Community Pick
Warp-Speed Pumpkin Butter
photo by Jonathan Melendez
- Ready In:
- 13mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 16
ingredients
- 1⁄4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1⁄4 cup water
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 cups canned pumpkin (NOT pumpkin pie filling mix)
directions
- Combine everything except the canned pumpkin in a microwaveable one quart bowl.
- Mix well.
- Microwave on high for 3 minutes, then stir.
- Mix in the pumpkin well, and microwave on high 5 minutes longer.
- It should be bubbly.
- Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
- Let cool slightly, then refrigerate.
- This will keep several weeks in refrigerator or can be frozen for longer storage.
- This cannot be kept in your pantry- must be refrigerated or frozen.
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Reviews
-
This is my FAVORITE recipe for pumpkin butter. I started making this last year when I decided to cut back on my beloved (high fat and calorie) peanut butter. I spread this nice and THICK on a piece of toast and eat it for breakfast every morning, and I never get tired of it. I make mine slightly spicier than the recipe by rounding the little teaspoonsful instead of scraping them flat. Delicious stuff.
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RECIPE SUBMITTED BY
thatbobbiegirl
United States
Professional Advice Dispenser.
Amateur Human Being.
Warning: Contains nuts.
NOW with Patented Glow-In-The-Dark Personality!