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Nutrition Facts
Serving Size 1 (31g) Recipe makes 16 servings
Calories 27
Calories from Fat 0		(2%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 56mg		2%
Potassium 61mg		1%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.7g	2%
	Sugars 5.7g
Protein 0.3g		0%
detailed view... how is this calculated?

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Warp-Speed Pumpkin Butter

Recipe #53751 | 13 min | 5 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: ThatBobbieGirl
Feb 9, 2003

Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.

SERVES 16 , 2 cups (change servings and units)

Ingredients

1/4 cup brown sugar, packed
2 tablespoons granulated sugar
1/4 cup water
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups canned pumpkin (NOT pumpkin pie filling mix)

Directions

1
Combine everything except the canned pumpkin in a microwaveable one quart bowl.
2
Mix well.
3
Microwave on high for 3 minutes, then stir.
4
Mix in the pumpkin well, and microwave on high 5 minutes longer.
5
It should be bubbly.
6
Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
7
Let cool slightly, then refrigerate.
8
This will keep several weeks in refrigerator or can be frozen for longer storage.
9
This cannot be kept in your pantry- must be refrigerated or frozen.

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Featured Reviews for This Recipe

From: Nikoma

On Mar 9, 2009

well I'm sorry to say I don't understand the rave reviews on this one. To me this tasted exactly like what it is. Watered down canned pumpkin with some spices thrown in. Followed recipe to a T and just wasn't impressed with it. Sorry.

0 people found this review helpful

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From: Emily Elizabeth

On Nov 30, 2008

Wow! This is delicious! I followed the recipe exactly except I did omit the white sugar and it came out perfectly. I spread it over gluten free pumpkin pancakes and mixed a tsp into my coffee as another reviewer suggested. I will certainly be making this again and love the idea of giving it as gifts! Thank you!

1 person found this review helpful

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From: viking

On Dec 11, 2005

What delicious fall flavour! I like it best with apple slices. This morning I stirred a generous tablespoon into a mug of coffee and added milk and sugar to make a yummy drink that was something like a pumpkin latte.

11 people found this review helpful

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From: Judy from Hawaii

On Oct 31, 2004

This Pumpkin butter is very good stuff! TBG uses it as a spread & we did too. It was quite tasty, reminiscent of apple butter. But I also served it as a dip with apple slices & those new apple cinnamon graham cracker sticks & that was where, IMO, the pumpkin butter really shone. I brought it to church & everyone really enjoyed it, with several requests for the recipe. As much as I enjoyed it, I may cut back on the sugar & spices next time to let the pumpkin flavor have just a bit more dominance. And I'm thinking I might try very finely chopped crystallized ginger in place of the ground ginger. Thanks for sharing this recipe, Bobbie!

10 people found this review helpful

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