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Spiced Pumpkin Butter


Servings Per Recipe 36, 2 T, each
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

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Rate this recipe 4.5/5 (8 Votes)


  • 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


Preparation time 15mins
Cooking time 40mins
Adapted from


Step 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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