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Perfect Pumpkin Charcuterie Board with Homemade Maple Butter

pumpkin charcuterie board - featured image
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A stunning fall charcuterie board featuring roasted sugar pumpkin, creamy maple butter, aged cheeses, fresh fruit, and crunchy nuts. Perfect for gatherings, this board is naturally gluten-free, customizable, and visually impressive.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2–3 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ½ cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cinnamon
  • 8 ounces aged cheddar
  • 4 ounces soft goat cheese
  • 4 ounces brie
  • ½ cup candied pecans
  • ½ cup dried cranberries
  • ¼ cup honey
  • 1 apple, thinly sliced
  • 1 pear, thinly sliced
  • 8–10 ounces assorted crackers
  • Fresh herbs for garnish (rosemary, thyme, or sage)
  • Optional: prosciutto or salami

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the sugar pumpkin in half from stem to base. Scoop out seeds and stringy pulp.
  3. Brush cut sides with olive oil and season with salt, pepper, and cinnamon. Place cut-side down on baking sheet.
  4. Roast for 35-45 minutes until tender. Let cool for 10 minutes, then peel and slice into 1-inch wedges or cubes.
  5. While pumpkin roasts, make maple butter: In a small bowl, combine softened butter, maple syrup, sea salt, and cinnamon. Stir until smooth.
  6. Take cheeses out of fridge 20 minutes before serving. Slice cheddar into wedges or cubes, cut brie into large wedges, and place goat cheese in a small bowl or directly on board.
  7. Thinly slice apple and pear. Toss apple slices in lemon juice to prevent browning.
  8. Assemble board: Place small bowls for maple butter and honey as anchors. Arrange roasted pumpkin clusters, cheeses, fruit, pecans, cranberries, and crackers around the board.
  9. Add prosciutto or salami if using, folding into loose ribbons. Garnish with fresh herb sprigs.
  10. Let board sit at room temperature for 15 minutes before serving.

Notes

Roast pumpkin until truly tender; undercooked pumpkin is fibrous. Don’t skip salt in maple butter—it balances sweetness. Let board sit out 15 minutes before serving for best flavor. Make extra maple butter; it keeps in fridge for up to 2 weeks. For candied pecans: toss ½ cup pecans with 1 tablespoon maple syrup, pinch salt, dash cinnamon; bake at 350°F for 8-10 minutes. Avoid overcrowding the board.

Nutrition

Keywords: pumpkin charcuterie board, fall charcuterie, maple butter, roasted pumpkin, gluten-free appetizer, fall entertaining

Find it online: https://bakebeam.com/perfect-pumpkin-charcuterie-board-with-homemade-maple-butter/