My Pumpkin Butter

Name: My Pumpkin Butter
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: makes approx 5 1/2 pints
Cuisine: American
Ingredients: 2 can(s) 15 oz pure pumpkin, ( not the pumpkin pie mix); 1 c apple juice; 1 c granulated sugar; 1/2 c brown sugar; 1/4 c pure maple syrup (optional); 2 tsp cinnamon; 2 tsp pumpkin pie spice; 1/2 tsp ginger; 1/2 tsp cloves; 2 tsp vanilla extract

By Gail Herbest
@Gaillee

I thought I would give it a try and just kept adding and tasting until I got it right. This is great on toast, English muffins, biscuits or rolls, In the morning (or anytime) with a cup of tea

Blue Ribbon Recipe

Delicious on English muffins, toast and biscuits... Yes, we tried them all! I also have the inkling that this would make for an amazing French Toast - Give it a try and let us know how it goes! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

26 Comments

Serves:

makes approx 5 1/2 pints

Prep:

5 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

2 can(s)

15 oz pure pumpkin, ( not the pumpkin pie mix)
1 c

apple juice
1 c

granulated sugar
1/2 c

brown sugar
1/4 c

pure maple syrup (optional)
2 tsp

cinnamon
2 tsp

pumpkin pie spice
1/2 tsp

ginger
1/2 tsp

cloves
2 tsp

vanilla extract
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How to Make My Pumpkin Butter

Step-by-Step

combine all ingredients in a large stock pot
cover loosely with a lid (loose enough so that steam can escape.) simmer on med/low heat for 35-45 minutes or until dark brown, stirring occasionally
refrigerate. This can be frozen for up to 12 months

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