How to Make Pumpkin Butter
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
64
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Calories
21 kcal
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Course
Condiments
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Cuisine
American
How to Make Pumpkin Butter
Description
How to Make Pumpkin Butter involves combining pumpkin puree, brown sugar, maple syrup, apple juice, lemon juice, and warm spices in a large Dutch oven or skillet. The mixture is brought to a boil and then simmered, stirring frequently, to reduce and thicken into a spreadable consistency. The flavors concentrate during cooking, resulting in a sweet, spiced, smooth butter with a balanced acidity from lemon juice.
This pumpkin butter is versatile for spreading on breads, muffins, or incorporating into recipes. It can also be made in a slow cooker on low for four hours or high for two hours for hands-off cooking. It produces about 4 cups of spread.
Since pumpkin butter is not acidic enough for safe home canning, it should be stored refrigerated in an airtight container and used within one month. Using a Dutch oven helps contain any splatter during simmering. Adjust seasoning after cooling if desired.
Ingredients
- 30 oz pumpkin puree puree (See Note 1, brand: LIBBY'S 100% Pure
- 2/3 cup brown sugar
- 1/2 cup maple syrup
- 1/3 cup apple juice
- 1 tbsp lemon juice
- 2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1/8 tsp salt
Instructions
- In a large Dutch oven or deep sided skillet combine the pumpkin puree, brown sugar, maple syrup, apple and lemon juices and spices (See Note 2).
- Bring to a boil and reduce heat to simmer, stirring often, for 30 minutes. This will sputter and reduce to a thick spread.
- Allow to cool, season to taste if needed. Perfect for using in baking recipes, spread on toast and muffins. Store in an airtight container refrigerated, for up to 1 month. This makes 4 cups total.
Slow Cooker
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Notes
- Use a large Dutch oven or deep skillet to minimize splatter while simmering pumpkin butter.
- Store pumpkin butter in an airtight container in the refrigerator for up to one month.
- Do not attempt to can pumpkin butter as it lacks sufficient acidity for safe preservation.
- Slow cooker method: cook covered on low for 4 hours or high for 2 hours as an alternative to stovetop simmering.
- Adjust spices and sweetness to taste after the pumpkin butter has cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64Serving
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Calories | 21kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2068IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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