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Saturday, October 22, 2011


This has got to be the easiest and BEST pumpkin butter recipe I've come up with yet!!!  It is not safe to 'can' pumpkin at home due to the low acidity of the fruit, so I spoon the hot finished product into freezer safe jars and place them straight into the fridge/freezer.  This recipe makes 3 pint jars, so I put two in our basement freezer for later and one upstairs in the fridge for us to enjoy right away.  You will never pay $8.99 for a jar ever again....This recipe cost me around $3 for 3 jars!!!!

 I am a pumpkin nut, so I added a few serving suggestions below.  (Feel free to comment and leave me your favorite way to use it!)


2- 15 oz. cans pumpkin puree- fresh or store bought (not canned pumpkin pie mix)
1 & 1/2 cups Brown Sugar
1 cup apple cider
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

Mix all the above ingredients into a saucepan.  Cook on med. heat for 10-15 minutes.  Turn off the heat and spoon into prepared jars.  Screw on the bands and lids and cool in the fridge/freezer.

Try mixing a spoonful in:

*Vanilla Yogurt
*Softened Cream Cheese on your bagel
*spread onto graham crackers
*in your peanut butter sandwich
*Makes GREAT hostess or holiday gifts!

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