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Pumpkin Butter II

Read Reviews (26)

"This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat." — Sara

Ingredients Edit and Save

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Pumpkin Muffins II

Easy Pumpkin Muffins

Sugar and Sweeteners

Original recipe makes 5 cups Change Servings

3 1/2 cups pumpkin puree
4 1/2 cups white sugar

1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin

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Directions

In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
Transfer to sterile containers, and chill in the refrigerator until serving.

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Reviews More Reviews

Most Helpful Positive Review

Dec 27, 2003

Great recipe! I reduced the sugar to no more than equal to the amount of pumpkin. And I substituted a cup of brown sugar as well. This was simple and quick!

—Janelle

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Most Helpful Critical Review

Nov 06, 2006

I'm a fanatic about trying new recipes for jams and jellies, so when I saw this recipe for pumpkin butter with such a great reviewer rating, I thought I hit the jackpot. You can't beat how easy it is to make, but I just thought it was way too sweet. I won't be making this recipe again.

—RachtheBach

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28 Ratings

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Sep 04, 2006

Wonderful recipe! Very quick and easy to make. I, too, substituted brown sugar for 1 of the cups of sugar and it came out great! A nice addition to my holiday baskets!

—nadine

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Jan 25, 2011

I rated this 5 stars because it is a great base recipe. I made it exactly as stated, but next time will make some changes. I found it to be sweeter than I like, so next time I'll be lowering the amount of sugar by about half. I also like butters a bit thicker so will be cooking it a bit longer as well. But all in all, it is a wonderfully easy, quick, tasty recipe.

—Caroline

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Dec 27, 2003

This recipie is fantastic. I brought a jar to work and everyone raved! I plan to make some more for the holidays. It is a little sweet, so remember that a little goes a long way.

—JKBAUER

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Dec 23, 2004

This is a great recipe. I like my "butters" on the thick side, so I cooked it longer than the recipe states. And, I did use a bit less sugar. Using pumpkin spice rather than using two or three separate spices is a great idea. Thank you!

—EPIFANEEE

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Nov 02, 2006

Please see the article from the University of Georgia Extension Office. Canning guidelines are revised periodically, so it's worth a quick web search to make sure it's still safe.

—lovetomunch

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Sep 22, 2008

I loved this recipe! It came out at just the right consistency. The only thing I changed was the amount of sugar. I used about a 1/2 cup less than this recipe called for. It's still plenty sweet!

—jenncooks

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Nutrition

Calories
46 kcal
2%

Carbohydrates
11.8 g
4%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.1 g
< 1%

Protein
0.2 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Butter II

Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories: 46
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 25mg < 1 %
Total Carbohydrates 11.8g 4 %
Dietary Fiber 0.1g < 1 %
Protein 0.2g < 1 %
Sugars 11.4g
Vitamin A 11 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.