Biting into this spiced butter on a hot biscuit or toast is absolutely heavenly. With a dash of whipped cream, you might think you were eating pumpkin pie! —June Barrus, Springville, Utah
Pumpkin Butter
Pumpkin Butter
Prep Time
5 min
Cook Time
20 min
Yield
6 cups
Ingredients
- 3 cans (15 ounces each) pumpkin
- 2 cups sugar
- 1-1/2 cups water
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 3 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
Directions
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend.
- Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.
Nutrition Facts
2 tablespoons: 42 calories, 0 fat (0 saturated fat), 0 cholesterol, 38mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 0 protein.
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