How to make Homemade Pumpkin Butter, a wonderful recipe to make in the fall! It's so easy and can be made with canned OR fresh pumpkin. The pumpkin butter can be spread on toast, biscuits, etc, stirred into oatmeal or yogurt, or canned and gifted to friends and family as a food gift.
|Pumpkin puree||3 Cup (48 tbs)|
|Dark brown sugar||1/2 Cup (8 tbs)|
|Pure maple syrup||1/4 Cup (4 tbs)|
|Ground cinnamon||1/4 Teaspoon|
|Ground ginger||1/8 Teaspoon|
|Ground cloves||1/8 Teaspoon|
|Ground allspice||1/8 Teaspoon|
Combine all ingredients in a heavy-bottomed saucepan. Cook over medium low heat for 20 minutes, stirring often, until the pumpkin has become caramelized and dark brown, with a thick and shiny consistency.
As long as you stir every couple minutes and use a heavy-bottomed pan, it shouldn’t burn.
Pumpkin butter can be stored in the fridge for at least one week.
Use it as a spread for toast.
Serving size Complete recipe
Calories 802Calories from Fat 20
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 46 mg1.92%
Total Carbohydrates 205 g68.3%
Dietary Fiber 22 g88%
Sugars 161 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet