Pumpkin Butter II

Pumpkin Butter II

28
Sara 0

"This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat."

Ingredients {{adjustedServings}} servings 46 cals

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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. Transfer to sterile containers, and chill in the refrigerator until serving.
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Reviews 28

  1. 31 Ratings

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Janelle
12/27/2003

Great recipe! I reduced the sugar to no more than equal to the amount of pumpkin. And I substituted a cup of brown sugar as well. This was simple and quick!

nadine
9/4/2006

Wonderful recipe! Very quick and easy to make. I, too, substituted brown sugar for 1 of the cups of sugar and it came out great! A nice addition to my holiday baskets!

Caroline
1/25/2011

I rated this 5 stars because it is a great base recipe. I made it exactly as stated, but next time will make some changes. I found it to be sweeter than I like, so next time I'll be lowering the amount of sugar by about half. I also like butters a bit thicker so will be cooking it a bit longer as well. But all in all, it is a wonderfully easy, quick, tasty recipe.