Autumn Pumpkin Butter
A rich, spiced pumpkin butter with warm cinnamon, ginger, and cloves, perfect for spreading on toast or adding to autumn desserts, appealing to fall flavor enthusiasts.
Ingredients
Instructions
- Combine pumpkin puree, sugar, lemon juice, cinnamon, ginger, ground cloves, and nutmeg in a slow cooker; mix well.
- Cook on high until thickened to desired consistency.
- Spoon into hot sterilized jars, leaving 1/2-inch headspace.
- Seal with two-piece lids and process for 10 minutes.
Tips & Substitutions
For a smoother texture, consider blending the pumpkin puree before adding it to the slow cooker. If you prefer less sugar, you can reduce it by up to half, especially if your pumpkins are sweet. Adding a splash of vanilla extract can also enhance the flavor. If you don’t have pumpkin puree, you can substitute with mashed sweet potatoes for a different but delicious twist.
Serving Suggestions
This Autumn Pumpkin Butter is perfect as a spread on toast, bagels, or pancakes. It also pairs beautifully with Lynda Gaudette'S Three Bean Salad as a side dish. For a delightful dessert, serve it alongside Fresh Blender Applesauce. You can even use it as a filling for pastries or as a topping for ice cream.
Storage & Reheating
Store the pumpkin butter in sterilized jars in the refrigerator for up to two weeks. For longer storage, keep it in the freezer for up to six months. When reheating, simply warm it gently on the stove or in the microwave, stirring occasionally to maintain its smooth consistency. Ensure to use a microwave-safe container if using that method.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Pumpkin Butter contains roughly 514 calories, with 11g protein, 127g carbohydrates, and 2g fat. It is an excellent source of vitamin C (194% of the Daily Value), dietary fiber (99% of the Daily Value), and potassium (28% of the Daily Value). Note that it is relatively high in sodium, at 2223mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin! Just peel, seed, and roast the pumpkin until tender, then puree it. This will give your pumpkin butter a fresh and vibrant flavor. Make sure to measure out 8 cups of the fresh puree for the recipe.
How can I adjust the spices to my taste?
Feel free to adjust the spices to suit your preference. If you love cinnamon, add more, or if you prefer a spicier kick, increase the ginger. You can also experiment by adding a pinch of cayenne pepper for heat or substituting some spices with allspice for a different flavor profile.
Is this pumpkin butter suitable for canning?
Yes, this pumpkin butter can be canned! Ensure you follow proper canning techniques, such as using sterilized jars and processing them for the recommended time. Always check the seals after processing and store in a cool, dark place for the best shelf life.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).