A fabulous complement to the Pumpkin-Almond Bread, this sweet butter served at Hanson Mesa Bed & Breakfast also enhances plain toast, waffles, and pancakes. If you like, substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom. To make for gifts, quadruple this recipe and transfer to eight 1/2-cup canning jars; process as described.
Pumpkin Butter
Rate this recipe!
Ingredients
- 1 cup organic pumpkin puree
- 1/2 cup natural cane sugar
- 1 teaspoon organic maple flavoring or 2 teaspoons pure maple syrup
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 teaspoon lemon juice
- dash of sea salt
Instructions
- Combine all ingredients in a nonaluminum pan over medium heat; simmer, stirring constantly, until flavors are well blended. Bring to a slight boil for 5 minutes. Pour into two hot, sterile 1/2-cup jars, leaving 1/2 inch at the top. Cap with hot, sterile lids. Process in a boiling bath for 20 minutes. Remove with tongs to a towel. Be sure lids are taut (no movement when pressed).
- Cool and be sure to refrigerate (even after sealing) for freshness; pumpkin butter is not shelf stable. Use within 1 month.
Recipe Notes
Nutrition Facts
Pumpkin Butter
Amount Per Serving
Calories 55
% Daily Value*
Sodium 21mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2 tablespoons): 55 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 1g fiber, 21mg sodium
