Spiced Pumpkin Butter
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Recipe: #25549
February 03, 2017
Categories: Breakfast, Condiments, Vegetables, Pumpkin , New England, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"This butter can be smeared over toast, on a muffin, waffles, pancakes, and scones. The possibilities are endless. (*The serving size noted has been deemed for 36 people, but each serving is measured as 2 tablespoons.*)"
Ingredients
Nutritional
- Serving Size: 1 (25.2 g)
- Calories 33
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 17.6 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0.1 g
- Sugars - 7.9 g
- Protein - 0.1 g
- Calcium - 14.4 mg
- Iron - 0.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step 1
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
Step 2
Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
Step 3
To serve, top with chopped nuts.
The serving size noted has been deemed for 36 people, but each serving is measured by 2 tablespoons.
Tips & Variations
No special items needed.
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