Pumpkin Butter

Pumpkin Butter

187 Reviews 5 Pics
Eleanor Johnson
Recipe by  Eleanor Johnson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 - 1/2 pint jars

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Directions

  1. 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.
  2. Transfer to sterile containers and chill in the refrigerator until serving.

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Reviews (187)

Rate This Recipe
THEEVOYSHOLIDAYS
676

THEEVOYSHOLIDAYS

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 thick 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.

lovetomunch
440

lovetomunch

Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office.

DSHELSTEN
363

DSHELSTEN

Yummy recipe! Easy to make, but requires a little canning know-how. Mixture is thick so cooking is very splattery. I recommend stirring nearly constantly. Also, I found it very helpful to stir and mix with a wire whisk instead of a spoon.

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 39 cal
  • 2%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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