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Nutrition Facts
Serving Size 1 Cups 263g Recipe makes 5 Cups)
Calories 726
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 287mg		8%
Total Carbohydrate 186.0g		62%
	Dietary Fiber 0.6g	2%
	Sugars 181.0g
Protein 2.1g		4%
how is this calculated?

Pumpkin Butter (Cooked)

Recipe #42278 | 25 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Dee514
Oct 6, 2002

This is a "more traditional" pumpkin butter recipe, since it is cooked. Its very yummy as a spread, or used as the pumpkin layer in "pumpkin cheese pie". In a fancy canning jar, it makes a tasty gift. (Cook time includes 10 minute water bath.) You can use Libby's "Solid Pack" canned pumpkin, or your own homemade pumpkin puree for this recipe. Recipe posted on Oct.2, 2002 http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html FYI - NOTE: It is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations. Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date. (FYI posted on May 21, 2008)

5 Cups (change servings and units)

Ingredients

3 1/2 cups pumpkin puree (commercially canned or homemade)
4 1/2 cups white sugar
1 tablespoon pumpkin pie spice
1 (1/4 ounce) envelope unflavored gelatin

Directions

1
In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
2
Place over medium high heat and bring to a boil.
3
Reduce heat and simmer, stirring constantly for 5 minutes.
4
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
5
Remove air bubbles; wipe jar rims.
6
Cover at once with metal lids, and screw on bands.
7
Process in a boiling water bath for 10 minutes.

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Featured Reviews for This Recipe

From: 876796

On Oct 30, 2009

Please- do not home-process pumpkin butter! It is not possible to reach a high enough temperature to kill all botulism spores by using either a water bath or a pressure canner. The only safe method of canning pumpkin is in chunks, with a long processing time in a pressure canner. Be careful!

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From: Reeces Pieces

On Nov 12, 2008

This turned out fantastic. It was perfectly sweetened and had just the right amount of spice. Making it was easy, canning was a bit of a pain. If you plan on eating it yourself, I would consider using the freeze-canning method. I made 3 batches and it only took about 3 hours, though, so that's not too bad. I'll be making this again and again. Thanks!

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From: nicolerenee21

On Oct 28, 2002

This recipe was very simple. The ingredients and cooking instructions were perfect (and the product was delicious)!

4 people found this review helpful

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From: Blissful74

On Oct 15, 2006

Great recipe ! Yum !! and very easy.

3 people found this review helpful

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