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Old 10-11-2002, 11:30 AM
CulinaryJen's Avatar
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Question Pumpkin Butter recipe needed


I am in search of a pumpkin butter recipe!



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Old 11-06-2010, 04:08 PM
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I just happen to have an easy one as we love pumpkin!!

Pumpkin Butter

1-15 oz can of pumpkin
1 1/2 tsp cinnamon
1/2 tsp gr ginger
1/4 tsp gr cloves
1 c sugar or brown sugar
1/4 tsp nutmeg
1/2 tsp allspice

Mix all ingredients in medium pan & cook until heated but not boiling. Cook slowly for 15 Mins. to dissolve sugar.Stir often. Cool & put into Containers. This can be frozen or kept in the fridge for two weeks.

We will cut the receipe in half sometimes when we are making something else & have half a can of pumpkin to use for the butter.Enjoy!!


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Old 11-06-2010, 05:29 PM
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Location: Crooksville, Ohio
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I found this one on All Recipes.com


  • 1 (29 ounce) can pumpkin puree
  • 3/4 cup apple juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving.
Nutritional Information http://images.media-allrecipes.com/a.../icon-plus.gif

Amount Per Serving Calories: 39 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database
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Old 11-06-2010, 05:44 PM
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Can't wait to try this! What do you serve this on....bread or biscuits or ???

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Old 11-06-2010, 06:05 PM
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Location: Crooksville, Ohio
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This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake( Recipe below)

Pumpkin Pecan Cheesecake

  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup packed brown sugar
  • 2 eggs, beaten
  • 3/4 cup pumpkin butter
  • 1 (9 inch) prepared graham cracker crust

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  3. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
  4. Bake for 40 minutes.
  5. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

Last edited by Minny; 11-06-2010 at 06:11 PM.
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Old 11-07-2010, 04:16 PM
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We serve ours on bread, toast, muffins etc whatever you would put butter or cream cheese on. Even put some on with cream cheese-YUM.

Cheesecake sounds wonderful.


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