Perfect Pumpkin Butter Food

PERFECT PUMPKIN BUTTER

Perfect Pumpkin Butter image

Apple butter was a childhood favorite of mine, so I couldn't wait to try pumpkin butter. The smell definitely puts you into a fall mood. It's sweet, full of fall flavors and super easy to prepare. Add a dollop to your morning toast and enjoy!

Provided by Lorah Hodges @lhodges1

Categories Spreads

Number Of Ingredients 6

Ingredients

1 can(s) pumpkin puree (pumpkin pie mix) 29 oz.
1/2 teaspoon(s) allspice
1 tablespoon(s) pumpkin pie spice
1 box(es) fruit pectin, powdered 1.75 - 2.0 oz
2 1/2 cup(s) sugar
1 cup(s) brown sugar, firmly packed

Steps:

Sterilize and have ready your mason/ball jars. I get about 3 1/2 pints & 3 1/4 pints and 1 pint out of the recipe.
In a saucepan mix together pumpkin, allspice, pumpkin pie spice, and pectin. Bring to a boil.
Mix in sugars one cup at a time stirring constantly until dissolved. Bring to boil and boil one minute, stirring constantly. Remove from heat.
Transfer to dry jars and seal. This can be immediately used or given away. You can also freeze them all after letting them cool in the jars. Do not process this in a water bath, the pumpkin does not get hot enough in the center for safety. You may use a pressure canner if you would like to store these in the pantry.

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

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