Spiced Pumpkin Butter

Turn pumpkin puree into Spiced Pumpkin Butter with this delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.

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Reviews (0)

4.0 by 58 people

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  • Makes: 36 servings
  • Serving Size: 2 tablespoons
  • Makes: Makes 4-1/2 cups
  • Prep: 15 mins
  • Cook: 25 mins

Spiced Pumpkin Butter

Directions

  1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
  2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
  3. To serve, top with chopped nuts.

Pumpkin Puree

Directions

  1. Preheat oven to 375 degrees F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
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Nutrition Facts (Spiced Pumpkin Butter)

  • Per serving:
  • 35 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 17 mg sodium,
  • 9 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)

58 Ratings
266 Days Ago
I live in India. Maple syrup is not available. Any alternative?
266 Days Ago
I live in India. Maple syrup is not easily available. Please advice
280 Days Ago
I live in Bolivia and we do not have Maple syrup. Any substitutes?
Sandi Korevaar 684 Days Ago
Sounded good until you put maple syrup in it. This may come as a shock, but not only is the real thing prohibitively expensive far a fair number of people, there's a lot of people like me who just plain don't like it.
Sharon Shaw 1043 Days Ago
can't wait to try this recipe
Annette Seljehaug 1401 Days Ago
Im allergic to apples, can one use something else in stead off apple juce in the recipe?

I also have nut allergies so I'm a bit unsuer about the nutmeg too,

I can eat peanuts to some degree, it only creates a mild irritation,

but I'm carefull about it (newer in the middle of allergy season),

but the reaction can be quite severe with other nuts, espesially hazelnuts.

could someone advice, on other optionals for the recipe.
Judy Hall Gray 1413 Days Ago
It sounds great, can you water bath can it as well? Anyone tried that - how long does it need to process?

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