Homemade Pumpkin Butter Recipes

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PUMPKIN BUTTER



Pumpkin Butter image

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! -June Barrus, Springville, Utah

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 9

3 cans (15 ounces each) pumpkin
2 cups sugar
1-1/2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon zest
3 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

OLD FASHIONED PUMPKIN BUTTER



Old Fashioned Pumpkin Butter image

If you want to contribute something homemade and amazing to a holiday gathering, this simple pumpkin butter is the answer! Imagine the best pumpkin pie filling you've ever had, and then imagine it being 10 times better with a deeper, more intense pumpkin flavor, just the right amount of sweetness, and just the right amount of spices to make things interesting. Spread on buttered toast.

Provided by Chef John

Categories     Fruit Butters

Time 10h30m

Yield 40

Number Of Ingredients 12

2 (15 ounce) cans pure pumpkin puree
¾ cup white sugar
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 pinch ground cloves
1 pinch kosher salt
1 pinch cayenne pepper
1 cup apple juice
1 tablespoon apple cider vinegar
1 tablespoon cold unsalted butter

Steps:

  • Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
  • Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
  • Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
  • Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Nutrition Facts : Calories 32.8 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 61.8 mg, Sugar 6.3 g

PUMPKIN BUTTER



Pumpkin Butter image

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Provided by Eleanor Johnson

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Yield 40

Number Of Ingredients 7

1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  • Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g

PUMPKIN BUTTER



Pumpkin Butter image

Looking for a homemade condiment? Enjoy this sweet and spicy butter made with pumpkin - perfect to serve over waffles or biscuits.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 40m

Yield 48

Number Of Ingredients 8

3 cups canned pumpkin (not pumpkin pie mix)
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt

Steps:

  • In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
  • Pour into storage containers; cover tightly. Store in refrigerator.

Nutrition Facts : Calories 40, Carbohydrate 10 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 9 mg

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