Pumpkin Butter
TOTAL TIME: Prep: 5 min. Cook: 20 min. + cooling
YIELD: 6 cups.
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
Ingredients
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3 cans (15 ounces each) pumpkin
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2 cups sugar
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1-1/2 cups water
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3 tablespoons lemon juice
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1 tablespoon grated lemon zest
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3 teaspoons ground cinnamon
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3/4 teaspoon salt
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3/4 teaspoon ground nutmeg
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3/4 teaspoon ground ginger
Directions
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1.
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.
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2.
Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.
Nutrition Facts
2 tablespoons: 42 calories, 0 fat (0 saturated fat), 0 cholesterol, 38mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein.
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