Wednesday, November 14, 2012

Spiced Pumpkin Butter

Spiced Pumpkin Butter
I had a lot of pumpkins this year so I decided I would make some homemade Pumpkin Butter.  We love Pumpkin Butter at my house.  It goes great with peanut butter and is a great spread for toast.  I put some  in my oatmeal. Pumpkin Butter has many uses.    Pumpkin Butter is very easy, quick, and inexpensive to make.  Pumpkin puree is combined with pure maple syrup, apple juice, lemon juice, ginger cinnamon, nutmeg, and salt.  You cook this mixture in a Dutch oven for about 25 minutes or until thick.  Let the mixture cool, and store in the refrigerator or freezer.  That's all there is to it.  I told you it was easy.  The taste - well it was delicious.    To me it tasted like a sweet, spicy pumpkin pie filling.  The spiciness was not overwhelming -it blended in well with the pumpkin.

Spiced Pumpkin Butter
From Better Homes and Gardens


4 cups Pumpkin Puree or two 15- ounce cans pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 tablespoons lemon juice
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Chopped hazelnuts (optional)


1. In a 5-quart Dutch oven combine all ingredients except nuts.  Bring to boiling; reduce heat.  Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick.  (If mixture spatters, reduce heat to medium-low).  Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace.  Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Makes 4-1/2 cups


  1. Can't find pumpkins now in our supermarkets...strange, you get to see all the winter veggies, just no pumpkin. Your pumpkin butter looks fingerlicking!

  2. So delicious looking…I have two pumpkins sitting on my kitchen counter right now…hmmmm!