You don’t have to be an experienced canner to make this recipe. This pumpkin butter is kept in the refrigerator for a few weeks for you to enjoy spread on toast or biscuits or whatever you want. It’s not a recipe meant for canning on the dry shelf unless you are skilled enough to know how to make that happen. It’s a great recipe to make during the fall holidays- when relatives and friends are stopping by and can enjoy it too.
Ingredients needed:
canned unsweetened pumpkin puree brown sugar honey lemon juice ground cinnamon ground allspice ground cloves
How to make Pumpkin Butter:
This is a super simple recipe to make!
Place all ingredients in a medium saucepan on the stove. Bring the mixture to a boil, and simmer for 20 minutes- until thickened. That’s it!
Let the pumpkin butter cool for a bit. Then pack it into little jars or airtight containers. Keep it in the refrigerator, and use it as you’d like.
This is a fun recipe for gifting in the fall too. Just tie a cute ribbon around it, and give people instructions to keep it refrigerator. It should be used within a few weeks.
This recipe for pumpkin butter makes 2 cups. That’s about 16 servings, if you are considering that every serving is about 2 tablespoons. Enjoy!
How to use up Pumpkin Butter:
Spread it on toast, biscuits or muffins. Spread it on French toast. Swirl it into Greek yogurt (and sprinkle with pumpkin granola!) Add it to a baked sweet potato. Swirl it into oatmeal. Spread it on cinnamon rolls to make pumpkin cinnamon rolls. Spread it on English muffins or cream scones.
