I can’t make enough Spiced Pumpkin Butter, I use it in everything that plain old pumpkin puree can be used for because I like (LOVE) the added spice flavors. I use pumpkin butter to make Pumpkin Spice Waffles, Pumpkin Oatmeal Muffins, and Pumpkin Bread!
- Start by making pumpkin puree from pie pumpkins or bigger jack o’lantern type pumpkins. Each year I find that I use a mixture of both because that is what I grew, had on hand, or got from the farmer’s markets. If you have never made pumpkin puree before, follow the directions here: Processing Pie Pumpkins for Pumpkin Puree.
- The recipe that I use is Spiced Pumpkin Butter from The Better Homes & Garden book, Can It! on page 213.
- Making the puree is the most labor intensive part of the process, but once you have puree, the butter is SIMPLE to make. It is as easy as gathering all the ingredients, throwing it into a crock pot and waiting a few hours for it to cook down to a thicker consistency, then can it and enjoy! I cook it on high for about 3-4 hours, or until it gets a little thicker in consistency. Once it reaches your desired thickness, pour it into some clean canning jars (leave 1/2″ headspace) and FREEZE. ***According to the National Center for Home Food Preservation, it is NOT safe to can pumpkin puree or pumpkin butter*** You can read about it here.
Use pumpkin butter in anything that would call for pumpkin puree (or if you are adventurous try replacing applesauce in recipes with pumpkin butter.) Let me know if you have some favorite applesauce/pumpkin butter substitution recipes.
- Spiced Pumpkin Butter2017-01-24 15:14:26Yields 4This butter is sweetly spiced and infused with maple syrup. The recipe has been altered from it's original to use the crockpot and therefore make this recipe much more hands-off and easy to make. Pumpkin puree should be prepped ahead of time, takes about 2 hours.Write a reviewPrep Time15 minCook Time3 hrPrep Time15 minCook Time3 hr348 calories88 g0 g1 g3 g0 g353 g173 g70 g0 g0 gNutrition FactsServing Size353gYields4Amount Per ServingCalories 348Calories from Fat 7% Daily Value *Total Fat 1g1%Saturated Fat 0g2%Trans Fat 0gPolyunsaturated Fat 0gMonounsaturated Fat 0gCholesterol 0mg0%Sodium 173mg7%Total Carbohydrates 88g29%Dietary Fiber 7g26%Sugars 70gProtein 3gVitamin A667%Vitamin C19%Calcium16%Iron18%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients
- 3 1/2 Cups pumpkin puree
- 1 1/4 Cups pure maple syrup
- 1/2 Cup apple juice
- 2 Tablespoons lemon juice
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1. Place all ingredients in a slow cooker.
- 2. Cook uncovered on HIGH for 3 to 4 hours or until desired thickness.
- 3. In the mean time, wash and sterilize 4 half-pint jars.
- 4. Once the desired thickness has been reached, fill the jars with the hot pumpkin butter and leave 1/2" headspace.
- 5. Apply lid and canning ring, let cool completely.
- 6. Label jars and place in refrigerator for use within 1 week or FREEZE and use within 1 year.
Adapted from Better Homes & Gardensbetacalories348fat1gprotein3gcarbs88gmoreAdapted from Better Homes & GardensColorado Urban Homesteader http://www.coloradourbanhomesteader.com/
- According to the National Center for Home Food Preservation it is NOT SAFE to can pumpkin puree or pumpkin butter, it must be frozen in order to keep it for longer.