Pumpkin Butter Cooked Recipes

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BEST SLOW COOKER PUMPKIN BUTTER

Dump everything in your slow cooker, walk away, and 3 hours later you will be rewarded with delicious pumpkin butter!

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 3h5m

Yield 30

Number Of Ingredients 10



Best Slow Cooker Pumpkin Butter image

Steps:

  • Spray the inside of a slow cooker with cooking spray.
  • Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
  • Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

Nutrition Facts : Calories 77 calories, Carbohydrate 19.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 18 g

nonstick cooking spray
1 (29 ounce) can pumpkin puree
1 ½ cups brown sugar
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon vanilla extract
¼ teaspoon salt

PUMPKIN BUTTER (COOKED)

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 Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date.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)

Provided by Dee514

Categories     Spreads

Time 25m

Yield 5 Cups

Number Of Ingredients 4



Pumpkin Butter (Cooked) image

Steps:

  • In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  • Place over medium high heat and bring to a boil.
  • Reduce heat and simmer, stirring constantly for 5 minutes.
  • Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
  • Remove air bubbles; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process in a boiling water bath for 10 minutes.

3 1/2 cups pumpkin puree (commercially canned or homemade)
4 1/2 cups white sugar
1 tablespoon pumpkin pie spice
1 (1/4 ounce) envelope unflavored gelatin

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