer more intense flavours, we recommend adding a pinch of ground cloves and Jamaican allspice.
  
  Place the pumpkin in a large saucepan and mix it with the sugar and spices before adding the water.
  
  Once the pumpkin and spices are mixed together, add the water and cook over a moderate heat, stirring frequently, until the pumpkin pulp has reached the right consistency. Blend it to make your pumpkin butter creamy and smooth, and leave it to cool before pouring it into an airtight glass container.
  You can store it in the refrigerator for up to a week.
  
  We have suggested the simplest version, but there are also alternatives, with apple pulp and peanut butter.