Spiced Pumpkin Butter Made With Fresh Pumpkin Food

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EASY SPICED PUMPKIN BUTTER



Easy Spiced pumpkin butter image

Fill your home with the delightful scent of fall spices when you make this easy homemade pumpkin butter, a delicious topping perfect for gifting. It pairs well with everything from oatmeal and yogurt to breads and cookies.

Provided by Tracy Ariza, DDS

Categories     Condiments     DIY Pantry Foods

Time 25m

Number Of Ingredients 9

2 cups pumpkin puree
½ cup brown sugar (or maple syrup)
1 Tablespoon vanilla extract
1½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ lemon
1 pinch salt (optional)

Steps:

  • Mix together the pumpkin purée, spices, vanilla extract, and sugar, along with the juice from half a lemon in a pan over low heat.
  • Blend with an immersion blender until all of the ingredients are combined and smooth.
  • Simmer for 10-20 minutes, stirring occasionally with a spatula to prevent it from burning. The cooking time will depend on the water content of your pumpkin puree and how thick you want the final pumpkin butter to be.
  • Taste the pumpkin butter and make any adjustments (like adding more spices, sugar, or lemon juice) to suit your taste.
  • Once the mixture has reduced and thickened, remove it from the heat. It should continue to thicken slightly as it cools.
  • Allow it cool, and store in a jar in the fridge.
  • Enjoy!

Nutrition Facts : ServingSize 1 Tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g

6 INGREDIENT SPICED PUMPKIN BUTTER



6 Ingredient Spiced Pumpkin Butter image

Just 6 simple pantry staple ingredients, 30 minutes, and one pot or slow cooker. YES, this pumpkin butter really is that easy, and it tastes even better. It's thick, creamy, sweet, and spiced perfectly with warm autumn spices. This is sure to become your new fall spread.

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 7

2 cans (15 ounce) pumpkin puree
1/3 cup apple cider
1/2 cup real maple syrup, plus more if needed to sweeten
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Steps:

  • 1. In a medium sauce pan, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten.2. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.
  • 1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

Nutrition Facts : Calories 16 kcal, ServingSize 1 serving

SPICED PUMPKIN BUTTER



Spiced Pumpkin Butter image

Turn pumpkin puree into Spiced Pumpkin Butter with this delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 10

4 cup Pumpkin Puree or two 15-oz. cans pumpkin
1.25 cup pure maple syrup
0.5 cup apple juice
2 tablespoon lemon juice
2 teaspoon ground ginger
0.5 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon salt
Chopped hazelnuts (optional)
2.5 pound pie pumpkins

Steps:

  • In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
  • Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
  • To serve, top with chopped nuts. Pumpkin Puree
  • Preheat oven to 375°F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Sodium 17 mg, ServingSize Makes 4-1/2 cups, UnsaturatedFat 0 g

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

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

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.

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER



Bed and Breakfast Spiced Pumpkin Scones With Honey Butter image

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688

Provided by French Tart

Categories     Scones

Time 30m

Yield 6 Pumpkin Scones, 6 serving(s)

Number Of Ingredients 10

4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk
75 g fresh unsalted butter, softened
4 -6 tablespoons honey

Steps:

  • Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
  • Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
  • Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
  • Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
  • Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

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

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

SPICED PUMPKIN BUTTER (MADE WITH FRESH PUMPKIN)



Spiced Pumpkin Butter (Made With Fresh Pumpkin) image

The USDA says not to can pumpkin and winter squash purees, it can be dangerous, as you do not know if it going to have the proper ph level to retard bacteria growth. So store in refrigerator or freezer. Recipe is from the Williams-Sonoma book "The Art of Preserving" by Rick Field, Lisa Atwood, and Rebecca Courchesne.

Provided by gailanng

Categories     Pumpkin

Time 1h25m

Yield 6 1/2 pints

Number Of Ingredients 9

2 pumpkin (small-sized, about 4 pounds each)
2 tablespoons unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Have ready, hot, sterilized jars and their lids.
  • Preheat the oven to 425°F
  • Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves.
  • Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumpkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
  • In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium-low and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
  • Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
  • The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.

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