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Spiced Pumpkin Butter

Warm baking spices and the spark of ginger and lemon juice make this pumpkin butter recipe the best ever. It's an easy food gift you'll be proud to share.

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  • Makes: 36 servings
  • Serving Size: 2 tablespoons
  • Yields: 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.

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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