*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 of the small jars (
It was a very easy pumpkin butter (after the pumpkin was cut up) recipe, but the spices were too much. It's almost bitter and I think that it's because of the clove. When I try this again, I will cut down on the spices. Also, it would be nice to know WHAT exactly is a serving.
Wonderful flavor! I had already baked and scraped my pumpkin before reading this recipe, so the pumpkin I put in the crock pot wasn't raw and in chunks. That's why I only left it to slow cook for 4 hours. It came out thick and just sweet enough! Great recipe.
This recipe needed help. For one, it needs to use brown sugar, not white. It has way too much cloves. It's also missing ginger and nutmeg. I added some fresh ginger puree and also ground. I added freshly ground nutmeg as well. I had to boost the cinnamon also.
Just use pumpkin pie spice and if you have none, use one of the two recipes here on the site. One uses all spice and one does not.
Make sure you're using a "pie" or "sugar" pumpkin. A better way to cook the pumpkin, in my opinion, is to roast it. Wash it, slice off the stem, place it flat-side down (where you just cut off the stem), and slice in half. Gut it (save the seeds for roasted seeds!), and place it face down on a baking sheet lined with foil or parchment paper. Roast at 425 for about an hour, until the peel is wrinkly and loose. Cool slightly, and the peel just come right off. Then puree it in a food processer, blender, or push through a ricer.
Then take that puree and make the butter.
I also added butter to my recipe, which made it richer. A bit of vanilla extract brightens it, too.
Delicious! I used 1-2 tsp pumpkin pie spice instead of cloves and allspice seasonings. My first time making pumpkin butter and using a fresh pumpkin! This was so yummy! I had baked my pumpkin before coming across this recipe. So I slow cooked for abour 4 hours on low then used the immersion blender to make it smooth. Extremely easy and made the house smell good! I did use brown sugar and pumpkin pie spice and cinnamon. I just eyeballed the spices and tasted if it needed more. Remember to use a little bit of spices at a time you can always add more if it needs it. We used it on homemade biscuits in oatmeal on french toast too. So good!
Great way to make pumpkin butter. I will adjust the seasonings next time to our taste, but otherwise it turned out perfect. After sone research I found that you can can this in a hot water bath. Process quarts 40 minutes.
I used 2 tsp of cloves instead of the 1 Tbsp it called for and it was still way too much. It needs a pinch of salt another cup of sugar preferably brown and a little less cinnamon. This coming from someone who always adds more spices to things and this was too much. However the texture was fantastic. The recipe just needs some tweaking.