Pumpkin Butter
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5
9 reviews
Excellent
Pumpkin Butter
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Enjoy the cozy flavors of fall with this easy Pumpkin Butter recipe! It's made with canned pumpkin puree, apple cider, brown sugar, cinnamon, clove, nutmeg, and ginger powder.
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Ingredients
- 1 pumpkin I used Libby 's brand, 15 oz can, 100% pure
- ½ cup apple cider or apple juice or water
- 132 g light brown sugar packed, 132g
- 1 teaspoon ground cinnamon
- ⅛ teaspoon cloves ground
- ⅛ teaspoon ground ginger
- ½ teaspoon nutmeg freshly grated
- ⅛ teaspoon salt
Instructions
- Combine Ingredients: In a medium, heavy saucepan, mix the pure pumpkin puree, apple cider, light brown sugar, ground cinnamon, ground cloves, ground ginger, freshly grated nutmeg, and salt.
- Heat the Mixture: Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally. It will sputter due to its thickness.
- Simmer: Once boiling, reduce the heat to low. Cover the saucepan with the lid slightly ajar and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
- Cool and Store: After 20 minutes, remove the saucepan from the heat and let the pumpkin butter cool completely. Once cooled, transfer it to a jar and refrigerate until ready to serve.
Equipments used:
Notes
- Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing
- Pumpkin butter can be stored in a covered container in the refrigerator for up to two weeks or frozen for up to three months. To freeze, transfer it to an airtight container.
- Pumpkin butter can be stored in a covered container in the refrigerator for up to two weeks or frozen for up to three months. To freeze, transfer it to an airtight container.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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