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    You are in: Home / Recipes / Homemade Pumpkin Butter Recipe
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    Homemade Pumpkin Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 34 mins

    15 mins

    1 hr 19 mins

    DrGaellon's Note:

    Lightly spiced and redolent of pumpkin and apples, this is a perfect fall accompaniment for toast or pancakes. If using a whole pumpkin, it should be no more than 2 pounds for this quantity; if larger, scale up the sweeteners and spices. Adapted from recipes by Kumiko Mitarai at Serious Eats.

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    Serves: 16



    Units: US | Metric


    1. 1
      If using fresh pumpkin, wash the skin well, then peel with a vegetable peeler. Cut in half and scoop out the seeds and strings. Cut into 1 to 1 1/2" cubes and place them in a large Dutch oven. Add 1 1/2 c apple cider. The pumpkin should be about halfway submerged; if not, add water to that level. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook until tender, stirring once or twice, about 30 minutes. Puree and return to pot.
    2. 2
      If using canned pumpkin, pour into pot with 1/2 cup apple cider.
    3. 3
      Add remaining ingredients (from this point, the two are the same) and simmer gently until very thick and bubbles burst slowly. Scrape the bottom of the pot occasionally to prevent sticking and burning. Canned pumpkin should take about 20 minutes, fresh about 40.
    4. 4
      Cool to room temperature, then store in an airtight container in the refrigerator up to 1 week.

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    Nutritional Facts for Homemade Pumpkin Butter

    Serving Size: 1 (42 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 33.8
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.1 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 0.2 g
    Sugars 6.6 g
    Protein 0.2 g

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