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Pumpkin Butter

Pumpkin Butter

Pumpkin Butter
If you’re a fan of fruit butters, you’ll love this one. It’s rich and creamy, and very easy to make — only 3 ingredients and some spices. Pumpkin butter is delicious on waffles, pancakes, toast, pumpkin bread, or even oatmeal.

1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
1/2 cup water
1/2 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a strainer or food mill. If using canned pumpkin, omit this step and pick up below. Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods:

Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down.

Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Oven: Heat oven to 250° F. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Transfer to a sterile glass jar with lid and store in the fridge. Use within 10 days. Makes 2 cups.

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  • Susan Irwin says:

    Can it be frozen?

    • suhiggins says:

      Hi Susan Irwin, Yes! After cooking, transfer the pumpkin butter to sterile ½ pint freezer containers. Leave ½ “ headspace and store in the freezer up to 1 year. You may find a bit of a darkening of color after thawing but it’s still perfectly good to eat.

  • Tammy Castro says:

    can the pumpkin butter be canned in jars the same as apple butter??? or whats the shelf live in refrigerator? thank you 🙂

  • D. Hartman says:

    That is a good question, can it be canned?

    • Jaime McLeod says:

      It will keep for a few weeks in a sealed container in the refrigerator. Or it can be canned. It will keep for up to a year if you use pressure canning or a hot water bath.

  • Kerry Betts says:

    What is the best way to store the pumpkin butter after it is made? What is the estimated shelf life?

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