Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin Spice Butter By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 29, 2019 Print Share Share Tweet Pin Email Yield: 2 cups This sweet, fall-flavored butter is a treat at breakfast on toast or muffins. Ingredients 1 two-pound sugar pumpkin, seeded, peeled, and cut into 2-inch chunks ½ cup packed dark-brown sugar ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 teaspoon freshly grated ginger 2 tablespoons freshly squeezed lemon juice, strained Directions Heat oven to 350 degrees. Place pumpkin in a roasting pan, and cover tightly with foil. Bake until pumpkin is very tender, about 45 minutes. Transfer pumpkin pieces to the bowl of a food processor, and process until smooth. Place pureed pumpkin into a medium saucepan, and cook over medium-low heat, stirring often, until very thick, about 25 minutes. Add brown sugar, cinnamon, nutmeg, ginger, and lemon juice; cook until sugar is dissolved, about 5 minutes. Cool and serve, or store in the refrigerator up to 1 week. Print