Spiced Pumpkin Butter

Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.



by 3  people


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Servings: 36
Serving size: 2  tablespoons
Yield: Makes 4-1/2 cups
Prep Time: 15 mins
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Ingredients
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    4   cups 
    Pumpkin Puree or two 15-oz. cans pumpkin
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    1 1/4  cups 
    pure maple syrup
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    1/2  cup 
    apple juice
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    2   tablespoons 
    lemon juice
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    2   teaspoons 
    ground ginger
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    1/2  teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    ground nutmeg
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    1/4  teaspoon 
    salt
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    Chopped hazelnuts (optional)
Pumpkin Puree
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    2 1/2  pounds 
    pie pumpkins


Directions
1.
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2.
Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3.
To serve, top with chopped nuts.
Pumpkin Puree
1.
Preheat oven to 375 degrees F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

Nutrition information
Per Serving: cal. (kcal) 35, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, fiber (g) 0, pro. (g) 0, sodium (mg) 17, Percent Daily Values are based on a 2,000 calorie diet
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