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my pumpkin butter

★★★★★ 2
Gaillee avatar
a recipe by
Gail Herbest
@Gaillee
Bangor, ME

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 @kitchencrew
►
★★★★★ 2
serves makes approx 5 1/2 pints
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For my pumpkin butter

  • 2 can
    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

How To Make my pumpkin butter

  • 1
    combine all ingredients in a large stock pot
  • 2
    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
  • 3
    refrigerate. This can be frozen for up to 12 months
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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