SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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
  • 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)

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
  • 2 1/2  pounds  pie pumpkins

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe