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Pumpkin Butter
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Very delicious old-fashioned pumpkin pie tasting butter.

Charlene Collins

Serves/Makes:maybe 6 half-pints

  • 3 pints mashed or canned pumpkin
  • 4 tbsp (60 ml) butter (no substitutions)
  • 1 pound sugar
  • 1 tsp (5 ml) vinegar
  • ginger, nutmeg, cinnamon to taste
  • If preparing a fresh pumpkin: bake or steam pumpkin.
  • Rub through sieve or colander.
  • Mix pumpkin with sugar, butter, vinegar, spices in at least a 5 quarts (4725 ml) heavy bottomed pot.
  • Simmer 1 hour or until thick and mixture rounds up on spoon.
  • Seal in sterile jars and process in boiling water canner 10 minutes if desired.
This is an old recipe I found in a cookbook. I can't remember the yield, so have about 7 half-pint jars ready. The pumpkin butter is really delicious, season it like you would pumpkin pie and you can't go wrong. While cooking, it tends to make a big 'burp' instead of simmering like a broth would. Watch so the mixture doesn't stick and scorch.

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