Pumpkin Butter
Quick and easy topping that is perfect for spreading on toast, bagels and more!
Servings: 16
Calories: 57.22kcal
Ingredients
- 15 oz can pumpkin puree
- 1 c. apple juice
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¾ c. light brown sugar
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
Instructions
- In a large dutch oven or saucepan combine pumpkin, apple juice, spices and sugar. Stir well. Heat over medium heat and bring mixture to a boil.
- Reduce heat and simmer for 30 minutes or until thickened, stirring frequently.
- Cool and transfer to airtight container in the refrigerator until serving.
Video
Notes
CAN I CAN THIS?
It is not safe to can it. This is because of its low acidity. Due to the low acidity the growth of bacteria will not be suppressed when it is canned.
Substituting for Butter
You can substitute pumpkin butter for butter in recipes at a 1:1 ratio.
STORAGE
Store it in the refrigerator in an airtight container for up to two weeks.
Freeze it in an airtight container for up to 3 months.
CROCK POT FRIENDLY!
Place all the ingredients in a crockpot, stir to combine and cook for 3-4 hours on low or until the mixture is thick and shiny.
Nutrition
Calories: 57.22kcal | Carbohydrates: 14.41g | Protein: 0.35g | Fat: 0.16g | Saturated Fat: 0.08g | Sodium: 5.09mg | Potassium: 84.12mg | Fiber: 1g | Sugar: 12.42g | Vitamin A: 4136.29IU | Vitamin C: 1.26mg | Calcium: 19.21mg | Iron: 0.51mg