Spiced Pumpkin Butter
  • Cooking Time: 25 minutes
  • Servings: 36
  • Preparation Time: 15 minutes
  • 4 cups pumpkin puree; or 15 oz. caned pumpkin
  • 1 1/4 cups pure maple syrup
  • 1/2 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Chopped hazelnuts (optional)
  1. 1. In a 5-quart Dutch oven combine all ingredients except the nuts. Bring to boil then reduce heat and cook uncovered over medium heat. Stir frequently for 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
  2. 2. Ladle into jars or freezer containers, leaving 1/2 inch headspace. Cover; store in the refrigerator for up to 1 week or freeze for up to 6 months.
  3. 3. To serve, top with chopped nuts.
Turn pumpkin puree into spiced pumpkin butter with the delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe up for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.