Homemade Pumpkin Butter Food

PUMPKIN BUTTER

Pumpkin butter image

Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!

Provided by Manda

Categories Breakfast

Time 50m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 (15 ounce) can 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons fresh lemon juice

Steps:

In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
or until mixture becomes very thick.
Stir in lemon juice.
Let cool, then spoon into tight-sealing container and refrigerate.
Will keep in the refrigerator up to 2 weeks.

PUMPKIN BUTTER

Pumpkin Butter image

Looking for a homemade condiment? Enjoy this sweet and spicy butter made with pumpkin - perfect to serve over waffles or biscuits.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 40m

Yield 48

Number Of Ingredients 8

Ingredients

3 cups canned pumpkin (not pumpkin pie mix)
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt

Steps:

In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
Pour into storage containers; cover tightly. Store in refrigerator.

Nutrition Facts : Calories 40, Carbohydrate 10 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 9 mg

PUMPKIN BUTTER

Pumpkin Butter image

Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! -June Barrus, Springville, Utah

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

3 cans (15 ounces each) pumpkin
2 cups sugar
1-1/2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon zest
3 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

Steps:

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

OLD FASHIONED PUMPKIN BUTTER

Old Fashioned Pumpkin Butter image

If you want to contribute something homemade and amazing to a holiday gathering, this simple pumpkin butter is the answer! Imagine the best pumpkin pie filling you've ever had, and then imagine it being 10 times better with a deeper, more intense pumpkin flavor, just the right amount of sweetness, and just the right amount of spices to make things interesting. Spread on buttered toast.

Provided by Chef John

Categories Fruit Butters

Time 10h30m

Yield 40

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans pure pumpkin puree
¾ cup white sugar
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 pinch ground cloves
1 pinch kosher salt
1 pinch cayenne pepper
1 cup apple juice
1 tablespoon apple cider vinegar
1 tablespoon cold unsalted butter

Steps:

Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Nutrition Facts : Calories 32.8 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 61.8 mg, Sugar 6.3 g

PUMPKIN BUTTER

Pumpkin Butter image

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Provided by Eleanor Johnson

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Yield 40

Number Of Ingredients 7

Ingredients

1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Steps:

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g

PUMPKIN BUTTER (COOKED)

Pumpkin Butter (Cooked) image

This is a "more traditional" pumpkin butter recipe, since it is cooked. Its very yummy as a spread, or used as the pumpkin layer in "pumpkin cheese pie". In a fancy canning jar, it makes a tasty gift. (Cook time includes 10 minute water bath.) You can use Libby's "Solid Pack" canned pumpkin, or your own homemade pumpkin puree for this recipe. Recipe posted on Oct.2, 2002 http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html FYI - NOTE: It is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations. Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date. (FYI posted on May 21, 2008)

Provided by Dee514

Categories Spreads

Time 25m

Yield 5 Cups

Number Of Ingredients 4

Ingredients

3 1/2 cups pumpkin puree (commercially canned or homemade)
4 1/2 cups white sugar
1 tablespoon pumpkin pie spice
1 (1/4 ounce) envelope unflavored gelatin

Steps:

In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
Place over medium high heat and bring to a boil.
Reduce heat and simmer, stirring constantly for 5 minutes.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in a boiling water bath for 10 minutes.

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