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Spiced Pumpkin Butter
Ingredients
- 4 cups Pumpkin Puree (see Recipe Center) or two 15-oz. cans pumpkin
- 1 1/4 cups pure maple syrup
- 1/2 cup apple juice
- 2 tablespoons lemon juice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Chopped hazelnuts (optional)
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.
Nutrition Facts
(Spiced Pumpkin Butter)
- Servings Per Recipe 36,
- cal. (kcal) 35,
- carb. (g) 9,
- sodium (mg) 17,
- Percent Daily Values are based on a 2,000 calorie diet
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