Pumpkin Maple Butter is ready to ship!

Posted on September 26, 2017  /   Posted in Blog Posts

This pumpkin curing in the greenhouse at Rabbit Hill is the variety Winter Luxury. Amy Goldman calls this fruit “the finest pie stock pumpkin in the land”, and we could not agree more!

  With a heritage that dates back to 1893, we grow over 100 pounds of Winter Luxury pumpkins, and harvest in late September. The pumpkin is baked, seeded and pureed. Then we set to work to make pumpkin maple butter.

To the puree is added organic maple syrup from Kinney Sugarhouse, a touch of brown sugar, spices and lemon juice. As this mixture cooks, it becomes smooth and velvety, with a tremendous pumpkin flavor.

We then put it this delicious butter in a jar for you to enjoy!

Our family’s favorite way to enjoy Pumpkin Maple Butter is Pumpkin Maple Cheesecake Bars

Pumpkin Maple Cheesecake
Pumpkin Maple Cheesecake Bars
These tasty treats are a snap to make in your food processor.
Pumpkin Maple Cheesecake Bars
These tasty treats are a snap to make in your food processor.
Pumpkin Maple Cheesecake
  • 1 10 ounce package gingersnap cookies
  • room temperature butter
  • 2 8 ounce packages cream cheese
  • 1/2 cup cane sugar
  • ½ cup butter room temperature
  • 1 jar Pumpkin Maple Butter (1 ½ cups)
  • 2 large eggs
Servings: squares
  1. Preheat the oven to 350 degrees. Grease an 8” x 10 “ pan.

    In the bowl of your food processor, process the cookie crumbs until fine. Then blend in the butter and pulse until combined. Pour into your pan and pat down.

    Without washing the food processor, add the cream cheese, cane sugar, eggs and Pumpkin Maple Butter. Process until smooth. Pour into the pan and smooth the top with a spatula.

    Bake until set, about 30 minutes. Let cool on a rack. Cut into squares and serves. Makes 18 squares.

Recipe Notes

Nutritional analysis per square: 180 calories, 3 grams protein, 18 grams
carbohydrates, 12 grams fat, (0 grams trans fat), 170 mg. sodium, .6 grams  fiber.

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It is sure to be a hit at Emily and Kent’s wedding on September 30!


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