How to Make Pumpkin Butter

Keeping with this week’s theme, here is another great pumpkin recipe that one of our readers submitted. Pumpkin butter is a great seasonal treat that you can use on your morning toast, bagel, dinner rolls and even on fruit. Also, with this recipe you have the option of making it on the stove or in the crock pot.

Pumpkin Butter-from Kat G., Texas

Ingredients

  • 4 c. homemade pumpkin puree OR 1 29-ounce can of solid pack pumpkin
  • ¾ c. apple juice
  • 1 tsp. ginger
  • ½ tsp. cloves
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 ½ c. sugar

Combine pumpkin puree, apple juice, spices and sugar in a large saucepan; stir well. Bring mixture to a boil.

Reduce heat and simmer for 30 minutes or until thickened, stirring frequently.

Transfer to a sterile container and chill in the refrigerator until serving.

You can double the batch and make it in the crock pot instead. It works well with no splattering or stirring. 4-6 hours on low in slow cooker makes it easy, and there is no mess.

Make your own pumpkin puree! Check out this article for a step-by-step process.

 

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Tammy Harris on Facebook
9 years ago

Thanks Leanne, I am definately going to make this! Health and happi es to you and yours!

Jacque
Jacque
1 month ago

Can you preserve this by water bath canning like apple butter

Jane Stoner
Jane Stoner
19 days ago

The Pumpkin Butter Recipe lists
A 3/4 c apple juice
A 1/2 t cloves
Not sure what the “A” with a line over it stands for. Or, is it not supposed to be there.

Alicia Spears
Alicia Spears
2 days ago

This is a fantastic recipe ! I tried it and it was delicious. The next time I made it, I increased the spices because that’s how I like it. Also, did half honey & half sugar because I’m trying to watch my sugar intake but I can’t recommend this one enough. Everyone who’s tried it can’t believe it’s home made ! It’s so easy to make and has all the flavors of fall.

For anyone wondering, it is not safe to water bath can pumpkin puree. Sorry. There’s a very technical explanation behind it but basically the puree is too thick to ensure uniformly proper temps & therefore not safe to can. There’s a very good article covering the topic on the website FoodIn Jars – which is not my site. I just learned about it from her

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