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Sweet Pumpkin Butter

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 20 servings, 1 tbsp. per serving
Great on scones, biscuits, muffins, or on a slice of whole wheat or white bread toast. Consider making this pumpkin butter when you're expecting friends to drop by during the holiday season. Something a little different. You can even spread it on savory crackers. It's delicious served either way.

1 (15 oz.) can 100% pure pumpkin (do not use pumpkin pie mix)
1/2 cup apple cider
1 cup granulated sugar
2 tablespoons pure, maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon

1. Mix all ingredients together in a large saucepan.

2. Bring mixture to a full boil over medium high heat.

3. Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently. Remove from heat.

4.When slightly cooled, pour into clean jars and refrigerate or store for up to 2 months in airtight container in refrigerator.

Makes 20 servings, 1 tbsp. per serving.

Date: September 18, 2006


Reviewer: MADI PAIGE
IT was the BEST thing I ever Tasted!!

Reviewer: Marilyn
I've enjoyed Stonewall Kitchen's Maple Pumpkin Butter for years. I've always considered it incomparable - that is until now. This butter now tops the short list. Thank you for sharing this lovely recipe.


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