Pumpkin Butter Ii Recipes

PUMPKIN BUTTER II

Pumpkin Butter II image

This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.

Provided by Sara

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Yield 80

Number Of Ingredients 4

Ingredients

3 ½ cups pumpkin puree
4 ½ cups white sugar
1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin

Steps:

In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
Transfer to sterile containers, and chill in the refrigerator until serving.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 11.8 g, Fiber 0.1 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 11.4 g

PUMPKIN BUTTER

Pumpkin butter image

Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!

Provided by Manda

Categories Breakfast

Time 50m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 (15 ounce) can 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons fresh lemon juice

Steps:

In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
or until mixture becomes very thick.
Stir in lemon juice.
Let cool, then spoon into tight-sealing container and refrigerate.
Will keep in the refrigerator up to 2 weeks.

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

Ingredients

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.

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

Ingredients

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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