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Spiced Pumpkin Butter

Makes: 36 servings
Serving size: 2 tablespoons Yield: Makes 4-1/2 cups
Prep 15 mins Cook 25 mins
Spiced Pumpkin Butter
Ingredients
  • 4  cups  Pumpkin Puree 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.

Pumpkin Puree
Makes: 12 servings
Yield: 1 3/4 cups
Prep 15 mins Bake 375°1 hr
Ingredients
  • 2 1/2  pounds  pie pumpkins
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)
  • Servings Per Recipe 36,
  • cal. (kcal) 35,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 9,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

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