Pumpkin Butter I94 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. Originally submitted to ThanksgivingRecipe.com.” - 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 (5 total)
- 313 cal
- 0.8 g
- 79.1 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure canner. ..." See moreIf you freeze this it will be fine. "
"I made this over the Christmas holiday season and gave some as gifts. I did double the recipe and tweaked the spices to suit my taste. (I used pumpkin pie spice and only a little bit of ginger.) I wil..." See morel definitely make it again. I canned it and gave the jars away to friends. I was told last night by one couple that received one,that the jar was licked clean. That is a sign of a good recipe as far as I am concerned! We put this pumpkin butter on Grandma Johnson's scones. It was delicious. I added this to my personal recipe book tonight.(I loved it enough to hand write it on a recipe card!) Thanks Eleanor!"
"I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and loved it. My husband really loved it and wanted more. I made a double batch of this and we liked it as well a..." See mores the store-bought kind. We have since made many more jars and are giving them as gifts for the holiday season."
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