Spiced Pumpkin Butter

serving size: 2 T Servings Per Recipe 36, cal. (kcal) 35, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, fiber (g) 0, pro. (g) 0, sodium (mg) 17, Percent Daily Values are based on a 2,000 calorie diet

Photo by Mishell R.
Adapted from bhg.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 4

    cups Pumpkin Puree or two 15-oz. cans pumpkin

  • 1 1/4

    cups pure maple syrup

  • 1/2

    cup apple juice

  • 2

    tablespoons lemon juice

  • 2

    teaspoons ground ginger

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 1/4

    teaspoon salt

Directions

1. 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. 2. 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.

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