Spiced Pumpkin Butter

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.

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  • 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.

Spices for Spiced Pumpkin Butter - Colorado Urban Homesteader Pumpkin Butter in Crockpot - Colorado Urban Homesteader

Pumpkin Butter Boiling Down - Colorado Urban Homesteader Pumpkin Butter in Canning Jars - Colorado Urban Homesteader

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 Butter
    Yields 4
    This 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.
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    Prep Time
    15 min
    Cook Time
    3 hr
    Prep Time
    15 min
    Cook Time
    3 hr
    348 calories
    88 g
    0 g
    1 g
    3 g
    0 g
    353 g
    173 g
    70 g
    0 g
    0 g
    Nutrition Facts
    Serving Size
    353g
    Yields
    4
    Amount Per Serving
    Calories 348
    Calories from Fat 7
    % Daily Value *
    Total Fat 1g
    1%
    Saturated Fat 0g
    2%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 0mg
    0%
    Sodium 173mg
    7%
    Total Carbohydrates 88g
    29%
    Dietary Fiber 7g
    26%
    Sugars 70g
    Protein 3g
    Vitamin A
    667%
    Vitamin C
    19%
    Calcium
    16%
    Iron
    18%
    * 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
    1. 3 1/2 Cups pumpkin puree
    2. 1 1/4 Cups pure maple syrup
    3. 1/2 Cup apple juice
    4. 2 Tablespoons lemon juice
    5. 1 teaspoon ground ginger
    6. 1/2 teaspoon ground cinnamon
    7. 1/2 teaspoon ground nutmeg
    8. 1/4 teaspoon salt
    Instructions
    1. 1. Place all ingredients in a slow cooker.
    2. 2. Cook uncovered on HIGH for 3 to 4 hours or until desired thickness.
    3. 3. In the mean time, wash and sterilize 4 half-pint jars.
    4. 4. Once the desired thickness has been reached, fill the jars with the hot pumpkin butter and leave 1/2" headspace.
    5. 5. Apply lid and canning ring, let cool completely.
    6. 6. Label jars and place in refrigerator for use within 1 week or FREEZE and use within 1 year.
    Notes
    1. 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.
    Adapted from Better Homes & Gardens
    beta
    calories
    348
    fat
    1g
    protein
    3g
    carbs
    88g
    more
    Adapted from Better Homes & Gardens
    Colorado Urban Homesteader http://www.coloradourbanhomesteader.com/
     

 

 

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  1. Pingback: Processing Pie Pumpkins for Pumpkin Puree | Colorado Urban Homesteader

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