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Pumpkin Butter

 Pumpkin Butter
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
48 ServingsPrep: 5 min. Cook: 20 min. + cooling

Ingredients

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

Directions

  • 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. Yield: 6 cups.
Nutritional Facts: 2 tablespoons equals 42 calories, trace fat (trace saturated fat), 0 cholesterol, 38 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.