Pumpkin Butter I Recipe
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Pumpkin Butter I

By: Eleanor Johnson 
"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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (92)

 

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Original Recipe Yield 5 - 1/2 pint jars
 

Ingredients

  • 1 (29 ounce) can canned pumpkin puree
  • 3/4 cup apple juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

Directions

  1. Combine pumpkin, 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. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 313 | Total Fat: 0.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 10, 2007 by VeggieBalls   view full review
This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 8, 2005 by MIKENDREA   view full review
I made this over the Christmas holiday season and gave some as gifts. I did double the recipe...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 15, 2004 by KELSEYCR   view full review
I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 30, 2003 by WINDYGRINS   view full review
I just made this recipe to serve with warm bread and give as guest gifts for a huge party I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 29, 2005 by Lazy Baker   view full review
I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 18, 2005 by MrsRick   view full review
Wonderful! Used real pumpkin rahter than canned and was just as good!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 21, 2006 by ONAMA   view full review
This is great! I got five 1/2 pints out of my batch. It's like spreadable pumpkin pie, but...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 3, 2011 by Cupcake Queen   view full review
Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 23, 2004 by EPIFANEEE   view full review
The ginger flavor was just too strong for my family's tastes. Although this recipe had a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 3, 2005 by KELLIE78   view full review
Taste like a pumpkin pie. I had it on toast and it was delicious.Plan to try this on pancakes....

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