Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin Spice Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2019 Print Rate It 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. Rate it Print