Spiced Pumpkin Butter

36
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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.*)"

Original recipe yields 36 servings
OK

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.

Related

Luvcookn

This is a wonderful butter! I got 5 half pints from the batch. I did find that for me, that the amount of lemon juice made it too acidic. And to compensate, I added more maple syrup. So I will be cutting the lemon juice in half next time. I made these to take to my family. They will love it! Thanks for sharing! Made for Billboard Recipe Tag.

review by:
(11 Oct 2018)