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 Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date.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)
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Units: US | Metric
- 1In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
- 2Place over medium high heat and bring to a boil.
- 3Reduce heat and simmer, stirring constantly for 5 minutes.
- 4Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
- 5Remove air bubbles; wipe jar rims.
- 6Cover at once with metal lids, and screw on bands.
- 7Process in a boiling water bath for 10 minutes.
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Nutritional Facts for Pumpkin Butter (Cooked)
Serving Size: 1 (1319 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 726.2
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 4.1 mg
- Total Carbohydrate 186.0 g
- Dietary Fiber 0.5 g
- Sugars 181.0 g
- Protein 2.0 g