Perfect Pumpkin Butter Recipes

PUMPKIN BUTTER

Steps:

• Add all the ingredients, except the vanilla, to the Instant Pot. Stir to combine.
• Close the lid, seal the valve and set on HIGH PRESSURE for 12 minutes.
• Manually release steam, open the lid and add the vanilla extract.
• Place all the ingredients, except the vanilla, in the slow cooker and set on LOW for 6 hours. Cook, stirring every 2 hours until the pumpkin is soft.
• Use an immersion blender to puree everything together until you have a thick butter. It will be the consistency of thick applesauce.ALTERNATIVE METHOD: the mixture can be processed through a regular blender in batches. However it will be very hot so be careful.

PUMPKIN BUTTER

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.

PUMPKIN BUTTER

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.

PERFECT PUMPKIN BUTTER

Steps:

• Sterilize and have ready your mason/ball jars. I get about 3 1/2 pints & 3 1/4 pints and 1 pint out of the recipe.
• In a saucepan mix together pumpkin, allspice, pumpkin pie spice, and pectin. Bring to a boil.
• Mix in sugars one cup at a time stirring constantly until dissolved. Bring to boil and boil one minute, stirring constantly. Remove from heat.
• Transfer to dry jars and seal. This can be immediately used or given away. You can also freeze them all after letting them cool in the jars. Do not process this in a water bath, the pumpkin does not get hot enough in the center for safety. You may use a pressure canner if you would like to store these in the pantry.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

PUMPKIN BUTTER

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.