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Pumpkin Butter

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Fall's iconic orange gourd has a place beyond October 31: as pumpkin butter, a fiber-filled spread packed with beta-carotene. Chef Mary Dumont of Harvest restaurant in Cambridge, Massachusetts, shares her take on this seasonal spread.

Source: Body+Soul, October 2008

Ingredients

Directions

Cook's Notes

Feeling adventurous? Try one of these variations: Apple-Cinnamon: Add 1/2 pound of peeled and diced Granny Smith apples, 3/4 cup apple juice, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger. Spread this on toast for a sweet treat. Cardamom-Clove: Add 1 teaspoon ground cardamom, 1/2 teaspoon ground clove, and 1/2 teaspoon ground allspice. This slightly more savory butter goes well with meats such as pork.

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Reviews

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How would you rate this recipe?
  • redharmony1
    12 OCT, 2013
    What is the amount of **canned** pumpkin necessary for this recipe if you are not able to use fresh pumpkin? Kind of odd, I have always found Martha recipes to be so detailed in their information, but this one is lacking! Help!
    Reply
  • Mayson
    7 OCT, 2010
    Does anyone know if this can be frozen, and if so...for how long? Also, how long will it last in the fridge in an airtight container?
    Reply
  • wamchick
    17 NOV, 2009
    I made this and agree with jenng315, it is a good base but i added ground clove, lemon juice, apple juice, and cinnamon (how can you not have cinnamon?) My place smelled great of days and it tastes just like pumpkin pie on bread.
    Reply
  • Nessajoy
    2 OCT, 2009
    According to the National Center for Home Food Preservation, it is unsafe to can pureed pumpkin or pumpkin butter. For more info, follow this link... http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html
    Reply
  • BoredLittleMonkey
    29 OCT, 2008
    Sillyswede and Jenng315-You're the best ! The information was EXACTLY what I needed ! Thanks for helping me to prepare tasty treats for family and friends throughout the coming months !
    Reply
  • jenng315
    29 OCT, 2008
    Good base recipe but I found it lacking in the spice dept so I added Cinnamon, ginger, all spice and cloves to add a little zing. I also found that it needed some liquid to process. It was way too thick. I added water but another pumpkin butter recipe I found suggested apple juice. I also added a few tablespoons os molassas to give it a rich flavor. It turned out really good!
    Reply
  • sillyswede
    28 OCT, 2008
    BoredLittleMonkey: Yes, you can "put up" the pumpking butter. Make sure your jars and lids are sterilized, then put the butter in the jars leaving 1/2 inch at the top, secure the lids, and "process" for 10 mins in boiling water. The water must be 1 inch over the top of the lids to process correctly. mjrb: If using canned pumpkin, read the label and remember that 16 ounces equals one pound. I think you will need one large and one small can of pumpkin to equal the 2 pounds
    Reply
  • BoredLittleMonkey
    27 OCT, 2008
    Can this recipe be "canned" in pint-size jars, or frozen in freezer-safe conatainers, and put up for use throughout the holiday season ?
    Reply
  • mjrb
    27 OCT, 2008
    If using canned pumpkin, what is the volume measurement for the pumpkin puree?
    Reply
  • Mommy2Angels
    27 OCT, 2008
    Oh my goodness does this sound YUMMY
    Reply

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