Recipes and Cooking Spiced Pumpkin Butter 5.0 (2) 2 Reviews Turn pumpkin puree into Spiced Pumpkin Butter with this delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 22, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 36 Yield: Makes 4-1/2 cups Jump to Nutrition Facts Ingredients 4 cup Pumpkin Puree or two 15-oz. cans pumpkin 1 ¼ cup pure maple syrup ½ cup apple juice 2 tablespoon lemon juice 2 teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt Chopped hazelnuts (optional) Pumpkin Puree 2 ½ pound pie pumpkins Directions 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. 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. To serve, top with chopped nuts. Pumpkin Puree Preheat oven to 375°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. Rate it Print Nutrition Facts (per serving) 35 Calories 9g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 35 % Daily Value * Sodium 17mg 1% Total Carbohydrate 9g 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.