I have never had pumpkin butter before Jenny made this. Its one of those things where I became upset when I learned and tasted that it existed. Basically, pumpkin butter enables you to turn almost anything into pumpkin pie. Toast in the morning? Pumpkin pie toast. Biscuit? Pumpkin pie biscuit. Anything? Pumpkin pie anything. Its awesome. I think I am in love with Jenny.
♥ Teri
Pumpkin Butter
Makes 3½-4 cups
Ingredients:
1 (29 ounce) can pumpkin puree
1 cup 100% apple juice (unfiltered pressed apples are best)
¾ cup granulated sugar
1/3 cup light brown sugar
¼ cup pure maple syrup
2 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon all-spice
1. Place all ingredients into a medium pot and place over medium heat. Stir.
2. Allow the mixture to reduce on medium to medium-low heat for 30 to 40 minute or until slightly thickened (the mixture will thicken more as it cools).
3. Transfer to sterilized jars and store until ready to use.
4. Serve over toast, muffins, scones, etc.
{ 23 comments… read them below or add one }
This sounds amazing! Do you need to process the jars so they seal? And if so, how long?
How long will this keep!?
Sorry for the million questions! Thanks
Hi Ashley! No worries, that’s what I’m here for! You’re actually not supposed to heat process pumpkin butter. The density of the pumpkin puree is generally too dense to heat process safely (basically, it’s difficult for the heat to find it’s way to the center of the jar). What I do recommend though is still sterilizing the jars and lids ( as you would regular canning), fill the jars and pop them in the fridge. They should hold for about 3 weeks and freeze up to 3 months. I hope this was helpful! Good luck!
I am looking for food that will help lower my cholesterol and pumpkin is such a great option. Of course, the maple syrup and brown sugar are not great choices, but I can use sugar substitutes, right?
Yes, you can definitely substitute the maple syrup and sugars with something like Splenda or Xylitol ( or any other sugar sub of your choice)!
I wanna pumpkin pie errrything. This is sooo easy. I kinda want to put in pop tarts. Or eat it with a prosciutto sandwich.
Pumpkin pie anything?! I’m in!
Holy Heaven. You’ve outdone yourself!
Oh my! How about over a pancake or waffle or both?!? Thank you for bringing this into my life!
I wanted to run screaming away from any post with pumpkin in it last year – there were so many! Your’s is so beautiful that I might run screaming towards it!
yum! so making this for my pumpkin loving man
What a compelling and comforting recipe to usher in autumn. I can smell the delightful aroma of pumpkin, spices, apple and maple as they mingle and linger in my kitchen. Welcome to fall!
oh my goodness this looks AMAZING!!! I want to pumpkin up pretty much everything this time of year. Thanks for showing us how
I love pumpkin anything, this recipe sounds delish!
This is a good year for me to have extra pumpkins in my garden. I’ve just found a recipe for one more of them. My family loves apple butter, I can’t wait to try this this afternoon. thanks for sharing.
Vicky
This looks so tasty. Perfect to smear on toast on a chilly fall morning. I know what I’m doing with that can of pumpkin puree in my fridge!
I’ve been wanting to make something like this for a while… but now I have a good excuse and it will look great on a Halloween charcuterie board!
I’ve been wanting to make something like this for a while… but now I have a good excuse and it will look great on a Halloween charcuterie board!
Pumpkin butter is a delicious addition to pretty much EVERYTHING. I love it on toast, with cream cheese. Like a pumpkin cheesecake, for breakfast?!?!
Amazing, I made this as soon as I saw it! Lovelovelove it!
Wow. Made your sweet pumpkin butter this past weekend, and it was wonderful! What a unique way to eat pumpkin!
Hi i am planning on making your Pumpkin butter went to the store to purchase everything and noticed how Expensive the Pure maple Syrup is. Is it possible to substitute maple syrup with Pancake Syrup or something Else?
Thanks, Tammy
Hi Tammy! Absolutely! I prefer pure maple syrup bc I love the flavor and consistency, but yes it can be quite expensive. The swap for pancake syrup should be just fine… I would just avoid the sugar free stuff. Hope you like the recipe
Thanks Jenny!
One more question for you how about fixing it in the crockpot? I would love to do the crockpot method if you have one.
{ 7 trackbacks }