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Pumpkin Butter I

Rated as 4.5 out of 5 Stars

"This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

servings 313 cals
Original recipe yields 5 servings (5 - 1/2 pint jars)

Directions

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  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts


Per Serving: 313 calories; 0.8 g fat; 79.1 g carbohydrates; 2 g protein; 0 mg cholesterol; 393 mg sodium. Full nutrition

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Reviews

Read all reviews 98
  1. 117 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...

Most helpful critical review

Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it...

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This is fabulous but DON'T can it! It's unsafe to do so. A water bath cannot get the core of the sauce hot enough to be safe to can. Only cubed pumpkin should be canned and only in a pressure ca...

I made this over the Christmas holiday season and gave some as gifts. I did double the recipe and tweaked the spices to suit my taste. (I used pumpkin pie spice and only a little bit of ginger.)...

I wanted to try this because I bought a jar of Pumpkin Pecan Butter at Williams Sanoma and loved it. My husband really loved it and wanted more. I made a double batch of this and we liked it as ...

I just made this recipe to serve with warm bread and give as guest gifts for a huge party I recently had. Not only was it the first to go, but everyone has asked me for the recipe. Everyone abso...

I added 1/2 cup brown sugar and used pumpkin pie spice instead of the separate spices, plus a bit less than 1/2 tsp of cloves. So very delicious with vanilla ice cream...

Wonderful! Used real pumpkin rahter than canned and was just as good!

Waaay too much ginger, if you follow the recipe as is. I used 1/2 of what it called for, and I still thought it was too much. Otherwise, the recipe was okay. I don't know if I will try making it...

This is great! I got five 1/2 pints out of my batch. It's like spreadable pumpkin pie, but sweeter! I had added the 1/2 c brown sugar along with the 1 1/2 c white sugar. I'm spreading it on Gran...

The ginger flavor was just too strong for my family's tastes. Although this recipe had a wonderful texture and color, i prefer the simpler versions that use pumpkin pie spice and no apple juice...