Pumpkin Butter Recipe
The best pumpkin butter you will ever taste! Transform canned pumpkin into decadent pumpkin butter. Great on ice cream or toast.
Servings: 24
Ingredients
- 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)
- 2 ½ cups light brown sugar packed
- 2 cups apple juice (cider works well too)
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- 1 dash salt
Instructions
- Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.
Stove Top Instructions:
- If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.
- Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.
Video
Notes
YIELD - Makes about 5 1/2 pint jars.
Storing Tips
Pumpkin butter will last two weeks in the fridge or six months in the freezer. Please do not leave it out on the counter; it needs to be refrigerated or placed in the freezer.
Pumpkin and squash are low in acid and too thick to safely can at home; even adding lemon juice isn't enough to fix the issue. This recipe is not a canning recipe. We prefer to freeze the extra jars.
Nutrition
Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8273IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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