Ingredients and Weight:
- Canned pumpkin puree: 3 cups (960 grams)
- Sugar: 3 cups (600 grams)
- Light corn syrup: 1 cup (300 grams)
- Pumpkin pie spice: 2 teaspoons (4 grams)
- Ground cinnamon: 1 teaspoon (2 grams)
- Ground ginger: 1/2 teaspoon (1 gram)
- Salt: 1/4 teaspoon (1 gram)
- Unsalted butter: 1/2 cup (1 stick) (113 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large saucepan over medium heat, combine the pumpkin puree, sugar, corn syrup, pumpkin pie spice, cinnamon, ginger, salt, and butter.
- Bring to a boil, stirring constantly.
- Reduce heat to low and simmer for 40-45 minutes, or until the mixture has thickened and reduced by about half.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
- Serving size: 1/4 cup
- Calories: 210
- Fat: 7 grams (saturated fat: 4 grams)
- Cholesterol: 15 milligrams
- Sodium: 80 milligrams
- Carbohydrates: 45 grams (fiber: 3 grams; sugar: 38 grams)
- Protein: 2 grams
Dish Characteristics:
- Creamy and smooth texture
- Sweet and slightly spicy flavor
- Perfect for spreading on toast, pastries, or pancakes
User Comments:
- "This pumpkin butter is absolutely delicious! It has the perfect balance of sweetness and spice."
- "I love that it's so easy to make. I always have it on hand during the fall."
- "It's so versatile! I use it as a spread, dip, or even in pies."
Special Precautions and Tips:
- Use canned pumpkin puree, not pumpkin filling, for the best results.
- If you don't have pumpkin pie spice, you can substitute a mixture of ground cinnamon, ginger, nutmeg, and cloves.
- To store the pumpkin butter, transfer it to an airtight container and refrigerate for up to 2 weeks.
