Pumpkin Butter Spread Recipes

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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

PUMPKIN BUTTER



Pumpkin Butter image

Fall's iconic orange gourd has a place beyond October 31: as pumpkin butter, a fiber-filled spread packed with beta-carotene. Chef Mary Dumont of Harvest restaurant in Cambridge, Massachusetts, shares her take on this seasonal spread.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Number Of Ingredients 4

2 pounds peeled, seeded, and diced sugar pie pumpkin (substitute canned if needed)
1/4 cup turbinado sugar
1/4 cup brown sugar
Pinch of salt

Steps:

  • In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it's tender, about 20 to 30 minutes.)
  • Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.

PUMPKIN SPREAD



Pumpkin Spread image

Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 sticks unsalted butter, softened
1/4 cup plus 2 tablespoons pure pumpkin puree
3 tablespoons pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/2 teaspoon kosher salt

Steps:

  • Beat together all ingredients with a mixer on high speed until pale and fluffy. The mixture will stay fresh in the refrigerator for up to two weeks.

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 SPREAD



Pumpkin Butter Spread image

In just 35 minutes, I created this amazingly delicious pumpkin butter. It is so rich and decadent, you will be surprised this recipe is low carb.

Provided by Lucy Chesna

Categories     Spreads

Time 40m

Number Of Ingredients 10

2 cans pumpkin puree
2/3 cup golden monk fruit sweetener or brown sugar alternative like Swerve
1/4 cup sugar-free maple syrup
1/2 cup apple cider
1/3 cup water
2 teaspoons vanilla extract
1 teaspoon pure lemon juice
1 tablespoon cinnamon
1-2 teaspoons pumpkin pie spice
tiny pinch of salt

Steps:

  • Combine Ingredients: Add all the ingredients to a large pot or saucepan and stir well.
  • Simmer: Bring the mixture to a boil, then reduce the heat to low or medium-low and simmer for 30-40 minutes, or until thickened (you want it to bubble, but not too much). Stir frequently.
  • Season to Taste: Give it a taste and add more sweetener or spices, if needed. Remove from heat.
  • Let it Cool: Once the pumpkin butter is cooled completely, transfer it to a large glass container and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition Facts : Calories 60 cal

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.

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