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You are here: Home / Canning / Homemade Pumpkin Butter

October 7, 2015

Homemade Pumpkin Butter

Hi! Homemade Pumpkin Butter CV1

How is everyone doing this fine fall day! I am telling you this cool weather is almost going to make me miss the mountains as I go to the beach this weekend! (I am very excited!) However, It will be a lovely weekend down there to get away and rest! I am very much looking forward to it and seeing the ocean when there isn’t so many people around! 

However, one thing that will feel weird is the fact that this past weekend I was making pumpkin puree and homemade pumpkin butter! Yes, pumpkin butter! I am so excited to share my adventure with you all about this because it was an adventure! It was probably the first time I have ever made pumpkin puree by myself! (which you can find by going to mattiespantry.com) I needed the help of the Pioneer woman so Mattie did not take all the credit for that one because it needed some expertise of its own but it was a mess and so much fun too! 

I had 4 huge pie pumpkins that I had no idea what to do with and so I decided for the first time that I am going to make my own pumpkin puree for my homemade pumpkin butter that I have made. I cut and scooped and pureed so much pumpkin that I think by now I could be an expert at this! Definitely going to be doing this again because I didn’t realize how easy it was to do! However, the pumpkin butter was probably the best part because it tasted like fall in my mouth! The best part? You can use your crockpot! 

Homemade Pumpkin Butter: 
10 cups Pumpkin Puree (take 2 big cans and 1 small or use homemade like I did) 
1 1/4 cups Natural Apple Juice (I didn’t want the added Sugar) 
2 1/2 cups Raw Honey or Maple Syrup 
3 Tbsp Lemon Juice 
2 Heaping Tbsp Cinnamon (more like 2 1/2 Tbsp) 
2 1/2 Tsp Vanilla
2 tsp Nutmeg 
2 tsp Ginger 
1/4 tsp Cloves 
1/8 tsp Cardamom (or a hefty pinch) 
1/4 tsp Himalayan Salt 


Pour in your pumpkin puree, apple juice and your Honey or maple syrup and stir in your crock pot. (have your crock pot on low). 

IMG_1925

Then add in your lemon juice, vanilla and spices and stir in well. Let your crock pot stay on low over night or all day. It needs to cook for 12- 14 hours on the low setting of your crock pot. When the butter has reduced and the back of your spoon has a layer of butter on it the butter is done.

IMG_1949IMG_1951

This recipe makes 12 cups of pumpkin butter. If you are canning them half pints process for 30 minutes and pint jars process for 45 minutes. 

Homemade Pumpkin Butter
2015-10-07 14:09:00
Yields 192
A great butter that can spread on a piece of toast or biscuit as well as a great marinade for meat!
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19 calories
5 g
0 g
0 g
0 g
0 g
19 g
4 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
19g
Yields
192
Amount Per Serving
Calories 19
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 4g
Protein 0g
Vitamin A
40%
Vitamin C
1%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 10 cups Pumpkin Puree
  2. 1 1/4 cups Natural Apple Juice (I didn't want the added Sugar)
  3. 2 1/2 cups Raw Honey or Maple Syrup
  4. 3 Tbsp Lemon Juice
  5. 2 Heaping Tbsp Cinnamon (more like 2 1/2 Tbsp)
  6. 2 1/2 Tsp Vanilla
  7. 2 tsp Nutmeg
  8. 2 tsp Ginger
  9. 1/4 tsp Cloves
  10. 1/8 tsp Cardamom (or a hefty pinch)
  11. 1/4 tsp Himalayan Salt
Instructions
  1. Pour in your pumpkin puree, apple juice and your Honey or maple syrup and stir in your crock pot. (have your crock pot on low).
  2. Then add in your lemon juice, vanilla and spices and stir in well. Let your crock pot stay on low over night or all day. It needs to cook for 12- 14 hours on the low setting of your crock pot.
  3. The pumpkin butter will be done with the butter has reduced and the spoon is evenly coated on the back.
  4. This recipe makes 12 cups of pumpkin butter. If you are canning them half pints process for 30 minutes and pint jars process for 45 minutes.
Notes
  1. I put my crockpot on high for the 1st hour to get my crock hot then the rest of the time it is on low.
By Not Too Shabby Gabby
beta
calories
19
fat
0g
protein
0g
carbs
5g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
I put my crock pot on high at first (about the first hour to get it hot) and then the rest of the time I put it on low over night and canned in the morning! It was so yummy and perfect on toast! I am experimenting with mixing it with Homemade Pumpkin Butter 1barbecue sauce and putting it over chicken in the crock pot! I think that is going to be awesome! 

The best part is I don’t have to go Christmas shopping this year! I have been canning all summer and between pickles, jam and this beautiful butter I have all my shopping done!I love getting gifts like that because they were homemade and chances are they taste so much better than anything they could have bought me! I just think food is such a great gift to give because no one can live without so you might as well give them something they can sure use! 

Don’t forget to follow me on Instagram (@notshabbygabby), Twitter (@Not2ShabbyGabby), Pinterest (Not2ShabbyGabby) and Facebook to stay up to date on all the recipes and news! 

I hope you have a great and bless day! 

Deliciously, 
Gabby 

 

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Filed Under: Canning Tagged With: Canning, canning pumpkin butter, crock pot, pumpkin, pumpkin butter, pumpkin everything

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Comments

  1. Kari says

    October 8, 2015 at 12:58 am

    Thank you for the tips! I never thought of mixing pumpkin butter into BBQ sauce! And great idea for Christmas gifts. I would love this for a present! Something that I would actually use. Or shall I say….eat!

    • NotTooShabbyGabby says

      October 8, 2015 at 4:32 pm

      I am currently making it with pork chops in the crock pot! The sauce was good by it self so I will probably be posting a recipe soon!

  2. Elaine Hodges says

    October 8, 2015 at 11:14 am

    This looks wonderful! I need to make this. Thanks for sharing with us at the #HealthyLivingLinkParty

    • NotTooShabbyGabby says

      October 8, 2015 at 4:32 pm

      Thank you Elaine! It is pretty yummy!

  3. Nikki Frank-Hamilton says

    October 12, 2015 at 4:20 pm

    This sounds so good! I’m the only one in my family who likes pumpkin, and I love it. This would be good in Greek Yogurt or over ice cream with whipped cream and pecans, so many ways…bread pudding…Oh my, you have me inspired!! Or a trifle…you know I love a great trifle! LOL Pinning!! Thanks.

  4. Abby says

    October 14, 2015 at 9:32 am

    I can only imagine how amazing your house must smell when this is simmering away! I’ve got to try this soon. Thanks for sharing!

    I’m hosting a link party over on my blog, and I’d love to have you link this up! http://winsteadwandering.com/alder-collective-link-party-no-2/

  5. Sara @ Life's Little Sweets says

    October 18, 2015 at 12:09 am

    Thank you for this great step by step tutorial on how to make homemade pumpkin butter, I am pinning this one to my pumpkin everything board!

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Hi, I’m Gabby

Just a girl sitting in front of her dog asking for some cuddles. My dog, traveling and eating are some of my favorite things. Working to become a better me every day. Doing what I love and as often as possible.

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