Pumpkin Butter II

Pumpkin Butter II

27 Reviews 1 Pic
Recipe by  Sara

“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.”

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Adjust Servings

Original recipe yields 5 cups



  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 (27)

Rate This Recipe


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!



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!



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.

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Amount Per Serving (80 total)

  • Calories
  • 46 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 11.8 g
  • 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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Pumpkin Butter


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Tangy Pumpkin Butter