Pumpkin Butter171 Reviews
“This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.” - by Eleanor Johnson
Original recipe yields 5 - 1/2 pint jars
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Transfer to sterile containers and chill in the refrigerator until serving.
Amount Per Serving (40 total)
- 39 cal
- 0.1 g
- < 1%
- 9.9 g
Based on a 2,000 calorie diet
Reviews (171)Rate This Recipe
"I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too t..." See morehick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts."
"Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office. ..." See more"
Tangy Pumpkin Butter
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