spiced pumpkin butter

How To Make spiced pumpkin butter

• 1

  In 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.
• 3

  To serve, top with chopped nuts if desired.
• 4

  Fresh Pumpkin Puree: 2 1/2 pounds pie pumpkins Preheat oven to 375 degrees F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth.
• 5

  Transfer puree to airtight container's. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
• 6

  Nutrition Facts (Spiced Pumpkin Butter) Per serving: 35 kcal cal., 0 g fat (0 g sat. fat, 0 mg chol., 17 mg sodium, 9 g carb., 0 g fiber, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet
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