My Pumpkin Butter

2
Gail Herbest

By
@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 votes

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

How to Make My Pumpkin Butter

Step-by-Step

  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

Printable Recipe Card

About My Pumpkin Butter

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American
Collection: Pumpkin Patch
Other Tag: Quick & Easy
Hashtag: #pumpkin




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