“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
Ingredients
Adjust Servings
Original recipe yields 5 - 1/2 pint jars
Directions
- 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.
Nutrition
Amount Per Serving (40 total)
- Calories
- 39 cal
- 2%
- Fat
- 0.1 g
- < 1%
- Carbs
- 9.9 g
- 3%
Based on a 2,000 calorie diet
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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."
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