Very easy to make pumpkin based spread that is fabulous on toast, bagels or muffins.
In a crock pot thoroughly combine all ingredients, cover and set crock pot on low. Cook for 5 hours stirring occasionally. Pumpkin butter is done when it sticks to a spoon turned upside down. Spoon pumpkin butter into canning jars and water bath if storing on shelf or place in fridge for up to one week or freezer for up to 6 months.
i quadrupled the recipe to allow for maximum canning.
Use raw unseasoned pumpkin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: Servings | ||
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Calories: 576 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 152.9mg | 4 % | |
Total Carbohydrate 149.1g | 44 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 144.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 576
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