Ingredients for Pumpkin Butter
- Fresh Pumpkin Puree
- Cinnamon
- Allspice
- 1/2 teaspoon ground ginger
- Splenda Sugar Blend For Baking
- Splenda Brown Sugar Blend
- Lemon Juice
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How to Make Pumpkin Butter
- Preheat oven to 450°F (232°C). Halve 2 medium pumpkins (about 4 lbs total) and place them cut-side down in a large roasting pan. Add 1 cup of water to the pan.
- Bake for 1-1.5 hours, or until the pumpkins are easily pierced with a fork. Flip pumpkins halfway through.
- Once cool enough to handle, scoop out the cooked pumpkin flesh into a food processor. Puree until completely smooth.
- Line a fine-mesh sieve or colander with cheesecloth. Pour the pumpkin puree into the cheesecloth and let it drain overnight in the refrigerator to remove excess moisture.
- In a large pot or slow cooker, combine the drained pumpkin puree with 1 cup brown sugar, 1/2 cup apple cider, 1/4 cup maple syrup, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Stir well to combine.
- If using a slow cooker, cook on low for 4-6 hours, stirring occasionally. If using a stovetop, cook over low heat for 4-6 hours, stirring frequently to prevent sticking.
- Once the pumpkin butter has reached your desired consistency (thick and spreadable), ladle it into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 15 minutes to ensure preservation.
- Let the jars cool completely. You should hear a ‘pop’ sound as the jars seal. This recipe yields approximately 5 pints.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
1g
