"This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake. Originally submitted to ThanksgivingRecipe.com." — Eleanor Johnson
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1 (29 ounce) can
canned pumpkin puree
1 1/2 cups
This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure canner. If you freeze this it will be fine.
Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it again or not.
I made this over the Christmas holiday season and gave some as gifts. I did double the recipe and tweaked the spices to suit my taste. (I used pumpkin pie spice and only a little bit of ginger.) I will definitely make it again.
I canned it and gave the jars away to friends. I was told last night by one couple that received one,that the jar was licked clean. That is a sign of a good recipe as far as I am concerned!
We put this pumpkin butter on Grandma Johnson's scones. It was delicious.
I added this to my personal recipe book tonight.(I loved it enough to hand write it on a recipe card!) Thanks Eleanor!
I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and loved it. My husband really loved it and wanted more. I made a double batch of this and we liked it as well as the store-bought kind. We have since made many more jars and are giving them as gifts for the holiday season.
I just made this recipe to serve with warm bread and give as guest gifts for a huge party I recently had. Not only was it the first to go, but everyone has asked me for the recipe. Everyone absolutely loved it, and I enjoyed making it. Thanks Eleanor!!
I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...
Wonderful! Used real pumpkin rahter than canned and was just as good!
This is great! I got five 1/2 pints out of my batch. It's like spreadable pumpkin pie, but sweeter! I had added the 1/2 c brown sugar along with the 1 1/2 c white sugar. I'm spreading it on Grandma Johnson's Scones!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Butter I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 7
These moist muffins are bursting with spice and pumpkin flavor.
See an easy recipe for a light version of pumpkin flan.
See how to make delicate pumpkin pancakes.