"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." — Eleanor Johnson
Watch video tips and tricks
1 (29 ounce) can
1 1/2 cups
I made a double batch of this tonight and it was simple and delicious. I did, however, add about double the amount of apple cider. The recipe says to cook and allow to THICKEN, but I felt it was too thick before I even began to cook it. I desired my pumpkin butter to end up about the consistency of apple butter, which is why I added the extra liquid. Just adjust your consistency according to your liking and it will turn out perfectly. I had it on buttered toast and it was divine and perfect for Fall. I have canned it (6 full pint jars with a double recipe) and will be decorating the jars with fabric, labels, and raffia tomorrow for gifts.
I love spicy pumpkin butter, but I didn't like all the ginger in this one. Next time I think I would just use pumpkin pie spice in place of all the spices or cut the ginger in half. I made this is a slow cooker on high for a few hours until it reached a consistency I liked. Worked well, no splattering and no stirring.
Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia Extension Office.
Yummy recipe! Easy to make, but requires a little canning know-how. Mixture is thick so cooking is very splattery. I recommend stirring nearly constantly. Also, I found it very helpful to stir and mix with a wire whisk instead of a spoon.
Absolutly wonderful! I used canned organic pumpkin, pumpkin pie spice and *no* added sugar except for a drizzle (about 1tablespoon) of real maple syrup and a few shakes of stevia powder (a natural safe sweetner); it came out sweet enough...I can't imagine adding the 1.5 cups of sugar the recipe calls for, totally un-needed. I did use about 1 cup of apple juice rather than the 3/4 C recommended as I like it a bit less thick. Put it in my crockpot and then canned after hot water bath. Would totally recommend to anyone, completely yummy and super easy to make.
We love it on toast and on whole wheat buttermilk pancakes instead of maple syrup for a nice change and less sugar.
This is a wonderful recipe! I doubled the batch and used my crockpot instead of the stove. I also used fresh pumpkin and pureed it in my food processor. The result was some beautiful and tasty gifts for my family and friends. Will definitely be making more soon!
This is a great recipe my daughter made it for 4-H. We made canned and fresh pumpkin that we cooked down. The only compaint she received was that it was too sweet. It is a little on the sweet side ....the next time we make it we will reduce the sugar.
We love this recipe! Our son has a peanut allergie. We had to look for a repacement for pbj sandwhiches most kids eat. Our son loves pumpkin sandwhiches. He takes them to school with him. We put it on buttered toast, mix into a vanilla shake and make a pumpkin shake! Mix into 1/2 gallon of vanilla ice cream and refreeze and make pumpkin ice cream. Use as spreads for snack breads, Or fillings inbetween cake layers and frost cake with whipping cream Or cream cheese frosting. Poke a hole in cup cakes and use this as a filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: < 1
Watch Chef John make the perfect holiday dessert.
These moist muffins are bursting with spice and pumpkin flavor.
See an easy recipe for a light version of pumpkin flan.