New This Month

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



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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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!
  • 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?
  • 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.
  • 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...
  • 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 !
  • 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!
  • 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
  • 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 ?
  • mjrb
    27 OCT, 2008
    If using canned pumpkin, what is the volume measurement for the pumpkin puree?
  • Mommy2Angels
    27 OCT, 2008
    Oh my goodness does this sound YUMMY

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