SPICED PUMPKIN BUTTER
Turn pumpkin puree into Spiced Pumpkin Butter with this delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
- Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
- To serve, top with chopped nuts. Pumpkin Puree
- Preheat oven to 375°F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Sodium 17 mg, ServingSize Makes 4-1/2 cups, UnsaturatedFat 0 g
EASY SPICED PUMPKIN BUTTER
Fill your home with the delightful scent of fall spices when you make this easy homemade pumpkin butter, a delicious topping perfect for gifting. It pairs well with everything from oatmeal and yogurt to breads and cookies.
Provided by Tracy Ariza, DDS
Categories Condiments DIY Pantry Foods
Time 25m
Number Of Ingredients 9
Steps:
- Mix together the pumpkin purée, spices, vanilla extract, and sugar, along with the juice from half a lemon in a pan over low heat.
- Blend with an immersion blender until all of the ingredients are combined and smooth.
- Simmer for 10-20 minutes, stirring occasionally with a spatula to prevent it from burning. The cooking time will depend on the water content of your pumpkin puree and how thick you want the final pumpkin butter to be.
- Taste the pumpkin butter and make any adjustments (like adding more spices, sugar, or lemon juice) to suit your taste.
- Once the mixture has reduced and thickened, remove it from the heat. It should continue to thicken slightly as it cools.
- Allow it cool, and store in a jar in the fridge.
- Enjoy!
Nutrition Facts : ServingSize 1 Tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g
SPICED PUMPKIN BUTTER
Provided by Jody
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place pumpkin puree, apple cider vinegar, maple syrup, brown sugar, apple juice, and pumpkin pie spice in a large saucepan over medium-high heat and bring to a low boil, stirring constantly.
- Reduce heat to low and simmer for 20 minutes. Stir frequently.
- Remove from burner and stir in vanilla. Cool completely then transfer to a jar with a tight-fitting lid.
6 INGREDIENT SPICED PUMPKIN BUTTER
Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and it tastes even better. It's thick, creamy, sweet, and spiced perfectly with warm autumn spices. This is sure to become your new fall spread.
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
- 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
Nutrition Facts : Calories 16 kcal, ServingSize 1 serving
PUMPKIN BUTTER
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
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
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
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.
EASY PUMPKIN BUTTER
Very easy, very yummy, add more or less sugar to taste, but my group of taste-tasters likes it best this way.
Provided by Jennie6698
Categories Breakfast
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix ingredients together in small saucepan and stir frequently on med-low until sugar dissolves.
- I prefer to eat it warm, but uneaten portions need to be refrigerated.
- Keeps for 3-4 days.
- Very good with scones.
Nutrition Facts : Calories 157.8, Fat 0.4, SaturatedFat 0.2, Sodium 3, Carbohydrate 40, Fiber 1.3, Sugar 28, Protein 2.2
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