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

Pumpkin Butter

Yield: 4 half-pints
Prep 15 mins Cook 25 mins
Pumpkin Butter
  • 4  cups  Pumpkin Puree or two 15-ounce cans pumpkin
  • 1 1/4  cups  pure maple syrup
  • 1/2  cup  apple juice
  • 2  tablespoons  lemon juice
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground nutmeg
  • 1/4  teaspoon  salt

1. In 5-quart heavy pot, combine Pumpkin Puree, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, about 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle pumpkin butter into clean half-pint or pint freezer containers or jars, leaving 1/2-inch headspace; seal. Store in the refrigerator.

Nutrition Facts (Pumpkin Butter)
  • cal. (kcal) 35,
  • carb. (g) 9,
  • sodium (mg) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

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