Pumpkin Butter

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Maria’s Homemade Microwave Pumpkin Butter

  • Scant 1/4 cup brown sugar
  • 1/4 cup water
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups (15 oz) canned pumpkin (NOT pumpkin pie filling mix)

** The above measurements are approximations. I usually just eye-ball everything according to my tastes.

  1. Combine everything except pumpkin in microwave-safe bowl. Mix well, and microwave on high for three minutes.
  2. Remove from microwave (Carefully!) and stir really well.
  3. Stir in pumpkin well, and microwave on high 5 minutes.
  4. Remove from microwave (Even more carefully!), stir, and let cool.

{ 26 comments… read them below or add one }

1 Donna. December 1, 2008 at 11:19 pm

wow, this sounds splendid!
i’m definately making this soon.
how much does this recipe yield?

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2 Kath December 2, 2008 at 7:36 am

Donna,
The amount in that jar – maybe a cup?

Kath

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3 Donna. December 3, 2008 at 12:46 am

haha. okay thanks! i actually just made this and it’s great! thanks so much.

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4 justine March 9, 2009 at 5:37 pm

i just made this and all i can say is mmmm!

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5 kelly March 11, 2009 at 6:36 pm

Sounds great! Any ideas on cooking time for this on a normal stove? We don’t have a microwave…usually a good thing actually but would love to give this a try!

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6 Kath March 11, 2009 at 7:41 pm

kelly ,
I would say cook on the stove top over medium until it’s thick and bubbly. Maybe even on a lower temp.

Kath

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7 Jasmine T March 21, 2009 at 4:42 pm

Kath, this is DELISH. Any idea how long it will stay good for? I think it will be great for Passover, but that is a few weeks away….

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8 Elizabeth March 25, 2009 at 8:12 pm

I’m glad I finally noticed this recipe! I’ve been wanting to try your famous tempeh sandwich but thought pumpkin butter was something I was not finding in the store. Doh!

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9 Kristen March 31, 2009 at 1:45 pm

You can also try apple juice or apple sauce instead of water. Delicious! (Any time of year!!)

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10 jen May 5, 2009 at 2:48 pm

wow- never thought i would like pumpkin butter(hate the “pie”)…..but i am amazed! just had it on a brown rice cake w/ cashew butter- reallllllly good. i started out omitting the ginger, then when i tasted it i realized that i overdid the allspice so i added grated fresh ginger, a tiny bit of vanilla paste, and a dash of salt. perfect!
now i need to summon the courage to try it on a sam w/ *raw* tempeh! not so sure about how that sounds but i need to be brave!

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11 Frederique February 7, 2010 at 9:08 pm

Hi Kath!
I love your website and your oatmeal!
Just wanted you to know there was an entirely more decadent way of making pumpkin butter if ever you are interested! I come from QC Canada where maple syrup is a staple, and i make it by slowly simmering (and therefore cooking until soft) my FRESH pumpkin or butternut squash STRAIGHT into an entire can of maple syrup. No water, no sugar no nothing. Squash, maple syrup and one or two sticks of cinnamon (easier to remove and better than powdered). Once the squash has cooked, mash it or electric mixer it and spoon it piping hot into sterilized mason jars to keep for months in the cupboard! You really have to do yourself a favor and try this on one of your hubby’s bagels with a lil cream cheese!

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12 Valerie April 17, 2010 at 5:54 pm

OK, I’m making this as we speak, it smells heavenly ! And that’s funny, but I was reading Frederique’s comment and I was like… “Well her recipe is what I’m making right now… OH WAIT ! I know that recipe… That’s cooking on the stove as we speak ?!”

Frederique is one of my best friends. And I just called her to get the recipe. How dumdum can I be sometimes :)

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13 Andrea October 11, 2010 at 6:43 pm

I absolutly love your blog!

I’m making this tonight! Should I put it in the fridge or leave at room temperature? I’m still new at this cooking stuff. lol Also what recommendations for you have to eat this with?

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14 Kath October 11, 2010 at 9:58 pm

I’d refrigerate. and eat it on anything like you would jam!

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15 Janice October 24, 2010 at 4:38 pm

OMG! This is so good!!

I did have to substitute the brown sugar with Splenda Brown sugar blend.

I also added 1 tsp. of vanilla after it had cooled.

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16 Kim March 6, 2011 at 4:02 am

Any substitutions for the brown sugar if we arent using sugar? like honey?

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17 KathEats March 6, 2011 at 9:20 am

You could try honey, but I think it would be less sweet and the honey taste might be detectable. Or perhaps stevia?

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18 Gauri March 30, 2011 at 3:10 am

Hi Kath,

This sounds really good. Do you think it would be ok without the “allspice”. I am in India and not sure what that contains and if it’s available here.

Thanks,
Gauri

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19 KathEats March 30, 2011 at 6:49 am

It’s a pretty complex blend of flavors, so I might try to incorporate the individual components of all spice if you can find them (like cloves, ginger, cinnamon)

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20 Gauri March 30, 2011 at 11:16 pm

Thanks Kath!

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21 Khadijah October 19, 2012 at 1:38 pm

I’m excited to make this – gonna try it with butternut squash. I was reading the comments, and now I’m confused about allspice. The allspice I have always used is ground from a dried fruit. Wiki says
“Allspice is the dried fruit of the Pimenta dioica plant. The fruit are picked when green and unripe and, traditionally, dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns.”
I’ve never had any allspice that was a blend of other spices. Do you have a recommendation for what brand you use? Are we talking about the same spice? Thanks!!

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22 KathEats October 19, 2012 at 1:54 pm

I think all allspice is the same? I just bought a generic one from the bulk bins

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23 Khadijah October 19, 2012 at 2:48 pm

ok thanks for the fast reply. I’ll just use what I have! Thanks for the great recipe.

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24 Susan November 23, 2013 at 12:58 pm

Thanks for the quick remedy for a half a precooked butternut squash leftover from dinner a couple days ago. This was quick and easy and used up the second half of a squash I’d bought for $1.00.

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25 Jessica December 6, 2013 at 11:46 am

do you know how many servings this makes so i can calculate the nutrition facts?

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26 KathEats December 6, 2013 at 2:35 pm

Unfortunately no but it’s probably very similar to a store bought one

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