Ticonderoga Farms: Autumn Pumpkins (Roasted Pumpkin Butter)

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Andrea Meyers - Ticonderoga Farms pumpkin patch

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Autumn at Ticonderoga Farms means pumpkins, hayrides, and plenty of outdoor fun in their huge play area. Their pumpkin patch is a short walk from the entrance or the hayride will take you right there, though I recommend the hayride, which takes you around the bamboo maze and part of the Christmas tree forest. It’s a fun autumn tradition and my boys were screaming, “This is the best hayride ever!” They enjoyed seeing all the Halloween displays and prop animals throughout the ride.

Choosing a pumpkin turned out to be a challenging task for the boys, as one pumpkin after another was inspected and rejected. When each had finally chosen the perfect pumpkin, we hopped back on the hay wagon and finished the ride. We ended our farm adventure at the huge outdoor slide, which is a man-made hill with six slides around it. It’s the old-fashioned kind, where you sit on a blanket and speed down the hill, and the boys ran right back up the hill after each trip down. By the time the farm closed, the boys were thoroughly worn out. They happily carried their pumpkins back to the car and asked when we could come back. Soon, very soon.

Ticonderoga Farms in Autumn

Top Gun and Monkey Boy decided they didn’t want us to eat their pumpkins just yet, but Hockey Guy was very agreeable, and we’ve all enjoyed this pumpkin butter. Roasting the pumpkin brings out the natural sweetness, so you can use less added sugar. To play around with flavors, use whatever mix of spices you use in pumpkin pie, and store-bought pumpkin pie spice mix works well, too. Star anise and cloves also make an interesting addition, just go lightly with those stronger flavors.

Andrea Meyers - Roasted Pumpkin Butter


Makes 1 to 1-1/2 cups.


baking sheet, lined with foil and lightly coated with canola oil cooking spray
1-quart saucepan
immersion blender or jar blender


1 small pie pumpkin (aka sugar pumpkin), roasted
3 tablespoons light brown sugar or raw sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg


Roast the pumpkin according the directions (linked above). Scoop the roasted pumpkin out of the skin and put it all in a 1-quart saucepan. Stir in the brown sugar, cinnamon, ginger, allspice, and nutmeg and cook over medium heat until the sugar dissolves and the mixture is heated through. Blend with the immersion blender or in a jar blender until smooth. Store in a jar in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

More Recipes with Pumpkin

Andrea Meyers - How to Roast a Pumpkin and Make Pumpkin Puree Andrea Meyers - Spicy Pumpkin Whoopie Pies Andrea Meyers - Spiced Pumpkin Waffles

More Recipes with Pumpkin From Around the Blogs

Gluten-Free Goddess – Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

Kalyn’s Kitchen – Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans

Pinch My Salt – Pumpkin Doughnuts

Food Blogga – Pumpkin Chocolate Chip Pecan Muffins

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]


  1. says

    MMMMMM,…Your spiced roasted pumpkin butter looks, so wonderful & tasty too!
    A must try recipe! ;)

    You have a cool food blog! Many greetings from a foodie from Brussels, Belgium!

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