Fall is in full force–which means I’m obsessed with pumpkin everything around here. I decided to whip up a batch of pumpkin butter, and let me tell you, I am not lying when I say that this stuff is like crack/cocaine. You will literally be combing the streets for this stuff long after it is gone. I wanted to give it away as gifts, but I think instead, I might just hoard it all and eat it straight out of the jar with a spoon.
Ingredients
4 cups pumpkin puree {make pumpkin puree from scratch}
3/4 cup apple juice
1- 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1-1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg
Directions
Combine all ingredients in a large saucepan. Bring to a boil, and then reduce heat and simmer until thickened {between 20-40 minutes}. Stir frequently. Transfer mixture to jars and chill. {I use Weck Jars} Store in the fridge until ready to eat or freeze for later use.
* The USDA and the National Center for Home Food Preservation do not recommend canning pumpkin butter.
Rosaleen says
OK-I get that pumpkin butter is delicious. How do you recommend using it? A spread for toast or a filling for some sort of cake comes to mind. Maybe use this in a parfait with pudding and whipped cream. The recipe looks as if it would work with a no calorie sweetener for those who cook for diabetic family members.
Amanda says
I’ll bet it would be absolutely amazing stirred into plain yogurt!
Michele says
I put it in yogurt all the time…it is awesome!
debbie says
Rosaleen: I use pumpkin butter on my pancakes in place of maple syrup. so. very. good.
Rosaleen says
Pumpkin butter in yogurt sounds good and on pancakes sounds genius! Pancakes are back on the menu now that I have one of those double flip pans. Ground flax, coconut flour, etc., are fine for muffins, but disintegrate as pancakes when flipped. Pumpkin butter has nutritional value while syrups are good for flavor and spiking blood sugar levels without much for nutrition. Thanks for the tips.
Mavis Butterfield says
I agree with Debbie, it’s tasty on pancakes. I also use it as a dip for my apples, spread it onto a scone, as a “frosting” on muffins, or I put a dollop in oatmeal.
Jayme says
I stir it into my Oatmeal so yummy!
Carla Edwards says
Sounds like this recipe would work with yams also. I’ve had yam jam twice and it’s the best tasting jam ever.
Susan H says
Just discovered this recipe and already making a second batch in three days. Everyone loves it!
Mavis Butterfield says
Awesome!!
Martha says
Approximately how long will it last in the fridge unopened? Can I freeze this? (Thinking of giving as gifts and timing)
Thanks in advance!
PS love your site.
Martha says
Dang, just reread directions re: freezing. Sorry for the redundancy.
Vickie Huckaby says
Could you replace the white sugar with brown sugar? If so how much brown sugar to use. Thanks.
AnnGeeBee says
Add some cream cheese and/or whipped cream, blend, and serve as a dip for apples, carrots, graham crackers….YUM!