I always make apple butter in the fall. This year I tried pumpkin butter. It is a great change of pace for the fall. This recipe is especially good on toast and on muffins. It is also a quick and easy hostess gift if you are visiting someone else this holiday. One batch will make three pint size gift jars. Look for the decorative pint jars at your local store.
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| Recipes |
1 |
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| Servings |
36 |
72 |
108 |
144 |
180 |
216 |
| Makes |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Ingredients | ||||||
| Pumpkin puree |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Powdered pectin |
2 T. |
1/4 C. + 2 T. |
1/2 C. + 1 T. |
3/4 C. |
3/4 C. + 3 T. |
1 C. + 2 T. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Allspice |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
Assembly Directions:
In a medium saucepan, combine pumpkin, pectin, cinnamon, and allspice. Heat over medium heat stirring occasionally until pumpkin mixture begins to steam and bubbles start to form. Add sugar and mix well. Bring to a full boil stirring constantly. Continue to boil for one minute. Remove from heat.
Freezing Directions:
Spoon pumpkin butter into freezer containers. Seal, label, and freeze. The pumpkin butter can be frozen up to three months.
Servings Directions:
Thaw in the refrigerator. Pumpkin butter can be stored in the refrigerator up to three weeks.
Nutritional Info:
Per Serving: 52 Calories; trace Fat (0.8% calories from fat); trace Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.
Exchanges: 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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