Quick and easy recipe for homemade pumpkin butter!
- 1 can pumpkin puree 15 oz
- 1 c. apple juice
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¾ c. light brown sugar
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
In a large dutch oven or saucepan combine pumpkin, apple juice, spices and sugar. Stir well. Heat over medium heat and bring mixture to a boil.
Reduce heat and simmer for 30 minutes or until thickened, stirring frequently.
Cool and transfer to airtight container in the refrigerator until serving.
- It is not safe to can this pumpkin butter due to the low acidity level.
- You can sub pumpkin butter for butter in any recipe with a 1:1 ratio.
Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg